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    Home > Blog > Breakfast & Brunch > Triple Berry Bread Pudding Recipe

    Triple Berry Bread Pudding Recipe

    by Teri Lyn Fisher · Published: May 7, 2021 · Modified: Jan 3, 2023

    Jump to Recipe
    Our simple, delicious and seriously decadent Triple Berry Bread Pudding recipe. We finish it with a generous drizzle of salted vanilla glaze for the ultimate sweet breakfast treat for a crowd!
    Triple berry bread pudding recipe on a plate.
    Berry bread pudding recipe being served onto plates.
    Close up shot of triple berry bread pudding.
    Berry bread pudding recipe being served onto plates.
    Berry bread pudding recipe being served onto plates.
    Triple berry bread pudding recipe.

    We love this Triple Berry Bread Pudding Recipe so much and think you all will too! It’s sweet, hearty, custardy, and filled with aaaall the summer berries!

    If you love a sweet breakfast or brunch sitch, this recipe is definitely for you! We topped our bread pudding off with a really simple salted vanilla glaze and it’s unreal!

    How to Make Our Bread Pudding Recipe

    Process

    Ingredients to make bread pudding with berries.

    BREAD PUDDING

    1. Grease 9”x 12” baking dish with butter and set aside.
    Grease a baking dish for berry bread pudding.
    1. In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
    Cream mixture for berry bread pudding.
    Cream and egg mixture for berry bread pudding.
    1. Spread half of the bread cubes into the baking dish in an even layer, and top with 1 1/2 cups of mixed berries.
    2. Spread the remaining bread into the baking dish and top with another 1 1/2 cups mixed berries.
    Bread pudding with berries.
    Bread pudding with berries in a baking dish.
    1. Pour custard mixture over entire baking dish and allow mixture to sit for at least 1 hour (and up to overnight, tightly covered in foil in the refrigerator), so the custard can soak into the bread.
    Bread pudding with custard poured over it.
    1. Meanwhile, preheat oven to 350˚F. Cover bread pudding with foil.
    2. Bake for about 35 minutes. Remove foil and continue baking for an additional 15 minutes until top has browned and crisped.
    3. Remove from oven and cool for 10 minutes.

    SALTED VANILLA GLAZE

    Ingredients for salted vanilla glaze.
    1. Place sugar into a mixing bowl and stir in milk until fully incorporated and a smooth glaze forms. Stir in vanilla extract and salt.
    Bread pudding glaze ingredients in a bowl.
    Bread pudding glaze whisked together in a bowl.

    ASSEMBLY

    1. Once pudding has cooled drizzle half the glaze over pudding.
    2. To serve, scoop pudding into individual bowls and top with more glaze. Serve each portion with remaining mixed berries.
    Berry bread pudding with a glaze.

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowls
    • liquid measuring cup
    • dry measuring cups
    • measuring spoons
    • whisk
    • 9″x13″ baking dish

    Can Frozen Berries Be Used Instead of Fresh Ones?

    Yes! You can definitely use frozen berries in our bread pudding recipe. We just recommend tossing the frozen berries (that will be baked) in a 2 tablespoons flour before layering them into the baking dish.

    Tips and Tricks for Bread Pudding Success

    • If using a softer bread, like brioche or challah, slightly dry pieces out so the bread pudding doesn’t turn mushy.
    • If using a heartier bread, like we’ve used, soak the bread pudding for several hours or overnight to ensure the pudding is soft and custardy and that the finished product isn’t dry.
    • Makes sure to thoroughly whisk the egg custard mixture together for the best results.
    Berry bread pudding recipe being served onto plates.

    Make Ahead and Freezing Our Bread Pudding Recipe

    Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!

    Make Ahead

    Our bread pudding can be prepped the night before (just until you’re ready to bake it), tightly covered in foil and stored in the refrigerator. This is our preferred way of making this recipe because allowing the bread pudding to sit overnight will allow the custard to fully soak into the bread, making the softest, most delicious bread pudding!

    When you’re ready to bake, just pop it into the oven (still covered in foil). Add about 5 minutes to the covered baking time to account for the bread pudding being chilled in the refrigerator overnight.

    Freeze

    Fully bake bread pudding according to the instructions. Cool completely and divide into individual sized portions. Place pieces onto a parchment lined baking sheet, place in freezer and completely freeze portions. Once frozen, transfer pieces to a resealable freezer bag and freeze for up to 2 months. You can also freeze the entire bread pudding by cooling completely and double wrapping tightly in foil (for up to 2 months).

    When ready to eat, place individual portions in the microwave, loosely covered with a damp paper towel and heat for 2 to 3 minutes. Make salted vanilla glaze and generously drizzle over pudding. If heating entire bread pudding recipe, place casserole dish in refrigerator overnight to thaw. Once thawed, remove one layer of foil and bake in a 350˚F oven for 15 to 20 minutes or until bread pudding has just heated through. Make glaze and generously drizzle over dish.

