Mixed Berry Brioche Bread Pudding

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Mixed Berry Brioche Bread Pudding

🛒 Ingredients

  • 6-8 cups Brioche bread, cut into 1-inch cubes (stale bread works best!) 🍞

  • 2 cups Mixed berries (Raspberries, Blueberries, Blackberries) 🫐

  • 4 large Eggs 🥚

  • 2 cups Whole milk (or heavy cream for extra richness)

  • 1/2 cup Granulated sugar

  • 1 tsp Vanilla extract

  • 1/4 tsp Salt

  • Optional: White chocolate chips or a drizzle of condensed milk (as seen in the image) 🥛

🥣 Step-by-Step Instructions

  1. Prep the Dish ➡️ Grease a 9×13 inch baking dish with butter.

  2. Arrange the Bread ➡️ Spread the brioche cubes evenly into the prepared dish. 🍞➡️🥘

  3. Add the Berries ➡️ Scatter 1.5 cups of the mixed berries over and between the bread cubes. Save the remaining 0.5 cup for the very top. 🍓

  4. Whisk the Custard ➡️ In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until completely smooth. 🥣

  5. The Soak ➡️ Pour the custard mixture slowly over the bread, ensuring every piece of brioche is coated. ➡️ Use a spatula to gently press the bread down so it absorbs the liquid. 🥛

  6. Rest Time ➡️ Let the dish sit for at least 20–30 minutes (or refrigerate overnight). This prevents the pudding from being dry in the center. 🕒

  7. Preheat & Top ➡️ Preheat your oven to 350°F (175°C). Scatter the remaining berries and optional white chocolate on top.

  8. Bake ➡️ Bake for 40–50 minutes. The pudding is done when the custard is set (no longer wobbly) and the top is golden brown and slightly crisp. 🥧🔥

  9. Cool Slightly ➡️ Let it cool for 10 minutes before serving. This allows the custard to firm up.

  10. Final Touch ➡️ Drizzle with a little extra cream, condensed milk, or maple syrup if desired. 🍯

❓ Common Questions (Q&A)

Q: Can I use frozen berries? A: Yes! Do not thaw them first, as the juice will bleed and turn the bread purple. Just toss them in straight from the freezer. ❄️🍓

Q: What if I don’t have Brioche? A: Challah, Croissants, or even thick-cut Texas Toast are great substitutes. Avoid standard sandwich bread as it can become too mushy. 🍞

Q: Can I make this dairy-free? A: Certainly! Use full-fat coconut milk or oat milk for the best texture. 🥥🥛

Q: Is it okay to make this the night before? A: Yes, it’s actually better! Assembling it at night and baking it in the morning results in a much richer, more custardy texture. 🌙➡️☀️

✨ Pro-Tips for Success

  • Stale is Better: If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out. Dry bread acts like a sponge for the custard! 🧽

  • Golden Top: If the top is browning too fast but the center is still wet, cover the dish loosely with foil for the last 15 minutes of baking. 🛡️

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