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Ofenschlupfer mit Beeren | Bake to the roots

Easy Bread Pudding with Berries

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:45
  • Total Time: 01:20
  • Yield: 1 1x
  • Category: Breakfast
  • Cuisine: Germany
  • Diet: Vegetarian

Description

If you got some old bread – why not make delicious Bread Pudding with Berries? The perfect dessert or part of your next brunch maybe?


Ingredients

Scale

16 oz. (450g) stale milk bread rolls, alternatively brioche
5 medium eggs
1 cup (240ml) milk
1 cup (240ml) heavy cream
1/2 cup (100g) raw cane sugar
1 tsp. vanilla paste
1 tsp. lemon zest
1 pinch of salt
5.3 oz. (150g) frozen berries (e.g. blueberries, raspberries, etc.), defrosted
1.8 oz. (50g) almonds, sliced


Instructions

1. Lightly grease a rectangular baking pan (about 12×10 inches /29x25cm) or casserole dish and set aside.

2. Cut the stale milk bread rolls into bite-sized cubes and place them inside the prepared baking pan.

3. Add the eggs to a large bowl and whisk until slightly foamy. Add the milk, heavy cream, sugar, vanilla paste, lemon zest, and salt and mix until well combined. Pour the mixture over the bread and press any rising cubes back down into the liquid, if necessary. Set aside and let soak for about 15 minutes.

4. Preheat the oven to 350°F (180°C). Toss the cubes carefully once more in the milk mixture, then sprinkle with the berries and sliced almonds. Bake for about 40-45 minutes.

5. Remove from the oven, let cool down a bit, and then serve while still warm. The bread pudding can be served with some vanilla custard or whipped cream.


Notes

Enjoy baking!