Best 6 Breakfast Berry Bread Pudding Recipes

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Indulge in a delightful culinary journey with our exquisite Breakfast Berry Bread Pudding recipe. This classic dish combines the comforting flavors of bread, berries, and custard, creating a symphony of textures and flavors that will tantalize your taste buds. Our recipe features a medley of fresh berries, from sweet strawberries and plump blueberries to juicy raspberries and tart cranberries, nestled in a tender bread pudding base. Enriched with a creamy custard mixture, this dish achieves a perfect balance between richness and lightness. Whether you prefer a traditional bread pudding or a more decadent version with a crunchy streusel topping, we have got you covered. Additionally, we offer a gluten-free variation for those with dietary restrictions, ensuring everyone can savor this delightful treat. Join us as we embark on a step-by-step guide to creating this delectable breakfast berry bread pudding, along with essential tips and tricks to elevate your baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
  • Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
  • Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

VERY BERRY BREAD PUDDING RECIPE



Very Berry Bread Pudding Recipe image

This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!

Provided by Chef Kathy McDaniel

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

Butter for greasing the baking dish ((about 1 - 2 tablespoons))
1/4 cup sugar ((to coat the baking dish)
8 eggs
1 1/2 cup sugar
2 cups heavy cream
1 cup milk (whole milk or 2% milk)
2 teaspoons vanilla extract
4 cups mixed berries (strawberries, raspberries and blueberries pictured in this recipe)
2 tablespoons berry liquor (Chambord) - (optional) (Grand Marnier can be used as well)
8 cups brioche bread, cubed or torn into 1 inch chunks
Whipped cream for serving (optional)
Extra Berries to garnish (optional)

Steps:

  • Preheat the oven to 375 degrees Fahrenheit
  • Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
  • Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
  • In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
  • In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
  • Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
  • Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
  • Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
  • Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
  • Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
  • Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

BERRY BREAD PUDDINGS



Berry Bread Puddings image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Berry     Egg     Dessert     Bake     Quick & Easy     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups of bread, cubed or torn into 1 1/2-inch pieces
4 cups mixed berries, such as blackberry, raspberry, strawberry, or blueberry (in any combination)
8 eggs
1 1/2 cups sugar
3 cups half and half
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
powdered sugar for dusting

Steps:

  • Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
  • Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! -Alma Andrews, Live Oak, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

12 slices white bread
1 package (8 ounces) cream cheese, cubed
12 large eggs
2 cups whole milk
1/3 cup maple syrup
1/4 teaspoon salt

Steps:

  • Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

Nutrition Facts :

Tips and Conclusion

Tips:

  • Use fresh or frozen berries for the best flavor. If using frozen berries, thaw them before using.
  • Don't overmix the batter. Overmixing will make the bread pudding tough.
  • Bake the bread pudding until the center is just set. Overbaking will make the bread pudding dry.
  • Serve the bread pudding warm or at room temperature. It can be topped with additional berries, whipped cream, or ice cream.

Conclusion:

Breakfast berry bread pudding is a delicious and easy-to-make dish that is perfect for a special occasion or a simple weekend brunch. It is also a great way to use up leftover bread and berries. With its sweet and tangy flavor, this bread pudding is sure to be a hit with everyone who tries it.

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