Fresh Berry Bread Pudding Recipes

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OVER-THE-TOP BLUEBERRY BREAD PUDDING



Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

BLUEBERRY, BREAD PUDDING



Blueberry, Bread Pudding image

Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

8 cups cubed day old bread
8 large eggs
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1 cup heavy cream
1 cup milk
1 lemon zest
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/3 cup sugar
1 pinch salt
4 tablespoons sweet butter
1 tablespoon light brown sugar, roughly chopped
1 cup prepared caramel topping
1 tablespoon whiskey, rum or favorite liquour

Steps:

  • In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
  • Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  • Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
  • Preheat oven 350.
  • Remove wrap sprinkle brown sugar on top and dot with butter.
  • Bake in oven for 45-50 minutes.
  • Just before serving heat caramel and whiskey in a microwave proof dish.
  • Dust pudding with powdered sugar and pour some sauce over pudding.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

VERY BERRY BREAD PUDDING



Very Berry Bread Pudding image

It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a HIT...in our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!

Provided by The_Swedish_Chef

Categories     Dessert

Time 1h30m

Yield 4-6 bowls

Number Of Ingredients 15

2 cups frozen berries, mixed (I used 1/2 cup each of blueberries, raspberries, strawberries and black raspberries. Using frozen fr)
6 cups bread (I used Hawaiian Brand bread dinner rolls (6 cups of torn rolls, 1-inch x 1-inch. My rolls were 2.5-i)
2 cups milk (I use 2% milk. I've tried it with Half & Half and whipping cream and they are too heavy for this des)
2 eggs
2 egg yolks (freeze the 2 egg whites for frosting or angel food cake)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (do NOT go overboard with the almond, a little goes a long way!)
1 pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup heavy whipping cream, chilled
3 -4 tablespoons powdered sugar, sifted free of lumps
1/4 teaspoon vanilla extract
1/16 teaspoon boyajia orange oil (I have measureing spoons that are labeled "pinch, dash and smidgeon". The smidgeon one is 1/32 tsp. )

Steps:

  • NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17" x 13" x 2" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5" deep.
  • Directions for bread pudding:.
  • Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.
  • Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
  • Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
  • Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.
  • Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.
  • In a large bowl, tear the Hawaiian rolls apart into large chunks, totaling 6 cups. Using a large mesh strainer, pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently, making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.
  • While the bread is soaking up the custard, measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries, but a quality brand of mixed berries with blueberries, strawberries, raspberries and black raspberries can be used. They should NOT be mashed!
  • Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish, using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard, to fill their little centers.
  • Place the casserole dish into the broiler pan and place this into the oven, leaving the oven door open. Carefully pour the hot, boiling water into the pan, going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However, if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven, do what makes sense for YOU!
  • Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the broiler pan and place on a heat-proof surface. Lift the casserole out of the water, place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool, dump out when safe to the touch.
  • Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
  • Directions for Orange Whipped Cream:.
  • Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there, too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)
  • Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  • Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.
  • Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  • When firm peaks have formed, add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined, about 10 seconds.
  • Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee, with a dash of cinnamon!

VERY BERRY BREAD PUDDING RECIPE



Very Berry Bread Pudding Recipe image

This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!

Provided by Chef Kathy McDaniel

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

Butter for greasing the baking dish ((about 1 - 2 tablespoons))
1/4 cup sugar ((to coat the baking dish)
8 eggs
1 1/2 cup sugar
2 cups heavy cream
1 cup milk (whole milk or 2% milk)
2 teaspoons vanilla extract
4 cups mixed berries (strawberries, raspberries and blueberries pictured in this recipe)
2 tablespoons berry liquor (Chambord) - (optional) (Grand Marnier can be used as well)
8 cups brioche bread, cubed or torn into 1 inch chunks
Whipped cream for serving (optional)
Extra Berries to garnish (optional)

Steps:

  • Preheat the oven to 375 degrees Fahrenheit
  • Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
  • Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
  • In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
  • In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
  • Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
  • Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
  • Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
  • Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
  • Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
  • Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving

BETH'S BLUEBERRY BREAD PUDDING



Beth's Blueberry Bread Pudding image

I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!

Provided by Amanda F.

