4.6 from 60 votes
Berry Brioche Bread Pudding
This berry brioche bread pudding combines rich cubed brioche soaked in a spiced custard with fresh blueberries and raspberries and butterscotch chips. Baking until golden creates a soft, creamy center with sweet pockets from the berries and chips, finished with a dusting of powdered sugar.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
Calories:
423 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 loaf brioche bread (about 1 1/4 lb), a day old
- 4 egg
- ½ cup brown sugar packed
- ¼ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups half and half
- 6 ounce blueberries
- 6 ounce raspberry
- 1 cup butterscotch chips
- 1 tablespoon powdered sugar same as icing sugar or confectioner's sugar
Instructions
- Spray a 9x13 inch casserole dish with cooking spray or coat it with butter. Slice the brioche bread into 1" cubes and transfer to the prepared casserole dish.
- Whisk the eggs with the sugar together first. Add the vanilla extract, cinnamon, nutmeg, salt and whisk. Whisk in the half and half. Pour over the cubed brioche, cover with plastic wrap then chill for at least 20 minutes to overnight.
- Preheat the oven to 375℉.
- Remove the casserole dish from the fridge and fold in the berries and butterscotch chips.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, turn the oven up to 425℉, and bake for an additional 15 minutes or until golden brown.
- Transfer the baking dish to a cooling rack and let cool for about 10 minutes before sprinkling with powdered sugar. Serve warm.
Cup of Yum
Notes
- Half and half is equal parts whole milk and light cream and adds richness to the custard.
- Any plain or sweet bread like Texas toast, raisin bread, or challah can be substituted for brioche.
- Leftovers store well in the fridge for up to 5 days and can be enjoyed cold or warmed.
- Toppings such as maple syrup, caramel sauce, or whipped cream can be added for extra flavor.
- This pudding can be made in individual ramekins; adjust baking times as needed.
Nutrition Information
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
51g
(17%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
163mg
(54%)
Sodium
429mg
(18%)
Potassium
143mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
750IU
(15%)
Vitamin C
5.6mg
(6%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 429mg | 18% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.