The smell of this Berry Bread Pudding recipe baking in your oven is the perfect excuse to get out of bed! This dish is a casserole consisting of mini croissants and berries that get soaked in a vanilla-infused custard and baked. What you end up with is a sweet, buttery and slightly tart dish that your breakfast crowd will love. Stale croissants work best for this dish as they absorb more of the custard compared to a soft version of the pastry. However, stale cubed bread like baguette, ciabatta, challah or milk brioche are fine to use in a pinch.
If you want an extra rich bread pudding, try adding an additional egg yolk to the custard base. Also, customize the custard by mixing in your favorite ingredients such as orange zest, almond extract or cinnamon. Serve this bread pudding while it’s still slightly warm on its own or with yogurt or maple syrup.
Another way to use up leftover bread is by making this Air Fryer French Toast recipe!
Yields
Total Time
Prep Time
Ingredients
- 8 mini croissants
- 1 cup mixed berries
- 3 eggs
- 1 cup half-and-half
- 1 tsp. grated lemon zest
- 1 tsp. vanilla extract
- ¼ cup sliced almonds
- Confectioners’ sugar
Instructions
PrintGrease 2-qt. baking dish. Tear croissants into 4 pieces each; transfer to baking dish. Sprinkle with berries. Cover; chill overnight. In large bowl, whisk together eggs, half-and-half, lemon zest and vanilla. Cover; chill overnight.
Heat oven to 350°F. Let croissants come to room temp.; pour custard on top. Top with almonds. Let stand until most of liquid is absorbed, 5 min. Bake until no longer wet in center, 20 min. Sprinkle with confectioners’ sugar.
Nutrition
- Calories: 250
- Fat: 17 gram
- Saturated Fat: 9 gram
- Protein: 8 gram
- Carbohydrate: 20 gram
- Fiber: 1 gram
- Cholesterol: 125 mg
- Sugar: 6 gram
- Sodium: 190 mg
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