This bread pudding was inspired by a recipe I found in “The Craft of Baking”.  I picked up this cookbook at the library and as I thumbed through it I found myself drawn to the page with the berry brioche pudding.  It looked so good with the crispy squares of bread on top fused together with juicy berries and a warm custard.  With berries in the freezer and a loaf of brioche bread on hand I set about making this berry bread pudding.

You’ll need 8 cups of brioche bread, 3 cups of berries (your choice), sugar, Turbinado sugar, salt, 3 eggs, 2 egg yolks, heavy cream, half and half, Kosher salt and vanilla.


I used a 9 X 9 square baking pan.  Brush some butter along the bottom and sides of the pan.


Sprinkle the pan with 1 tablespoon of the Turbinado sugar, and set aside.


Whisk together the 3 eggs and 2 egg yolks and add 1/2 teaspoon Kosher salt.


Mix together 8 cups of the cubed brioche bread with the berries and toss.


Combine the heavy cream, half and half, granulated sugar and vanilla into a large saucepan (or in my case a dutch oven).   Heat over medium heat and bring to a low simmer, then remove from heat.


Pour the eggs into a large mixing bowl.  Add a cup of the warm cream mixture and whisk.  Continue adding a cup at a time whisking after each addition.


Pour the cream and egg mixture into the bowl with bread cubes and berries.  Gently mix so that all of the bread pieces are coated.


Pour the mix into the prepped baking dish and sprinkle with the remaining Turbinado sugar.


Cover the baking dish with aluminum foil and bake at 350 for 25 minutes.   Remove the aluminum foil and bake an additional 20 – 25 minutes until the top is crisp and the custard is set.


While this is cooling slightly I’m going to whip up the leftover cream from the carton.


There’s about 1/2 cup of heavy cream left so I’m going to make whipped cream with 1/2 tablespoon of sugar.


In a small mixing bowl combine the cream and sugar.


If you have a whisk attachment for a hand mixer that works so well.  Just beat on high until it starts to thicken.


When it’s thick and has small peaks it’s ready.


Place a lid or some plastic wrap and let it chill in the fridge if not using immediately.


I found this raspberry flavored cane sugar at “The Tasteful Olive” and I think this will be perfect to sprinkle over top.


That’s looks to pretty to eat . . . but I’m going to do my best!





Brioche Bread Pudding with Berries, adapted from “The Craft of Baking”

Pat of Butter, to prep baking pan
2 tablespoons Turbinado Sugar, divided
1 Brioche Loaf, cut into cubes (about 8 cups) **Bread is better when stale
3 cups fresh or frozen Berries, (I used Blackberries and Raspberries)
3 Eggs
2 Egg Yolks
1/2 teaspoon Kosher Salt
1 1/2 cups Heavy Cream
1 cup Half and Half
2/3 cup Sugar
1 teaspoon Vanilla

Prep a 9 X 9 baking dish by brushing butter over the bottom and sides of pan, and sprinkle it with 1 tablespoon of the Turbinado sugar.

In a large mixing bowl, whisk eggs, egg yolks and salt together.

Cut the brioche loaf into cubes and transfer to a large bowl.  Add the berries and gently toss.

Combine the heavy cream, half and half, sugar and vanilla in a large saucepan.  Heat over medium heat stirring to dissolve the sugar and bring to a low simmer.  Remove the pan from heat and ladle 1 cup at a time into the egg mixture whisking after each addition.   Pour into the bowl with the brioche cubes and berries.  Gently stir to coat all of the bread.

Pour into the prepped baking dish, sprinkle with remaining 1 tablespoon Turbinado Sugar and bake at 350 for 25 minutes covered with aluminum foil.  Remove foil and continue baking an additional 20 – 25 minutes or until bread is crisp and custard is set.  Serve warm with whipped cream if desired.

Makes 6 – 8 servings

Whipped Cream

1/2 cup Heavy Cream
1/2 tablespoon Sugar

Combine ingredients into a small mixing bowl.  Either whisk by hand or use a hand mixer on high until cream becomes thick and forms small peaks.  Cover and refrigerate until ready to use.

Place a dollop over bread pudding if desired.