Dessert for breakfast? Basically.

This Breakfast Berry Bread Pudding has a deliciously crispy top, sweet custard bread pieces, and bright pops of berries all throughout. I chose to make this with strawberries, raspberries, and blueberries but this recipe could easily be adapted for any mix of berries, fruit or mix-ins you may want to try.

This could also be made for dessert! I added a few notes after the recipe on what you might want to add.

You can see in the recipe video that I measure ingredients with my heart, but if you need exact amounts, I got as close as I could. 🙂

Breakfast Bread Pudding
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Breakfast Bread Pudding

Course: Breakfast, DessertDifficulty: Medium
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

This recipe makes 2 individual ramekins. The ingredient amounts may need to be doubled if you would like to make more individual servings or one big batch.

Ingredients

  • Half a loaf of bread, cubed- I had French bread on hand but would recommend using challah or brioche if you can.

  • 1/3 cup blueberries

  • 1/4 cup raspberries

  • 1/2 -3/4 cup of strawberries, quartered

  • 2/3 cup and 1/4 cup granulated sugar, separated

  • 1/2 cup milk

  • 3 eggs

  • 2 tsp vanilla extract

  • 1.5 tsp cinnamon

  • 3 Tbs unsalted butter,melted

  • 1 stick unsalted butter , semi softened

Directions

  • Preheat the oven to 350° F
    – Use the stick of butter to coat your baking dishes and dust them using the separated 1/4 cup sugar.
  • Prepare the bread
    -Slice or tear the bread into 1 inch cubes
  • Prepare the berries
    -Rinse and trim your berries of choice. Remove any stems and leaves.
    -Cut the berries down to bite size. You want to try to get all the pieces about the same size for the best bite.
  • Layer the baking dish
    -Divide the bread and berries between your baking dishes or layer everything into one dish if you are not making individual servings. Top with melted butter.
  • Prepare the custard
    -In a mixing bowl, combine eggs, milk, vanilla, cinnamon, and remaining sugar.
    -Pour evenly on top of bread and berries and allow to soak for 10 minutes.
    *Optional- top with more cinnamon and sugar for a sweet crunchy finish.
  • Bake for 25-35 minutes
    -Check the bread pudding at 25 minutes. If it looks more wet than you would like, bake up to an additional 10 minutes to allow more liquid to cook out. The top should look golden
    *Note this time is for individual serving sizes and a large single dish would require about double this time.
  • Serve
    -Remove from the oven and let cool for 5 minutes. Finish by dusting with powdered sugar.

Recipe Video

Notes

  • If you want to make this extra decadent try swapping the milk for heavy cream or half and half.
  • If you are making this for dessert, serve with whipped cream or ice cream and extra berries for garnish.