VERY BERRY BREAD PUDDING RECIPE
This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!
Provided by Chef Kathy McDaniel
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit
- Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
- Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
- In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
- In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
- Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
- Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
- Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
- Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
- Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
- Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).
Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
BREAKFAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
- Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
- Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
BLUEBERRY, BREAD PUDDING
Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!
Provided by Rita1652
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
- Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
- Preheat oven 350.
- Remove wrap sprinkle brown sugar on top and dot with butter.
- Bake in oven for 45-50 minutes.
- Just before serving heat caramel and whiskey in a microwave proof dish.
- Dust pudding with powdered sugar and pour some sauce over pudding.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
BLUEBERRY BREAD PUDDING
My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts :
BLUEBERRY BREAKFAST BREAD PUDDING
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
Provided by D. Todd Miller
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
BERRY BREAD PUDDINGS
Provided by Michele Adams
Categories Milk/Cream Mixer Berry Egg Dessert Bake Quick & Easy Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
- Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.
BREAKFAST BREAD PUDDING
Steps:
- Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.
Nutrition Facts :
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