Our simple, delicious and seriously decadent Triple Berry Bread Pudding recipe. We finish it with a generous drizzle of salted vanilla glaze for the ultimate sweet breakfast treat for a crowd!
We love this Triple Berry Bread Pudding Recipe so much and think you all will too! It’s sweet, hearty, custardy, and loaded with sweet, juicy berries!
If you love a sweet breakfast or brunch dish, this recipe is definitely for you! We topped our bread pudding off with a really simple salted vanilla glaze and it’s unreal! It really takes this already delicious dish over the top in the best way!
How to Make Delicious Bread Pudding
Bread Pudding Ingredients
Bread Pudding Process
- Grease 9”x 13” baking dish with butter and set aside.
- In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
- Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
- Spread the remaining croissant into the baking dish and top with remaining mixed berries. Pour custard mixture over entire baking dish.
- Allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
- Meanwhile, preheat oven to 350˚F. Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.
Salted Vanilla Glaze Ingredients
Salted Vanilla Glaze Process
- Combine all ingredients into a mixing bowl.
- Gently whisk together until smooth.
Assembly
- Once pudding has cooled drizzle half the glaze over pudding.
- To serve, scoop pudding into individual bowls and top with more glaze.
Why We Think This is the BEST Bread Pudding Recipe
We love this recipe for a variety of reasons and truly think this is the best bread pudding.
- We use croissants for the bread – this gives the bread pudding a delicious, extra rich and buttery flavor while still providing a light and fluffy texture. The best of both worlds!
- Our custard is almost like a simplified ice cream base, making this bread pudding soooo luxuriously delicious!
- The addition of the berries add a burst of sweet freshness to the dish.
- We finish our bread pudding off with a salted vanilla glaze, that take this recipe over the top in the best way. The salt also balances the dish, making sure it’s not “too” sweet.
Can Frozen Berries Be Used Instead of Fresh Ones?
Yes! You can definitely use frozen berries in our bread pudding recipe. We just recommend tossing the frozen berries with 2 tablespoons flour before layering them into the baking dish.
Tips and Tricks for Bread Pudding Success
- Slightly dry torn croissant pieces out so the bread pudding doesn’t turn mushy.
- Makes sure to thoroughly whisk the egg custard mixture together for the best results, with no visible streaks of cooked egg.
- Don’t rush the soaking process (of the custard mixture to the bread pudding) to ensure the final consistency and flavor are on point – soft, moist, and flavorful in every bite!
Make Ahead and Freezing Our Bread Pudding Recipe
Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!
Make Ahead
Our bread pudding can be prepped the night before (just until you’re ready to bake it), tightly covered in foil and stored in the refrigerator. This is our preferred way of making this recipe because allowing the bread pudding to sit overnight will allow the custard to fully soak into the bread, making the softest, most delicious bread pudding!
When you’re ready to bake, just pop it into the oven (still covered in foil). Add about 5 minutes to the covered baking time to account for the bread pudding being chilled in the refrigerator overnight.
Freeze
Fully bake bread pudding according to the instructions. Cool completely and divide into individual sized portions. Place pieces onto a parchment lined baking sheet, place in freezer and completely freeze portions. Once frozen, transfer pieces to a resealable freezer bag and freeze for up to 2 months. You can also freeze the entire bread pudding by cooling completely and double wrapping tightly in foil (for up to 2 months).
When ready to eat, place individual portions in the microwave, loosely covered with a damp paper towel and heat for 2 to 3 minutes. Make salted vanilla glaze and generously drizzle over pudding. If heating entire bread pudding recipe, place casserole dish in refrigerator overnight to thaw. Once thawed, remove one layer of foil and bake in a 350˚F oven for 15 to 20 minutes or until bread pudding has just heated through. Make glaze and generously drizzle over dish.
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Triple Berry Bread Pudding Recipe
Our simple, delicious and seriously decadent Triple Berry Bread Pudding recipe. We finish it with a generous drizzle of salted vanilla glaze for the ultimate sweet breakfast treat for a crowd!
Servings:
INGREDIENTS
INSTRUCTIONS
Bread Pudding
-
Grease 9”x 13” baking dish with butter and set aside.
-
In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
-
Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
-
Spread the remaining croissant into the baking dish and top with remaining mixed berries.
-
Pour custard mixture over entire baking dish and allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
-
Meanwhile, preheat oven to 350˚F.
-
Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.
Assembly
-
Once pudding has cooled drizzle half the glaze over pudding.
-
To serve, scoop pudding into individual bowls and top with more glaze.
NOTES
- Slightly dry torn croissant pieces out so the bread pudding doesn’t turn mushy.
- Makes sure to thoroughly whisk the egg custard mixture together for the best results, with no visible streaks of cooked egg.
- Don’t rush the soaking process (of the custard mixture to the bread pudding) to ensure the final consistency and flavor are on point – soft, moist, and flavorful in every bite!
Make Ahead and Freezing Our Bread Pudding Recipe
Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!
Make Ahead
Our bread pudding can be prepped the night before (just until you’re ready to bake it), tightly covered in foil and stored in the refrigerator. This is our preferred way of making this recipe because allowing the bread pudding to sit overnight will allow the custard to fully soak into the bread, making the softest, most delicious bread pudding!
When you’re ready to bake, just pop it into the oven (still covered in foil). Add about 5 minutes to the covered baking time to account for the bread pudding being chilled in the refrigerator overnight.
Freeze
Fully bake bread pudding according to the instructions. Cool completely and divide into individual sized portions. Place pieces onto a parchment lined baking sheet, place in freezer and completely freeze portions. Once frozen, transfer pieces to a resealable freezer bag and freeze for up to 2 months. You can also freeze the entire bread pudding by cooling completely and double wrapping tightly in foil (for up to 2 months).
When ready to eat, place individual portions in the microwave, loosely covered with a damp paper towel and heat for 2 to 3 minutes. Make salted vanilla glaze and generously drizzle over pudding. If heating entire bread pudding recipe, place casserole dish in refrigerator overnight to thaw. Once thawed, remove one layer of foil and bake in a 350˚F oven for 15 to 20 minutes or until bread pudding has just heated through. Make glaze and generously drizzle over dish.
Calories: 472kcal Carbohydrates: 64g Protein: 8g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 145mg Sodium: 294mg Potassium: 256mg Fiber: 3g Sugar: 48g Vitamin A: 881IU Vitamin C: 16mg Calcium: 124mg Iron: 2mg
CUISINE: Amercian
KEYWORD: breakfast pudding, sweet bread pudding, sweet breakfast
COURSE: Breakfast, brunch
