Our Summer Berry Bread Pudding recipe was inspired by the British Regency Era and celebrates one of the best parts of summer—berries. In Jane Austen’s day traditional British puddings were regularly part of large meals. In fact, Jane Austen’s mother, Cassandra, once contributed a traditional British pudding recipe written in witty verse to a book on homemaking that her daughter-in-law was writing at the time. Read that recipe here! Pair this berry bread pudding with a traditional black tea such as our Afternoon in Mansfield Park, which highlights strawberries and blackberries.
Summer Berry Bread Pudding
Makes 16 small servingsIngredients:
- 6 cups of cubed Challah bread (about 6 – 8 slices of bread, cut into ¾” cubes
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- ½ cup frozen blackberries
- 4 eggs
- ¾ cup sugar
- 1 cup milk
- 1 cup heavy cream
- 1 tsp. vanilla
- 1/8 tsp. salt
- Whipped cream for garnish
- Grease an 8 x 8 glass baking dish. Preheat oven to 350°F.
- Distribute the cubed bread evenly in the baking dish.
- Put all the berries in a bowl together and allow to partially thaw.
- In a large bowl, whisk together the eggs and sugar until well-combined.
- Whisk the milk, cream, salt, and vanilla into the egg mixture until well-combined.
- Stir all the berries into the egg mixture.
- Pour the whole mixture carefully over the cubed bread. Gently stir and toss to distribute the berries and saturate the bread with the liquid. Allow to sit for 10 minutes to absorb.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20 – 25 minutes. The bread will puff up and be baked through but still soft and moist. Allow to cool.
- Cut the bread pudding into individual squares and top each with a swirl of whipped cream.