Brunch Bread Pudding
Puddings and Custards Recipes
Yield: 8 servings
Berry bread puddings 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 soufflé pan, but you may also make it as individual servings; just be sure to adjust the cooking time.
- 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
Heat oven to 375°. Generously butter a 2-quart baking dish (soufflé or casserole pan).
In a large bowl, toss bread cubes with preserves and set aside. In a separate bowl, beat eggs with a whisk or electric mixer on low speed until frothy. Add sugar and beat until well blended. Add half-and-half, vanilla, cinnamon, and nutmeg; continue beating on low speed until well blended.
Spoon bread mixture into baking dish and arrange in an even layer. Pour egg mixture on top. (The bread may float, but that’s okay.) Let soak about 10 minutes.
Bake 40 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and let cool. Dust the top with confectioners’ sugar before serving.
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