Editor's note:This recipe is from Michele Adams's and Gia Russo's bookWedding Showers: Ideas & Recipes for the Perfect Party.
Berry bread puddings can be made out of any kind of leftover breads — we like brioche, challah, French, sourdough, and cinnamon. The texture is best if the bread you use is a day old. This recipe is designed for individual servings, but you can make it a in large baking dish too. If you're pressed for time on the day of the shower, you can make this the day before.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
Step 2
Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.
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Reviews (16)
Back to Top注:我忘了添加的香草,我翻了一番this recipe and really liked the pudding that way.
Me_Want_Chocolate
10/2/2013
I made this using left over couple days old blueberry muffins for the bread. I used left over thawed frozen rhubarb for the berries since I didn't have any. I doubled the nutmeg because we like it. Other than those substitutions I followed the recipe as written. Was tasty and comforting eaten warm with lots of confectioners sugar on top. I just finished eating one for lunch before writing this. I found it took a bit longer in the oven then recipe said. I will continue to go back to this recipe from now on for any leftover bread, muffins or fruit I have on hand.
Me_Want_Chocolate
10/2/2013
Oh, this was so good. Almost like serving cake, berries, AND custard all in one dessert. I used a soft, sweet portuguese loaf and slightly less sugar to compensate. Mine was an all-raspberry version, and I was worried that the cinnamon would be overpowering, so instead of a full teaspoon I used a quarter teaspoon each of cinnamon, ginger, and slightly less nutmeg. It gave the finished dessert a heady, full-flavoured aroma without being "spiced". Excellent served with unsweetened whipped cream.
cha818
Vancouver, BC
1/20/2012
Loved this! Made it with a variety of blueberries, currents, blackberries and strawberries and the challah (thanks for the reccommendations!). I don't even really like bread puddings and it was delicious! Bringing to friends this weekend.
Anonymous
philadelphia, pa
6/27/2011
Easy and delicious. I divided the recipe by four so I could make just enough for two servings; however, it actually filled three ramekins. I baked for about 40 minutes, and it was done, but could have used another five minutes to fully set. Inverted and served with a scoop of ice cream. Fresh raspberry bread puddings with ice cream = perfect!
Anonymous
Washington, DC
6/12/2011
I have used similar recipes and this one is one of the best I have used. For Sunday brunch, I cut the recipe in half and cut down a bit on sugar and bake in a 13 x 9 baking dish. I have tried it with different berries and also apples and it always comes out yummy!
marlinmed
1/17/2010
I loved this recipe was a hit for the dinner I was invited to. Everyone went crazy. I served it with real whipped cream and fresh strawberries. And on the side a bit of real maple syrup. was FABULOUS!
deenamd
the berkshires, mass
10/22/2009
I used Panettone for the bread and blackberries and strawberries for the fruit. I made one large pudding in a 9x13" glass pan. Scrumptious. It did take about 55 minutes to bake. Easy to make and definitely a keeper.
Anonymous
Rochester NY
2/4/2009
I don't usually like bread pudding, but this was very nice. Used frozen mixed berries from Costco, and it worked well, after thawing berries first.
avih
Chicago
9/23/2007
This is my new favourite summer dessert. I discovered it when I was defrosting my freezer and had frozen berries and too much frozen bread on hand. It was incredibly easy!! My only minor complaint is that I have a hard time making it look really appealing.
deniseo
Hamilton, Ontario
7/31/2007
This was delicious and easy. I served it with fresh whipped cream and it was a big hit.
Anonymous
DC
1/5/2007
Really not that good. I love bread pudding, and we're always up for trying something new - but the berry/pudding combo just wasn't good. If you want bread pudding, keep looking - there are better recipes out there.
Anonymous
Minneapolis, MN
11/12/2006
Wonderful and easy to make as written
Anonymous
Virginia
8/21/2006
I baked this in a large glass baking dish instead of the individual ramekins, and lowered the heat to 350 with no bain marie. It turned out well, but had to bake for ~30 minutes longer than the recipe called for. Very yummy served with maple syrup.
Anonymous
Minneapolis, MN
7/29/2006
Very easy to make, and the result was moist and delicious. Will definitely make this again. Try challah (egg bread) for an extra-soft texture.
Anonymous
Toronto, Canada
6/13/2006
