Here’s a springtime bread and butter pudding recipe for you. Berry Bread and Butter Pudding. It’s lighter than the traditional pudding, with a crisp topping, filled with strawberries and raspberries. It’s delicious!
Bread and butter pudding is a great way to use leftover bread, but you’ll need a whole loaf for this recipe. No leftovers and pantry dregs, this one is made for sharing. A loaf of brioche is required, its rich and pillowy consistency makes this dish a real treat.
Bread and Butter pudding is a traditionally British dessert I believe, but this recipe is not made in the traditionally British way. The British tend to slice the bread and butter the slices, arrange them in a baking dish with desired sweet ingredients and then create a custard which is then poured over the bread and then placed in the oven.
This recipe, is a touch different, the bread is diced, then soaked for a few minutes in a custard. The bread is then layered with fruit in a baking dish and then the top layer brushed with butter. The result is a lighter version with a crispy topping which is just as satisfying but more conducive during warmer climates.
Four egg yolks and one whole egg is used in this recipe. Whatever you do, don’t throw away the egg whites, save them for breakfast. Make an omelette or scramble. Waste not, want not!
I served my Berry Bread and Butter Pudding with Berry Sauce. They are wonderful together, really fresh and satisfying, but if you’re low on berries ice cream will do the trick.
Berry Bread and Butter Pudding
- 1 brioche loaf
- 1 egg room temperature
- 4 egg yolks room temperature
- 4 cups half and half warm
- 3 tbsp unsalted butter + 2 tbsp for drizzling/brushing on top melted
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries hulled and halved
- 2 cups fresh raspberries
- 1/2 tsp ground cinnamon
- Cut brioche into 1 1/2 inch cubes and place in a large bowl and set aside.
- Whisk together egg and yolks.
- While still whisking slowly add half and half and then 3 tbsp of butter to create a custard.
- Add sugar, vanilla and cinnamon and then whisk to combine.
- Pour 2/3 of custard over the brioche cubes and allow the bread to absorb the custard.
- Once custard has been absorbed, place a layer of the soaked bread in a baking dish, measuring approx. 9 x 9 x 5.
- Mix strawberries and raspberries together then scatter 3/4 on top of the bread.
- Apply another layer of bread and push down gently so that bread doesn't sit above the top of the baking dish.
- Scatter the rest of the berries on top. This layer of berries should be sparse with edges of bread sticking out throughout.
- Brush the top with 2 tbsp of butter then place in a preheated oven at 350 for 25-30 mins.
- Serve warm with sauce or ice cream.