    More Delicious Breakfast Recipes You Will Love

    • Hash Brown Crusted Bacon and Cheddar Quiche
    • Baked Egg Boats
    • Browned Butter Cinnamon Rolls
    • Breakfast Casserole
    • Meyer Lemon and Ricotta Stuffed Crepes
    • Sausage Strata
    • Honey Brick Toast
    Close up shot of triple berry bread pudding.

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    Triple berry bread pudding recipe on a plate.

    Triple Berry Bread Pudding Recipe

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    Our simple, delicious and seriously decadent Triple Berry Bread Pudding recipe. We finish it with a generous drizzle of salted vanilla glaze for the ultimate sweet breakfast treat for a crowd!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 50 mins
    resting and cooling: 1 hr 10 mins
    Total Time: 2 hrs 15 mins
    Servings: 12

      INGREDIENTS  

    bread pudding

    • 2 tablespoons softened unsalted butter
    • 2 cups milk
    • 1 cup heavy cream
    • 4 large eggs
    • 2 large egg yolks
    • 1 cup light brown sugar
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 16 ounce croissants, torn into 1 1/2" to 2" pieces
    • 1 1/2 cups blueberries, divided
    • 1 1/2 cups hulled and quartered strawberries, divided
    • 1 1/2 cups blackberries, divided

    salted vanilla glaze

    • 2 cups sifted powdered sugar
    • 5 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt

      INSTRUCTIONS  

    Bread Pudding

    • Grease 9”x 13” baking dish with butter and set aside.
    • In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
    • Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
    • Spread the remaining croissant into the baking dish and top with remaining mixed berries.
    • Pour custard mixture over entire baking dish and allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
    • Meanwhile, preheat oven to 350˚F.
    • Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.

    Salted Vanilla Glaze

    • Combine all ingredients into a mixing bowl.
    • Gently whisk together until smooth.

    Assembly

    • Once pudding has cooled drizzle half the glaze over pudding.
    • To serve, scoop pudding into individual bowls and top with more glaze.

      NOTES  

    Tips and Tricks for Bread Pudding Success

    • Slightly dry torn croissant pieces out so the bread pudding doesn’t turn mushy.
    • Makes sure to thoroughly whisk the egg custard mixture together for the best results, with no visible streaks of cooked egg.
    • Don’t rush the soaking process (of the custard mixture to the bread pudding) to ensure the final consistency and flavor are on point – soft, moist, and flavorful in every bite!

    Make Ahead and Freezing Our Bread Pudding Recipe

    Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!

    Make Ahead

    Our bread pudding can be prepped the night before (just until you’re ready to bake it), tightly covered in foil and stored in the refrigerator. This is our preferred way of making this recipe because allowing the bread pudding to sit overnight will allow the custard to fully soak into the bread, making the softest, most delicious bread pudding!

    When you’re ready to bake, just pop it into the oven (still covered in foil). Add about 5 minutes to the covered baking time to account for the bread pudding being chilled in the refrigerator overnight.

    Freeze
    Fully bake bread pudding according to the instructions. Cool completely and divide into individual sized portions. Place pieces onto a parchment lined baking sheet, place in freezer and completely freeze portions. Once frozen, transfer pieces to a resealable freezer bag and freeze for up to 2 months. You can also freeze the entire bread pudding by cooling completely and double wrapping tightly in foil (for up to 2 months).

    When ready to eat, place individual portions in the microwave, loosely covered with a damp paper towel and heat for 2 to 3 minutes. Make salted vanilla glaze and generously drizzle over pudding. If heating entire bread pudding recipe, place casserole dish in refrigerator overnight to thaw. Once thawed, remove one layer of foil and bake in a 350˚F oven for 15 to 20 minutes or until bread pudding has just heated through. Make glaze and generously drizzle over dish.

    Calories: 472kcal Carbohydrates: 64g Protein: 8g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 145mg Sodium: 294mg Potassium: 256mg Fiber: 3g Sugar: 48g Vitamin A: 881IU Vitamin C: 16mg Calcium: 124mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: breakfast pudding, sweet bread pudding, sweet breakfast
    COURSE: Breakfast, brunch

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    May 7, 2021 / 1 Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sour Cream and Chive Drop Biscuit Recipe
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    May 7, 2021 / 1 Comment

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    1. Monica

      May 09, 2021 at 4:53 pm

      5 stars
      I made this recipe last night but for desert. Halved it due to need to serve only four. Served with vanilla Gelato instead of the sauce though sauce sounds good. I would have liked it a little more “custardy” (is that a word?) B
      B
      but may have gotten bread proportion wrong in halving the loaf. It was excellent. Will make again. Very flavorful and beautiful!!

      Reply

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