Breakfast Berry Pudding Recipes

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

BREAKFAST BERRY PUDDING

Steps:

• Preheat oven to 350°
• Spray a 9 x 13" baking pan with baking spray.
• In small bowl, combine 2 3/4 tsp sugar with cinnamon.
• Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture.
• Cube bread and place in bottom of baking pan.
• Distribute berries evenly over bread.
• Sprinkle half the brown sugar over berries and bread.
• Beat together eggs, milk, and vanilla; pour over bread.
• Sprinkle with remaining brown sugar.
• Bake 50-60 minutes or until knife inserted in center comes out clean.
• Top with a dollop of whipped cream or sour cream if desired and about a teaspoon of diced strawberries or blueberries.

BLUEBERRY BREAKFAST BREAD PUDDING

Steps:

• Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
• In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
• Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
• Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
• Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
• Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

THE BEST BLUEBERRY BREAD PUDDING

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.