Thanksgiving dessert doesn’t have to mean rolling out pie crust on the busiest cooking day of the year. This berry bread pudding can be a nice addition to put on the dessert table. Best of all, you can assemble it days before so it saves you a lot of time. Juicy strawberries and blueberries bring bright color and a hint of tartness to a rich, custardy base, topped with a simple vanilla milk glaze.
This is one of those recipes where you find yourself asking, is this more of a dessert or could I get away with eating this for breakfast? Our answer is: why not both! Somewhat similar to monkey bread, this recipe also pairs great with a cup of coffee in the morning.
The secret to a great bread pudding is the milk. Since the custard is made from just a handful of ingredients, you can really taste what goes into it, which is why we reach for Trickling Springs Organic whole milk.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with the 1 tablespoon butter. If your bread is fresh instead of day-old, spread the cubes on a baking sheet and toast them for 8 to 10 minutes so they can soak up more custard.
- In a large bowl, whisk together the 3 cups milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Add the bread cubes to the bowl and gently press them into the custard. Let everything soak for 20 minutes, stirring once or twice, until the bread has absorbed most of the liquid.
- Gently fold in the strawberries and blueberries, saving a small handful of each for the top. If you’re using frozen blueberries, add them straight from the freezer.
- Pour the mixture into the baking dish and spread it into an even layer. Scatter the reserved berries over the top, drizzle with the 2 tablespoons melted butter, and sprinkle with coarse sugar if you’d like a little crunch.
- Bake for 40 to 45 minutes, until the top is golden and the center is set. For an egg-based dish like this one, the center should reach 160°F on an instant-read thermometer.
- Let the pudding cool for 10 to 15 minutes. Drizzle the glaze over the warm bread pudding and serve.
- 8 cups day-old brioche or challah, cubed
- 3 cups Trickling Springs Organic Whole Milk
- 4 SMC Large Eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups strawberries
- 1 1/2 cups blueberries
- 1 tablespoon SMC Salted Butter
- 2 tablespoons SMC Salted Butter, melted
- 2 tablespoons coarse sugar
For the vanilla milk glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons Trickling Springs Organic Whole Milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Every Moment, Every Bite
Whether you’re baking, cooking, or just relaxing with family, our recipes make it easy to enjoy every moment, and every bite, around the table.
