Triple berry bread pudding served in individual ramekins, stuffed with bursting blueberries, strawberries and raspberries. Coated in a cardamom and cinnamon egg mix and finished off with a triple berry maple compote…
If you need help looking for a recipe to make this mothers day, I would say look no further.
P.S. I should mention (reminder!!) that this Sunday is mothers day and if you want to make a mother that you know feel special, make her this bread pudding. Its not only tasty but super filling and delicious! I used up all of the berries that I had sitting in my refrigerator since I knew they would go bad soon and they added such a delicious light and fruity flavor to this classic bake.
If you are wondering if this is breakfast or dessert, I will honestly say that it can pass as both. Typically bread pudding is used as dessert, but this one is a bit healthier and almost baked like a french toast bake. Making it the perfect breakfast to wake up to and share on the weekend. The whole house smelled so delicious for the rest of the day after I made these, and if it wasn’t such a beautiful day outside, I would’ve kept my windows closed just to savor the smell.
To be fair, I should probably mention the difference between a french toast bake and a bread pudding since they are so similar. The only real difference is how you handle the bread before it bakes:
- Both require the use of day old bread. The more stale the bread the better because it absorbs moisture better. That way when you add the batter, the bread just soaks it right up and turns into the beautiful moist combo that we have come to love.
- Both are pretty much an egg milk mixture that helps create the pudding texture when it bakes.
- Bread pudding however, takes the milk that is used in the recipe and soaks the bread for at least 10 minutes before baking up to overnight. This breaks down the bread and creates a more dense outcome.
- French Toast bake is about the opposite in that you don’t add the moisture to the bread until right before you bake it. This helps the bread to kind of keep its shape and the outcome is a bit more fluffy.
So, depending on the density and the texture that you want will determines if you want to have yourself some French toast or bread pudding.
And for me, the decision is always bread pudding…
I grew up with my mom always making Swedish pancakes (recipe coming soon) and she would always add lingonberries to the top. However, unless you are at a specific grocery store or in a Swedish neighborhood, lingonberries are pretty hard to come by. So to improvise (my mom is always so good at improvising) she would make this amazing berry compote. It uses up any leftover berries you have sitting around and takes only 5 minutes to put together. To this day I’ll always make a big batch of berry compote whenever I have berries I need to get rid of. It can go on anything from toast, to pancakes to even spread on some sammies for lunch. All you have to do is chop up the berries to the size you like, add a bit of maple syrup and bring to a boil over the stove. Within 5 minutes it will thicken into this amazing syrup that isn’t too sweet but just right! I added a bit of blueberry jam since I had some leftover and it turned out perfect.
Triple Berry Bread Pudding
Ingredients
Triple Berry Bread Pudding
- 4 cups day old bread, cubed
- 2 cups chopped berries
- 4 large eggs
- 2 cups milk, divided
- 3/4 cups sugar, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Triple Berry Compote
- 2 cups berries
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350 degrees F.
- Grease 4 8oz ramekins or individual bowls with some butter. If you don’t have ramekins, you can use a baking dish and make one large bread pudding. In a medium bowl, take the bread cubes and cover them with 1 cup milk. Toss to coat so the bread soaks up the milk. Set aside.
- Next, in a separate bowl, add berries and 1/4 cup sugar. Toss to coat. Set aside.
- Now make the batter. Add eggs, 1 cup milk, 1/2 cup sugar, cinnamon, nutmeg and salt to a medium bowl. Whisk until incorporated. Pour over the milk soaked bread and toss carefully to coat. Finally, fold in the berries until they are incorporated.
- Fill each ramekin evenly with bread pudding batter. Place on a baking sheet and bake, uncovered in the oven 40-45 minutes. Or until a knife inserted in the center comes out clean.
- While the bread pudding bakes, make the berry compote. In a medium saucepan over medium-high heat add berries, maple syrup and jam. Stir to combine and bring to a boil. Once boiling, turn the heat down to a simmer and continue cooking 5 minutes.
- When bread pudding is done, serve warm with a dollop of berry compote and a drizzle of maple syrup.
Nutrition
