5 from 12 votes
Triple Berry Bread Pudding Recipe
This Triple Berry Bread Pudding blends torn croissant pieces soaked in a custard made from milk, cream, eggs, brown sugar, vanilla, and cinnamon, layered with mixed blueberries, strawberries, and blackberries. The result is a moist, rich bread pudding with fruity bursts, topped with a salted vanilla glaze for a sweet and slightly savory finish. It’s a comforting dessert that benefits from advanced soaking and careful baking.
Prep Time
15 mins
Cook Time
50 mins
resting and cooling
1 hr 10 mins
Total Time
2 hrs 15 mins
Servings:
12
Calories:
472 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 472
% 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.