Mixed Berry Bread Pudding by Happy Bake Day
Prep: 30 mins
Bake: 30 mins
Total: 2 hours
Yields: 6-8 servings
Ingredients
Ingredients:
- 6 cups challah bread, cut into 1-inch cubes
- 2½ cups whole milk
- 2 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 cup diced strawberries from Local Fare Jax
- ½ cup blueberries from Local Fare Jax
- Whipped cream, for topping (optional)
Instructions
- Lightly grease a 8×8 glass baking dish and set aside.
- In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Stir constantly until butter and sugar are completely melted. Remove from heat and cool completely.
- Scramble eggs in a small dish. Slowly add to cooled milk mixture*, whisking constantly.
- Add the cubed bread to a large mixing bowl. Pour the egg mixture over bread, and add strawberries and blueberries. Toss a few times until well-combined.
- Pour the mixture into the prepared baking dish. Let stand at room temperature, uncovered, for 1 hour.
- Heat oven to 350℉. Bake the bread pudding for 30-45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. Add whipped cream before serving, if desired.
*Note: milk mixture needs to be completely cooled before adding eggs. If the milk mixture is still warm, the eggs will cook/scramble when added.