Berry Bread Pudding with Vanilla Cream Sauce

Indulge in the ultimate comfort dessert with this luscious Berry Bread Pudding with Vanilla Cream Sauce. Crafted from soft, custard-soaked cubes of day-old brioche or challah and bursting with the vibrant flavors of fresh mixed berries, this baked treat achieves the perfect balance of sweet and tangy. Finished with a homemade vanilla cream sauce, infused with the warmth of real vanilla, this dessert feels like a decadent hug on a plate. With only 20 minutes of hands-on prep time, this recipe is ideal for impressing guests or treating yourself to a weekend indulgence. Serve it warm, drizzle the sauce generously, and let the magic unfold with every bite. Perfect for brunches, holidays, or simply because—you deserve it!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 6 cups day-old bread (such as brioche or challah)
• 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 tablespoon unsalted butter (for greasing the dish)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 0.33 cup granulated sugar (for sauce)
• 1 cup whole milk (for sauce)
• 0.5 cup heavy cream (for sauce)
• 1 teaspoon vanilla bean or vanilla extract (for sauce)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.

Step 2

Cut the day-old bread into 1-inch cubes and place them evenly in the prepared dish.

Step 3

Sprinkle the mixed berries evenly over the bread cubes, tucking some berries between the bread pieces.

Step 4

In a large mixing bowl, whisk together the eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until fully combined.

Step 5

Pour the egg mixture evenly over the bread and berries, pressing the bread down gently to help it soak in the custard.

Step 6

Let the mixture sit for 10 minutes while the bread absorbs the liquid.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the center is set.

Step 8

While the bread pudding is baking, prepare the vanilla cream sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to make a roux.

Step 9

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, ensuring there are no lumps. Stir in 1/3 cup granulated sugar and 1 teaspoon vanilla extract (or the seeds from 1 vanilla bean).

Step 10

Simmer the sauce, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and set aside.

Step 11

Once the bread pudding is done baking, let it cool for 10 minutes before serving.

Step 12

Serve the bread pudding warm, drizzled generously with the vanilla cream sauce. Enjoy!

Nutrition Facts

Serving size	(3295.0g)

Amount per serving	% Daily Value*
Calories	7589.9

Total Fat 309.9g	0%
Saturated Fat 170.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1857.5mg	0%
Sodium 8387.1mg	0%
Total Carbohydrate 1020.6g	0%
Dietary Fiber 56.0g	0%
Total Sugars 427.5g
Protein 198.5g	0%

Vitamin D 511.8IU	0%
Calcium 1890.2mg	0%
Iron 42.7mg	0%
Potassium 3304.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 10.4%

Carbs: 53.3%