Berry Brioche Bread Pudding
This Berry Brioche Bread Pudding is warm, comforting, and bursting with juicy berries and rich butterscotch chips in a creamy custard. Perfect for any occasion!
Equipment
- Baking dish (9x13 inch)
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 loaf brioche bread about 1 1/4 lb, a day old
- 4 eggs
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 3 cups half and half
- 6 ounces blueberries fresh
- 6 ounces raspberries fresh
- 1 cup butterscotch chips
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your Berry Brioche Bread Pudding will bake evenly and develop a golden crust.
- Take your day-old brioche bread and cut it into cubes about 1-inch in size. This helps them soak up the custard beautifully.
- In a large mixing bowl, whisk together the eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Slowly add in the half and half, whisking continuously until smooth and well mixed.
- Place the brioche cubes into a greased baking dish. Pour the custard mixture over the bread, ensuring every piece is soaked. Let it sit for about 10 minutes to absorb.
- Gently fold in the blueberries, raspberries, and butterscotch chips, distributing them evenly throughout the bread mixture.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the Berry Brioche Bread Pudding to cool slightly before serving. Dust with powdered sugar for a lovely finish, and enjoy warm!
Notes
- You can prepare this bread pudding the night before and refrigerate it for flavors to meld before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven at 350°F for 10-15 minutes.
- Substitute gluten-free bread and plant-based milk for gluten-free or dairy-free versions.