Description
A delightful and indulgent wild berry bread pudding with a sweet drizzle on top, perfect for dessert.
Ingredients
Scale
- 4 cups stale bread, cubed (such as French or challah)
- 2 cups mixed berries (fresh or frozen, such as blueberries, raspberries, and strawberries)
- 4 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for drizzling)
- 2 tablespoons milk (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Add the cubed bread to the egg mixture and gently fold until the bread is fully coated. Let it sit for about 10 minutes to absorb the liquid.
- Fold in the mixed berries, ensuring they are evenly distributed throughout the bread mixture.
- Pour the bread and berry mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the bread pudding is baking, prepare the drizzle by mixing the powdered sugar and 2 tablespoons of milk in a small bowl until smooth. Adjust the consistency with more milk if needed.
- Once the bread pudding is done, remove it from the oven and let it cool for about 10 minutes before drizzling with the powdered sugar mixture.
Notes
- Let the pudding cool slightly before serving to help it set.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg