Raspberry & Blackberry Bread Pudding

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60 MINUTES | Serves 8
IDEAL FOR: Breakfast Dessert

Cozy, comforting, and custardy – our Raspberry & Blackberry Bread Pudding is packed with sweet perfection in every single bite, featuring fresh Naturipe berries.

INGREDIENTS

  • 1 loaf brioche or challah bread, cut into 1-inch cubes
  • 1 cup fresh Naturipe Blackberries
  • 1 cup fresh Naturipe Raspberries
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • Powdered sugar for dusting (optional)
  • Sliced almonds for topping (optional)

DIRECTIONS

  1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or similar baking dish.
  2. Arrange half of the cubed bread in the bottom of the prepared baking dish, then scatter half of the fresh blackberries and raspberries over the bread. Repeat with the remaining bread and berries.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
  4. Pour the custard mixture evenly over the bread and berries, making sure all the bread pieces are submerged or coated. Press down gently with a spoon or your hands so the bread absorbs the liquid. Let it sit for about 10–15 minutes.
  5. Bake in the preheated oven for 40–45 minutes, or until the custard is set, puffed, and golden brown on top.
  6. Remove from the oven and let cool slightly. Dust with powdered sugar if desired, scoop into bowls, and serve warm!

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