This decadent Berry Brioche Bread Pudding is crammed full of blueberries, raspberries and butterscotch chips. An indulgent dessert that is a favorite with everyone!
I’ll have to admit that bread pudding is not something that I grew up with, but something I fell in love with as an adult. While bread pudding is not the prettiest looking, and I admit that I hate shooting bread puddings, it sure makes up for in flavor what it lacks in looks. I love making bread puddings because they are so easy to put together, and what’s not to love about bread in a custard like sauce loaded with berries, or caramel sauces and topped with whipped cream and more sauces. Yeah, it’s pretty darn delicious!
First important ingredient in a good bread pudding is the bread and I find that brioche is my bread of choice when it comes to making an incredible and outstanding pudding. Brioche bread is rich and a bit sweet and it’s perfect for soaking up all that cream like a sponge. Of course, brioche is not the only bread you can use. You can use just about any rich or sweet bread you have, such as challah, raisin bread, even a plain white bread and if you prefer a bit more sweetness cinnamon rolls.
The great thing about bread puddings is that they really are versatile. There are so many different versions you can make but for my holiday bread pudding here, I thought berries and butterscotch chips are the way to go. I just love the addition of butterscotch chips to this bread pudding, it adds a bit more sweetness and that caramel flavor that is to die for. Berries and butterscotch really is a good thing when paired together, a must try.
But then bread puddings are the perfect dessert because not only are they incredible on their own, you can top them with more good things like caramel sauce, maple syrup, ice cream, you name it.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Berry Brioche Bread Pudding
- Spray a 9x13 inch casserole dish with cooking spray or coat it with butter. Slice the brioche bread into 1" cubes and transfer to the prepared casserole dish.
- Whisk the eggs with the sugar together first. Add the vanilla extract, cinnamon, nutmeg, salt and whisk. Whisk in the half and half. Pour over the cubed brioche, cover with plastic wrap then chill for at least 20 minutes to overnight.
- Preheat the oven to 375 F degrees.
- Remove the casserole dish from the fridge and fold in the berries and butterscotch chips.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, turn the oven up to 425F, and bake for an additional 15 minutes or until golden brown.
- Transfer the baking dish to a cooling rack and let cool for about 10 minutes before sprinkling with powdered sugar. Serve warm.