Brown Sugar Berry Bread Pudding

Recipe by Kit Broihier, MS, RD, LD for Wyman’s

Yield: 6-8 servings

Ingredients:

  • Cooking spray
  • 4 eggs
  • 1 cup half-and-half
  • ¾ cup brown sugar
  • ¼ cup melted butter, cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • pinch salt
  • pinch ground cardamom, optional
  • 1 1-lb challah bread, cubed (or other firm, unsliced bread)
  • 1 ½ cups Wyman’s Triple Berry, thawed and drained
  • 1 Tablespoon course sugar (sparkling sugar), optional

Directions:

  1. Preheat oven to 350 degrees. Coat the inside of a 10-12-cup casserole dish with cooking spray; set aside.
  2. Crack the eggs into a large mixing bowl; whisk briefly. Whisk in the cream, then add the brown sugar, melted butter, vanilla extract and spices and whisk until mixture is combined and sugar has dissolved.
  3. Add the bread cubes to the bowl with the egg mixture. Using a large spoon, carefully stir to coat the bread with the egg mixture. Pour the bread cubes and any unabsorbed egg mixture into the casserole dish.
  4. Evenly spoon the thawed berries over the top of the bread cubes. Sprinkle the top with the course sugar, if using.
  5. Bake for 40-45 minutes, or until the top is lightly browned. Serve warm or cooled (a scoop of vanilla ice cream, vanilla yogurt, whipped cream or crème fraiche is a nice accompaniment).

 

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