Brioche Chocolate Berry Bread Pudding Recipe
Rich brioche bread pudding studded with fresh blueberries, raspberries, and chocolate chips in a silky vanilla custard. The brioche's buttery texture creates an exceptionally creamy base while mixed berries add bright tartness that balances the sweet chocolate. Perfect for brunch entertaining or using day-old bread, this comforting dessert transforms simple ingredients into an elegant crowd-pleasing dish that's equally at home for special occasions or casual family dinners.
Ingredients
Instructions
- 1
Preheat oven with rack in center position
- 2
Cut brioche into 2-inch cubes and assemble in baking dish
- 3
Sprinkle berries between brioche cubes
- 4
Whisk together cream, eggs, vanilla, sugar, and milk until combined
- 5
Pour custard over brioche and allow to soak
- 6
Sprinkle chocolate chips on top and bake until set
Tips
Use day-old brioche for better absorption and structure that won't fall apart during soaking.
Let custard soak the full 30 minutes to ensure even distribution and creamy texture throughout.
Check doneness by inserting knife in center - it should come out mostly clean with just a few moist crumbs.
Good to Know
Cover and refrigerate up to 3 days. Best served within 24 hours for optimal texture.
Assemble completely up to overnight before baking. Add 5-10 minutes to baking time if cold.
Serve warm or at room temperature. Dust with powdered sugar or serve with vanilla ice cream.
Common Mistakes
Don't skip the soaking time to avoid dry, uneven custard absorption
Use a 13x9 dish to avoid overcrowding and ensure even cooking
Substitutions
Dairy-Free Swaps
General Alternatives
seasonal variation
FAQ
Can I use frozen berries instead of fresh?
Yes, but don't thaw them first. Frozen berries will release more juice during baking, creating a slightly more sauce-like texture around the fruit.
How long does leftover bread pudding keep?
Covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or warm the whole dish in a 325°F oven.
Can I make this dairy-free?
Substitute coconut milk or oat milk for dairy milk and use coconut cream instead of whipping cream. The texture will be slightly different but still delicious.