Berry Brioche Bread Pudding
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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 it sure makes up for in flavor what it lacks in looks. Especially this one, packed full of bright bursting berries and sweet rich little butterscotch chips.
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.
Ingredients
- Bread – We want to use brioche bread today, it’s super buttery and just the perfect amount of sweet. I have substitution suggestions below if you’d like to use something else.
- Eggs – We’re using a whole mess of eggs today, whole, to form our quasi batter.
- Spices – Just cinnamon and nutmeg today.
- Sugar – We want the caramel notes that you get from baking with brown sugar today, it’ll compliment our butterscotch chips very nicely.
- Vanilla – Just vanilla extract today, our secret flavor weapon that will bring out all the deliciousness we have going on.
- Half and half – Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Berries – Blueberries and raspberries – fresh or frozen!
- Butterscotch – These chips will add caramel notes, sweet little pockets, and a whole lotta richness.
- Icing sugar – Dusted lovingly over top to create a sugary little snow over our beautiful bread pudding.
The Beauty With Bread Puddings
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. But you can add whatever you’d like to this dish!
- Chocolate chips
- Peaches
- Apples
- Apricots
- Cherries
- Peanut butter chips
How To Make Berry Brioche Bread Pudding
- Prep your pudding: Spray a 9×13 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.
- Marinate the brioche: 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.
- Bake the bread pudding: 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.
- Finish the dish: Transfer the baking dish to a cooling rack and let cool for about 10 minutes before sprinkling with powdered sugar. Serve warm.
Want To Make Your Own Brioche?
That the is secret to taking this recipe to infinite and beyond. I certainly won’t stop you from going there either, I mean aren’t I the one who always says the home made is best? Follow my brioche recipe for a truly decadent dessert.
If you don’t have brioche you can use Texas toast, raisin bread, challah, or cinnamon buns! The world is your oyster so don’t fret.
Want To Make These Individual Sized?
Absolutely! You can prepare everything in a large dish then transfer to individual ramekins before chilling in the fridge. Bake as normal, but remove the aluminum foil after 15 minutes and bake for another 5 minutes or until golden brown.
Storing Leftovers
Transfer leftovers to an airtight container and store in the fridge for up to 5 days. Serve cold, or warmed up. I don’t recommend freezing this dish as it doesn’t hold up well when it thaws, so try to make it close to when you’re planning on feasting!
More Must Try Recipes:
- Best Ever Pecan Pie Bars
- Pecan Pie Cheesecake
- Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
- Mini Tiramisu Cheesecakes
- Hawaiian Cheesecake Bites
- Creme Brûlée Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Pops
- Tiramisu
- Chocolate Fudge
- Chocolate Swiss Roll Cake
- Bread Pudding
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Berry Brioche Bread Pudding
Video
Ingredients
- 1 loaf brioche bread ((about 1 1/4 lb), a day old)
- 4 eggs
- ½ cup brown sugar (packed)
- ¼ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups half and half
- 6 ounce blueberries
- 6 ounce raspberries
- 1 cup butterscotch chips
- 1 tablespoon powdered sugar (same as icing sugar or confectioner’s sugar)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Spray a 9×13 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℉.
- 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 425℉, 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.
Notes
- What is half and half: Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat. Half and half can be found near the milk and cream in the dairy section of your local grocery store.
- I don’t have a brioche bread, can I use any other kind of bread: Yes, absolutely! You can use any plain white bread thick cut like Texas toast, or rich and sweet bread such as raisin bread, hot cross buns, challah or even cinnamon rolls.
- How do I store leftovers: Transfer leftovers to an airtight container and store in the fridge for up to 5 days. Serve cold, or warmed up.
- What other optional toppings can I use: You can drizzle some maple syrup over the pudding, or caramel sauce or top with whipped cream.
- Can I make this in individual ramekins: Absolutely! You can prepare everything in a large dish then transfer to individual ramekins before chilling in the fridge. Bake as normal, but remove the aluminum foil after 15 minutes and bake for another 5 minutes or until golden brown.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
