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

    Triple Berry Bread Pudding Recipe

    by Teri Lyn Fisher · Published: Apr 2, 2023 · Modified: Apr 4, 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 in a baking dish with a scoop out.

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

    If you love a sweet breakfast or brunch dish, this recipe is definitely for you! We topped our bread pudding off with a really simple salted vanilla glaze and it’s unreal! It really takes this already delicious dish over the top in the best way!

    How to Make Delicious Bread Pudding

    Ingredients to make triple berry bread pudding.

    BREAD PUDDING

    1. Grease 9”x 13” baking dish with butter and set aside.
    2. In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
    A buttered baking dish for bread pudding.
    An egg mixture whisked together in a large measuring cup.
    1. Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
    2. Spread the remaining croissant into the baking dish and top with remaining mixed berries. Pour custard mixture over entire baking dish.
    Croissants and berries in a baking dish.
    Croissants and berries in a baking dish with an egg mixture poured over the top.
    1. 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.
    2. 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.
    Bread pudding in a baking dish with berries.

    SALTED VANILLA GLAZE

    Ingredients for a vanilla glaze to go on top of bread pudding.
    1. Combine all ingredients into a mixing bowl.
    2. Gently whisk together until smooth.
    Glaze ingredients in a bowl about to be whisked together.
    Bread pudding glaze in a bowl with a whisk.

    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.
    Bread pudding in a baking dish.
    Bread pudding on a plate with glaze being spooned on.

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowls
    • liquid measuring cup
    • dry measuring cups
    • measuring spoons
    • whisk
    • 9″x13″ baking dish
    Triple berry bread pudding close up.

    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 with 2 tablespoons flour before layering them into the baking dish.

    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.

    Triple berry bread pudding with glaze on top.

    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.

    Berry bread pudding with a glaze being spooned on top.

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    Triple berry bread pudding recipe card.

    Triple Berry Bread Pudding Recipe

    5 from 6 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 minutes mins
    Cook Time: 50 minutes mins
    resting and cooling: 1 hour hr 10 minutes mins
    Total Time: 2 hours hrs 15 minutes 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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    April 2, 2023 / 2 Comments

    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 Easter Brunch Ideas
    Next Post: How to Make Honey Butter Next Post >

    Reader Interactions

    April 2, 2023 / 2 Comments

    Comments

      5 from 6 votes (5 ratings without comment)

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    1. Barry

      May 12, 2024 at 6:49 am

      Beyond fantastic. Made for my wife for Mothers Day breakfast. Halved recipe as just 2 of us.

      Reply
    2. 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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    Bread pudding on a plate with glaze being spooned on.
    Triple berry bread pudding close up.
    Triple berry bread pudding with glaze on top.
    Triple berry bread pudding recipe card.
    Bread pudding on a plate with glaze being spooned on.
    Triple berry bread pudding in a baking dish with a scoop out.

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