Yield: 8 servings

Prep Time: 20 minutes

Rest Time: 30 minutes

Bake Time: 45–50 minutes

Total Time: 1 hour 40 minutes

Difficulty: Easy

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Ingredients

For the Bread Pudding

• 8 cups (400g) day-old brioche, challah, or French bread, cut into 1-inch cubes
• 1 cup (150g) fresh blueberries
• 1 cup (150g) fresh raspberries
• 1 cup (150g) fresh blackberries
• 3 large eggs
• 2 large egg yolks
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• ¾ cup (150g) granulated sugar
• 2 tsp vanilla extract
• 1 tsp lemon zest (optional)
• ½ tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp unsalted butter, melted (for greasing dish)

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Vanilla Custard Sauce

• 1 cup (240ml) whole milk
• ½ cup (120ml) heavy cream
• ¼ cup (50g) sugar
• 2 egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

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Optional Toppings

• Powdered sugar
• Fresh mint
• Whipped cream
• Vanilla ice cream
• Extra berries

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Equipment

• 9×13-inch (23×33 cm) baking dish
• Large mixing bowl
• Whisk
• Saucepan
• Fine-mesh strainer (optional)
• Cooling rack

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Instructions

Step 1: Prepare the Bread

1. Grease the baking dish with melted butter.
2. Place the bread cubes in the dish.
3. Scatter the blueberries, raspberries, and blackberries evenly among the bread.

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Step 2: Make the Custard

In a large bowl, whisk together:

• Eggs
• Egg yolks
• Sugar
• Vanilla
• Cinnamon
• Salt
• Lemon zest (optional)

Slowly whisk in:

• Whole milk
• Heavy cream

Mix until smooth.

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Step 3: Assemble

Pour the custard evenly over the bread and berries.

Press the bread gently so all pieces absorb the liquid.

Let stand for 30 minutes so the bread fully soaks up the custard.

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Step 4: Bake

Preheat oven to 350°F (175°C).

Bake for 45–50 minutes, until:

• The top is golden brown.
• The custard is set.
• A knife inserted near the center comes out mostly clean.

If the top browns too quickly, cover loosely with foil for the last 15 minutes.

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Vanilla Custard Sauce

1. Heat the milk and cream in a saucepan over medium heat until steaming (do not boil).
2. In a bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan.
5. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (about 4–6 minutes).
6. Remove from the heat and stir in the vanilla extract.
7. Strain if desired for an extra-smooth sauce.

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Serving

Serve warm with:

• Warm vanilla custard sauce
• Fresh berries
• Powdered sugar
• Whipped cream or vanilla ice cream (optional)

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Baker’s Tips

• Day-old bread works best because it absorbs more custard without becoming mushy.
• If using frozen berries, add them straight from the freezer; do not thaw.
• Brioche or challah creates the richest texture.
• Let the pudding rest for 10–15 minutes after baking for cleaner slices.

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Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for 30–60 seconds or reheat in a 325°F (160°C) oven until heated through.

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Nutrition Facts (Approximate, per serving)

Nutrition values are estimates and may vary depending on the bread and dairy products used.

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Allergen Information

This recipe contains:

• Wheat (gluten) – bread
• Milk (dairy) – milk, cream, butter
• Eggs – eggs and egg yolks

This recipe does not contain tree nuts or peanuts as written. However, if using store-bought bread or toppings, check labels for potential cross-contact if preparing for someone with a nut allergy.

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Frequently Asked Questions (Q&A)

Q: Can I use frozen berries?
A: Yes. Add them frozen to prevent excess moisture and color bleeding.

Q: What is the best bread for bread pudding?
A: Brioche, challah, French bread, or sourdough all work well. Rich breads like brioche produce the softest, most luxurious texture.

Q: Can I prepare it the night before?
A: Yes. Assemble the pudding, cover, and refrigerate overnight. Bake the next day, adding 5–10 minutes to the baking time if starting from cold.

Q: Why is my bread pudding soggy?
A: It may need more baking time, or the bread was too fresh and became overly saturated. Day-old bread gives the best results.

Q: How do I know when it’s done?
A: The center should be just set with a slight jiggle, and an instant-read thermometer inserted into the center should read about 160°F (71°C).

Q: Can I reduce the sugar?
A: Yes. You can reduce the sugar in the custard to ½ cup (100 g) without significantly affecting the texture.

Q: Can I make it dairy-free?
A: Yes. Substitute the milk and cream with unsweetened oat, almond, or coconut milk, and use a plant-based butter alternative. The texture may be slightly lighter.

Q: What other fruits can I use?
A: Strawberries, cherries, peaches, apples, pears, or a combination of seasonal fruits all work wel