Triple Berry Bread Pudding Recipe
User Reviews
5
Triple Berry Bread Pudding Recipe
Description
The Triple Berry Bread Pudding Recipe focuses on using torn croissants as the base bread for softness and richness. These are layered with a mixture of fresh mixed berries—blueberries, strawberries, and blackberries—that add bright, juicy pockets throughout the pudding. The custard is composed of milk, heavy cream, eggs and yolks, light brown sugar, vanilla, and ground cinnamon, lending warmth and sweetness.
The custard-soaked croissants and berries are allowed to sit for at least one hour, or up to overnight covered in the refrigerator, ensuring the croissant absorbs the custard fully for a tender, moist texture. Baking is done covered at first to set the pudding, then uncovered to brown and crisp the top.
Once baked and cooled, the bread pudding can be drizzled with a salted vanilla glaze that balances the sweetness and adds richness. This pudding stores well refrigerated and can be frozen once fully cooked. Individual portions defrost and reheat easily in the microwave. Preparing the pudding ahead helps achieve the best custard absorption and soft texture.
Ingredients
bread pudding
- 2 tablespoons unsalted butter softened
- 2 cups milk
- 1 cup heavy cream
- 4 egg large
- 2 egg large yolks
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 16 ounce Croissant torn into 1 1/2" to 2" pieces
- 1 1/2 cups Blueberry divided
- 1 1/2 cups strawberry hulled and quartered, divided
- 1 1/2 cups blackberry divided
salted vanilla glaze
- 2 cups powdered sugar sifted
- 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
- Prepare the bread pudding the night before baking and refrigerate to allow the custard to fully soak into the croissant pieces, enhancing moisture and flavor.
- You can freeze fully baked bread pudding in portions or whole for up to 2 months; reheat individual pieces in the microwave or thaw and reheat the whole in the oven.
- Tear croissant pieces to a size of about 1½ to 2 inches and let slightly dry before soaking to prevent mushiness.
- Whisk the egg custard mixture thoroughly until smooth with no streaks of cooked egg before pouring over bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 294mg | 12% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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