Easy Bread Pudding Recipe
Bread Pudding with chocolate and berries is as decadent as it gets. Chunks of creamy custard-soaked Brioche Bread are speckled with fresh berries and chocolate chips.
This Brioche Bread Pudding Recipe is a holiday-worthy breakfast or dessert that is perfect for Christmas morning served with a mug of Hot Chocolate. P.S. You’ll love that it can be made ahead.
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Is Bread Pudding Breakfast or Dessert?
In terms of serving, there’s a bit of debate about whether or not bread pudding can be eaten for breakfast or if it’s solely a delicious dessert. I think it’s completely a personal decision and it’s a real treat for a holiday breakfast. It’s not much naughtier than French Toast. I’ve had a slice with a cup of coffee in the morning before, so no judgment here.
Why Brioche is Perfect for Bread Custard
Brioche has a slightly yeasty, buttery, and sweet flavor profile – making it perfect for bread custard. The texture of the bread absorbs the custard so well and looks beautiful. If you can’t get your hands on brioche, you could use challah or even day-old croissants.
Ingredients
- Brioche – You can use either homemade Brioche, or storebought. Dice it into equally-sized bread cubes for a consistent texture.
- Berries– We use blueberries and raspberries, but feel free to use any berry mixture that suits you best. Strawberries, blackberries, and lingonberries would all work great.
- Chocolate chips – use milk chocolate, semi-sweet, or even dark chocolate chips according to your sweet preference.
- Eggs – Use large eggs and whisk them until silky smooth to build the perfect custard texture.
- Vanilla Extract – Use 100% vanilla extract if you can. The blends tend to have an aftertaste.
- Sugar – granulated sugar works best to sweeten the custard.
- Heavy Whipping Cream – brings such a richness to the custard.
- Whole Milk – Whole milk is recommended for texture and richness.
How to Make Classic Bread Pudding
- Cube the Brioche – Slice the brioche into evenly-sized cubes (about 2-inches) and assemble them in an oven-safe baking dish
- Sprinkle the Berries evenly over the brioche.
- Make the Custard – In a medium bowl, whisk the heavy whipping cream, eggs, vanilla extract, sugar, and milk together until smooth.
- Assemble – Pour the custard on top of the brioche and allow it to soak for 30 minutes then sprinkle on the chocolate chips.
- Bake in the oven at 350°F for 35 minutes then enjoy.
Tips for the BEST Bread Pudding
- Use fresh berries versus frozen to avoid the bread pudding from turning out soggy. If you must use them, allow them to thaw completely and drain any excess liquid first.
- Opt for full-fat dairy for the custard as this will yield an irresistible texture.
- Play around with different seasonings to suit the season. Add a bit of lemon juice or lemon zest to the custard mixture during summer and spring or a dash of cinnamon in the fall and winter.
Common Questions
This is entirely up to your personal preference. Fresh bread will result in a smoother texture, while day-old bread will add a nice crunch. You can’t go wrong!
You can serve it as a breakfast casserole or as a dessert with a scoop of vanilla ice cream. If you’re a chocolate fanatic, finish the bread pudding with a drizzle of warm chocolate sauce.
Yes, freezing bread pudding is a great option. Just make sure you bake it from frozen versus thawing it to prevent it from turning soggy. Add the berries just before baking.
Make-Ahead
- Prep ahead – Dice the bread and whip up the custard a day in advance, cover and refrigerate. All you have to do is assemble the pudding day-of and pop it in the oven. Alternatively, bake the entire bread pudding in advance and simply reheat the individual servings!
- To reheat – Pop the bread pudding back in the oven covered with foil until warmed through.
- Use stale bread for a crispier pudding – If you prefer a crispier pudding, cube the bread and leave it out at room temperature overnight.
More Special Occasion Desserts
- Overnight Cinnamon Rolls (make-ahead option)
- Cranberry Bread with Orange Glaze
- Apple Pie Recipe
- Stuffed French Toast
- Classic Plum Crumble Recipe
Bread Pudding Recipe with Chocolate and Berries
Ingredients
- 12 oz brioche bread
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup chocolate chips
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 cup whipping cream
- 2 1/2 cup whole milk
Instructions
- Preheat the oven to 350˚F with a rack in the center of the oven. Cut the brioche slices into 2-inch cubes. Assemble them in a 13×9 baking dish.
- Sprinkle the berries between the brioche cubes.
- In a separate bowl, combine the heavy cream, eggs, vanilla extract, sugar, and milk. Whisk until combined.
- Pour the custard over the brioche and allow it to soak for 30 minutes.
- Sprinkle chocolate chips on top and bake at 350°F for 35 minutes.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi! I made this for Christmas last year and we ate it for breakfast AND dessert. So yummy! Question: this year, I’m going to be out of town for several days before Christmas. Your directions say you can freeze it ahead but be sure to bake it from frozen. Does it still turn out well when you bake it from frozen or is the consistency compromised? How long would you bake it from frozen?
