Monday, June 17, 2019

Berry Bread Pudding

I'm often inspired by photos and recipes that I see somewhere.  I had some raspberries in the freezer and some blueberries waiting to be used, so when I saw a recipe for bread pudding, eureka! It all came together.

My grocery store hides the Challah. Just saying—in case you can't find this wonderful bread at your grocery store. Okay, they don't actually hide it. To keep it fresh, they keep it in the freezer in the bakery section. All I have to do is ask for it. But it took me years to figure that out. Sometimes it was on the shelf, but most often it was not. So don't be afraid to ask if they have any!

Note that I used both fresh and frozen berries! How daring was that? But the good news is that you can use either one. Whatever you have on hand. You do not have to thaw the fruit first if it is frozen.

The vanilla sauce is totally decadent. But if you're having a party, it's the way to go!

Berry Bread Pudding

1 loaf of Challah
3 eggs
1/2 cup heavy cream
3 1/2 cups 2%milk
pinch of salt
1 1/4 cups sugar
1 tablespoon vanilla
roughly 2-3 cups of berries

In a large bowl, lightly whisk the eggs. Add the cream and milk and whisk. Add the salt and sugar and whisk again. Tear the Challah into bite-sized pieces and place in the milk mixture. Tamp them down a little bit with a spoon so they all soak. Let them stand for 30 minutes.

Preheat the oven to 350.

Butter a 9x13 pan. Pour about 3/4 of the bread mixture into the pan and scatter the fruit over top. Add the rest of the Challah and liquid over the top.

Bake 35-40 minutes at 350. Turn the heat down to 275 and bake another 10 minutes until the sides  bubble and the center doesn't jiggle or look under-baked.

Vanilla Sauce

1/2 cup unsalted butter
3 tablespoons flour
1 1/2 cups heavy cream
pinch of salt
1/3 cup sugar
1 teaspoon vanilla

Melt the butter in a smallish pot. Add the flour and whisk into the butter. Cook about 10 minutes, stirring most of the time. When it begins to develop an aroma, add the cream, salt, and sugar. Turn the heat up slightly and cook at a simmer until it gets thick, stirring occasionally. Remove from heat and stir in the vanilla.

Serve hot over the Berry Bread Pudding.


  1. Ooooh. That looks like a winner! I have dewberries in the freezer that would work just fine. Once I pick out the stems and leaves! I had French toast made from homemade challah bread years ago. It was incredible. When I get back to town I'll have to try this recipe. I've been a fan of bread pudding for years having lived in New Orleans at one time. This variation looks wonderful even if it doesn't have a hard sauce.

  2. Alright! Lead us into temptation! I love the soft interior with the crunchy bits on top.
    Pat D -Hard sauce is good, too. Go for it.

  3. Wow, sounds good for summer.