Description
This decadent Bread Pudding recipe combines soft brioche bread with fresh blueberries and raspberries, enhanced by a rich custard mixture and studded with chocolate chips for a delightful dessert or brunch dish. Baked to golden perfection, this comforting pudding offers a perfect balance of fruity freshness and chocolatey indulgence.
Ingredients
Scale
Bread and Fruit
- 12 oz brioche bread (cut into 2-inch cubes)
- 1 cup blueberries
- 1 cup raspberries
Custard Mixture
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 cup whipping cream
- 2 1/2 cups whole milk
Topping
- 1/2 cup chocolate chips
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C) and position a rack in the center. Cut the brioche into 2-inch cubes and spread them evenly across a 13×9-inch baking dish.
- Add Berries: Evenly sprinkle the blueberries and raspberries throughout and between the brioche cubes, distributing the fruit for balanced flavor.
- Make Custard Mixture: In a separate bowl, whisk together the beaten eggs, vanilla extract, sugar, whipping cream, and whole milk until the mixture is smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the brioche and berries, allowing the bread to soak up the liquid by letting it sit for 30 minutes before baking.
- Add Chocolate Chips and Bake: Sprinkle the chocolate chips on top of the soaked bread mixture. Place the dish in the oven and bake at 350°F for 35 minutes or until the custard is set and the top is golden brown.
Notes
- Allowing the bread to soak for 30 minutes ensures it absorbs the custard fully for a creamy texture.
- Brioche is preferred for its buttery, rich texture but other soft white breads can be used.
- Adjust the sugar to taste, especially if your berries are very sweet or tart.
- Serve warm for the best flavor, optionally with a drizzle of cream or ice cream.
- Can be stored covered in the refrigerator for up to 3 days and reheated gently.
