Berry Bread Pudding
Made with leftover bread and your choice of fruit preserves, this easy berry bread pudding is the perfect easy brunch dish.
By Yankee Magazine|Oct 24 2017|
Brunch Bread Pudding
Photo Credit: Heath RobbinsBerry bread pudding like this one may be made from any kind of leftover bread; we like brioche, challah, French, sourdough, and cinnamon. The texture is best if the bread is a day old. This recipe is for one casserole or souffle pan, but you may also make it as individual servings; just be sure to adjust the cooking time.
Yield
8 servings
Total Time
2 hours minutes
Hands-on Time
25 minutes minutes
Ingredients
4 tablespoons unsalted butter (approximately)
8 cups 1-1/2-inch bread cubes
4 cups preserves (your favorite flavor)
8 eggs
1-1/2 cups sugar
3 cups half-and-half
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
confectioners’ sugar
Instructions
Heat oven to 375°. Generously butter a 2-quart baking dish (souffle or casserole pan).
In a large bowl, toss bread cubes with preserves.
In a separate bowl, beat eggs with a whisk or electric mixer on low speed until well blended All half-and-half, vanilla, cinnamon, and nutmeg until well blended.
Spoon into baking dish and arrange in an even layer. Pour egg mixture on top. (Bread may float, but that’s okay.) Let soak about 10 minutes. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool. Dust top with confectioners’ sugar and serve.
