About the Recipe
Prepare yourself for an indulgent journey through your taste buds! This Berrylicious Bread Pudding elevates the beloved comfort food you know and adore by infusing it with a lively, fruity twist. Each mouthful offers a delightful surprise—a warm, creamy center brimming with succulent, bursting berries, all crowned with a sweet, golden-brown crust that adds a satisfying crunch. Whether you’re planning a leisurely Sunday brunch with family and friends or seeking a cozy evening dessert to unwind with, this dish is sure to be a hit. It promises to fill your kitchen with an aroma that exudes pure happiness, making it an irresistible addition to any occasion.
Ingredients
2 ½ cups heavy cream
2 ½ cups whole milk
6 eggs
1 cup granulated sugar
4 teaspoons vanilla extract
2 teaspoons grated lemon zest
¾ teaspoon salt
1 pound gluten free challah (egg bread), cut into 1-inch pieces
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
Dash ground nutmeg
1 box of raspberries
1 box of strawberries cleaned
10 ounces chocolate chips
Preparation
Preheat the oven to 375 degrees Fahrenheit.
Spray a 9x13-inch pan with nonstick spray.
In a large bowl, whisk together cream, milk, egg yolks, granulated sugar, vanilla extract, lemon zest, and salt until the sugar has completely dissolved.
Stir in the challah bread and let it sit, gently pressing on the bread occasionally, until the custard has mostly absorbed the bread, approximately 10 minutes.
Transfer the challah mixture to the prepared pan and spread it evenly.
In a separate bowl, combine 2 tablespoons of packed brown sugar and ½ teaspoon of ground cinnamon.
Sprinkle the nutmeg, brown sugar, cinnamon, and nutmeg mixture evenly over the top of the bread pudding.
Transfer the bread pudding to a baking sheet and place it in the center of the preheated oven. Bake until the pudding is puffed and golden brown, approximately 1 hour.
Allow the bread pudding to cool for at least 20 to 30 minutes before serving.
Serve the bread pudding slightly warm or at room temperature.
Cover the bread pudding and cook until the center is set, approximately 3 to 4 hours on the lowest temperature setting of your oven.
Allow the bread pudding to cool, covered, for 30 minutes.
Notes