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

½ cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
¾ cup white sugar
3 tablespoons butter, softened
3 eggs
2 teaspoons vanilla extract
3 ½ cups milk
8 cups sourdough bread cubes
1 ¾ cups fresh blueberries
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
  • Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
  • Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 56.5 g, Cholesterol 94.6 mg, Fat 16.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 29.7 g

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

This delicious blueberry bread pudding is made with fresh blueberries. Try this recipe for tasty blueberry bread pudding -- your family will love it!

Provided by Diana Rattray

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 18

For the Blueberry Bread Pudding:
3 cups milk
3 large eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon zest, optional
5 to 6 cups day-old torn French or Italian bread or rolls
2 cups fresh blueberries
3 tablespoons powdered sugar
For the Lemon Sauce:
1 1/2 cups water
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Dash salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
  • Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
  • Add the bread and let the mixture stand for 10 to 15 minutes.
  • Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
  • Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
  • Add about an inch of very hot water to the large outer pan.
  • Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
  • Gather the ingredients.
  • Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
  • Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
  • Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
  • Stir in the lemon zest, lemon juice, and butter. Stir to blend.
  • Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

Nutrition Facts : Calories 382 kcal, Carbohydrate 75 g, Cholesterol 81 mg, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, Sodium 295 mg, Sugar 56 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g

FRESH BERRY BREAD PUDDING



Fresh Berry Bread Pudding image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

5 cups French bread, cubed
3 large eggs
1 1/4 cups sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
2 Tbsp. unsalted butter
2 cups skim milk
1 1/2 cups fresh blackberries
1 tsp. grated lemon zest
ice cream or whipped cream, optional garnish

Steps:

  • Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.
  • In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in blackberries and lemon zest. Add bread cubes and toss until mixed well.
  • Let rest for about 45 minutes, patting the bread down into the liquid occasionally. Transfer bread and egg mixture to a seasoned cast-iron skillet. Cover bottom of skillet with foil to protect it from soot. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy. Slice and serve warm, with ice cream or whipped cream, if desired.

BERRY BREAD PUDDINGS



Berry Bread Puddings image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Berry     Egg     Dessert     Bake     Quick & Easy     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups of bread, cubed or torn into 1 1/2-inch pieces
4 cups mixed berries, such as blackberry, raspberry, strawberry, or blueberry (in any combination)
8 eggs
1 1/2 cups sugar
3 cups half and half
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
powdered sugar for dusting

Steps:

  • 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. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

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  • Whisk everything but the vanilla in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.


TRIPLE BERRY BREAD PUDDING RECIPE - SPOON FORK BACON
2021-05-07 Bread Pudding. Grease 9”x 12” baking dish with butter and set aside. In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined. Spread half of the bread …
From spoonforkbacon.com
  • Place sugar into a mixing bowl and stir in milk until fully incorporated and a smooth glaze forms. Stir in vanilla extract and salt.


BLUEBERRY BREAD PUDDING | SOUTHERN LIVING
2021-07-29 Instructions Checklist. Step 1. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, cream, milk, vanilla, salt, 1 ½ cups of the granulated sugar, and 1 tablespoon of the zest in a large bowl. Add bread …
From southernliving.com
Total Time 2 hrs 30 mins


TRIPLE-BERRY BREAD PUDDING - RECIPE - FINECOOKING
Recipe Triple-Berry Bread Pudding. By Joanne Chang Fine Cooking Issue 90. Scott Phillips. Yield: Yields one 9x13-inch bread pudding. Servings: 12. A mix of fresh or frozen berries adds a tart counterpoint to sweet, comforting bread pudding. Create your own customized bread pudding with the Recipe Maker. Ingredients. 7 large egg yolks; 3 large eggs; 1 cup …
From finecooking.com
Estimated Reading Time 2 mins


FRESH BERRY BREAD PUDDING RECIPES
Fresh berry bread pudding recipe. Learn how to cook great Fresh berry bread pudding . Crecipe.com deliver fine selection of quality Fresh berry bread pudding recipes equipped with ratings, reviews and mixing tips. Get one of our Fresh berry bread pudding recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Berry smoothie ice …
From tfrecipes.com


SUMMER BERRY BREAD PUDDING RECIPES
2021-08-05 · 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 …
From tfrecipes.com


FRESH BERRY BREAD PUDDING RECIPE
Fresh berry bread pudding recipe. Learn how to cook great Fresh berry bread pudding . Crecipe.com deliver fine selection of quality Fresh berry bread pudding recipes equipped with ratings, reviews and mixing tips. Get one of our Fresh berry bread pudding recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Berry smoothie ice …
From crecipe.com


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