Berry Bread Puddings

Serving Size: 8
Prep Time: 20 minutes

Amount Ingredient
8 c bread, cubed or torn into 1 1/2-inch pieces
4 c frozen mixed berries, such as blackberry, raspberry, strawberry, or blueberry
1 1/2 c granulated sugar
8 ea large eggs
3 c half and half
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons powdered sugar, for dusting

  • Preheat oven to 375°F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray.
  • In a large bowl, toss the bread cubes with the berries to distribute evenly.
  • In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy.
  • Add the sugar and beat until well blended.
  • Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended.
  • Fill soufflé cups with bread and berry mixture, mounding it a bit on top.
  • Pour egg mixture over the bread and berries, filling evenly to the rim.
  • Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups.
  • Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean.
  • Remove from oven and allow to cool.
  • Sift confectioners' sugar over each just before serving.
  • Day old bread works great for this recipe. I like to use challah or brioche
  • These can be prepped one day ahead; I refrigerate the individual souffle cups the night before and bake them the next day.


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