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
BREAD PUDDING
- Grease 9”x 12” 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 bread cubes into the baking dish in an even layer, and top with 1 1/2 cups of mixed berries.
- Spread the remaining bread into the baking dish and top with another 1 1/2 cups mixed berries.
- 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.
- Meanwhile, preheat oven to 350˚F. Cover bread pudding with foil.
- Bake for about 35 minutes. Remove foil and continue baking for an additional 15 minutes until top has browned and crisped.
- Remove from oven and cool for 10 minutes.
SALTED VANILLA GLAZE
- Place sugar into a mixing bowl and stir in milk until fully incorporated and a smooth glaze forms. Stir in vanilla extract and salt.
ASSEMBLY
- Once pudding has cooled drizzle half the glaze over pudding.
- To serve, scoop pudding into individual bowls and top with more glaze. Serve each portion with remaining mixed berries.
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.
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
Triple Berry Bread Pudding Recipe
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
- 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!
Did you make this recipe? We want to see!
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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!!