Hi Barb! I’m glad you enjoy this recipe. Yes- it freezes well and keeps good texture. Sorry I don’t have the exact time. You can check it with a food thermometer, the center should reach 160 °F. At this temperature, when the pudding is checked with a metal knife, it comes out clean. I hope that helps!
I was thinking about making this for Thanksgiving dessert. Would love to have a sauce to offer up for those who might want to drizzle over the top. Wondering if you think your caramel sauce would be good on top or maybe a rum sauce? Or I have a recipe for a white chocolate Brandied eggnog sauce. Would love your thoughts on which sauce you think would pair best.
Hi Heidi! Those all sound amazing, I don’t think you can really go wrong with either one.
This is delicious and so easy. I used a combo of cinnamon peca bread & leftover Natasha’s French bread. It came out beautifully. Definitely a recipe I will use often.
Hi Andrea, great to haer that you enjoyed this recipe! Thank you so much for sharing that with us.
After it’s baked, how long should I
wait until we can cut into it?
Hi Jack & Polly, you can dig right in, but some people like to let it cool a bit.
Beats old fashioned bread pudding. I used Nature’s Own Brioche bread to add a little sweetness.
Sounds delicious!
If I increase the recipe to serve 8-10 people, what size casserole would I need to use?
Thanks.
Hi Peggy! I don’t know the exact size pan since I have not made this recipe in multiple sizes. You’d have to experiment with it, you might get by using the same pan if you’re making it for 8 but any more than that, you should consider a larger pan.
The bread pudding was a hit with my family. If I want to cut the recipe in half, how long to I need to soak the bread and how long to bake it?
Hi Anna! I’m so glad you loved it! The bread will still need close to the same amount of time since the pieces will be the same size.
Super delicioso, nos encanto, al igual que todas tus recetas.
Enhorabuena!! Saludos!!
Hey Natasha 🙂
I have a question 🙋🏽♀️ is this bread pudding dry or is it moist ?
I’d love to give this a try
Hi Perla, we believe we found the perfect balance! I hope you love this recipe!
Hi Natasha,
This looks fabulous and I was going to make this tomorrow for my family. Since, it is the winter months, I was interested in adding cinnamon, how much would you suggest? Your recipes are wonderful!
Fondly,
Lisa
Hi Lisa, you can add a bit of lemon juice or lemon zest to the custard mixture during summer and spring or a dash of cinnamon in the fall and winter.
Made it for brunch today and yummm!! Thank you for such a delicious, easy recipe! Will make it again next weekend but with berries and chocolate chips. Didn’t have any at home and still it was amazing, drizzled with maple syrup… mmm… Merry Christmas to you & yours! 🎄
Good to know that you loved the recipe! Thanks for sharing that with us.
Made this for christmas morning with some maple syrup on top and it was delicious!
Great to know that you enjoyed this for breakfast, Cassia!
can I make ahead this recipe? It look delicious ,Can not wait to make it for christmas morning
Hi, please see the make-ahead tips in the post above which should help. Merry Christmas!
The recipe states 2 1/12 cup of whole milk. Is that the correct measurement or is that a typo? I love all your recipes!
Hi Keri, that is definitely a typo. Sorry I didn’t catch that. It should be 2 1/2 cups of whole milk.
Hi Natasha, can I make this with sourdough bread? I happen to have leftover sourdough bread. Thank you.
What a disaster this change is. Cannot find the video for the Bread and Butter Pudding. The videos were the ONLY reason I followed you. Followed all the links but could not find it. Please go back to yoru previous style and put the video on the first page of yoru email
Hi Harry, we publish a video once a week and we publish a photo recipe once a week. We’re hoping to do even more videos in the new year but our resources (name me) are limited. I’m glad you enjoy our videos though!
I made this for our family brunch and everyone adored it! This recipe was loved by kids and adults, this will be a staple now!
That’s so great! It sounds like you have a new favorite, Lily! Thank you for your awesome feedback!
Hi Natasha!
Thanks for sharing this recipe, I am looking forward to making it for Christmas! I was wondering, however, does the milk have to be whole milk or can it be a skim or 1%?
Hi Steffie, this recipe is best with whole milk and adds to the richness. I think it would still work with 1% milk, but definitely would not substitute the heavy whipping cream.
I just made this and of course I had to sample…this is absolutely delicious! I am making it again for Christmas!
I’m so happy you loved the bread pudding. It’s a great choice for Christmas!
This is literally the only bread pudding I will eat! I love brioche, berries and chocolate! This is the best recipe ive found!
I’m so happy to hear that. It really is a winning combination and brioche does make the best bread pudding.