Keto Mixed Berry Challah Bread Pudding
A rich, custardy bread pudding made with thick slices of challah or brioche, fresh berries, and a creamy egg custard base. The addition of lime juice brightens the sweetness while coconut sugar adds depth. Perfect for brunch entertaining, holiday breakfast, or a comforting dessert. The pudding puffs beautifully during baking and develops golden-brown spots on top. Serves well warm for breakfast or with ice cream as an indulgent dessert.
Ingredients
- 16 ounce challah loaf, or briochebrioche1:1
same richness
- 8 organic or pastured eggs
- 2 cups heavy cream
- 2 cups berries, fresh or frozen
- ⅞ cup coconut sugar, divided, or organic cane sugar
- 1 tablespoon lime juice, or the juice from 1/2 lime
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit
- 2
Slice challah into 3/4 inch thick slices
- 3
Cut just half of the slices into cubes
- 4
Butter a 2-quart casserole dish
- 5
Line the bottom of the dish with challah slices, filling in any gaps with bread cubes
- 6
In large bowl, whisk together eggs, cream, 3/4 cup sugar, lime juice, vanilla, and sea salt
- 7
Mix by hand until sugar is mostly dissolved, about 60 seconds
- 8
Pour about half of the egg and cream mixture over the bread slices
- 9
Allow them a minute or two to absorb the custard
- 10
Top with berries, reserving about 1/4 cup berries for the top of the pudding
- 11
Top berries with bread cubes to almost the surface of the baking dish
- 12
Pour remaining custard over all
- 13
Using the back of a spatula or your fingers, press down on the bread cubes until they've each been saturated in the custard
- 14
Top with remaining berries speckled over the top surface
- 15
Sprinkle remaining 2 tablespoons sugar over each berry and the pudding surface
- 16
Bake 50 to 55 minutes, until pudding is golden brown with a few dark spots tinging the top and fully puffed in the center
- 17
Allow to cool 1 hour minimum before serving
Tips
Do not use an electric mixer on high speed when combining eggs and cream or the mixture will become too aerated
Press bread cubes down with spatula or fingers to ensure they absorb custard completely
Reserve some berries for the top to create an attractive presentation with golden spots
Good to Know
Refrigerate covered up to 3 days. Reheat individual portions in microwave or warm oven.
Assemble completely up to overnight, cover and refrigerate. Add 10-15 minutes to baking time if cold.
Serve warm with vanilla custard for snack, warm or cold for breakfast, or with ice cream for dessert.
Common Mistakes
Avoid using electric mixer on high speed to prevent over-aerating the custard
Don't skip the resting time after baking or pudding will be too loose to serve properly
Substitutions
FAQ
Can I use day-old bread instead of fresh challah?
Yes, day-old bread actually works better as it absorbs the custard more effectively without falling apart during mixing.
What if I don't have coconut sugar?
Regular granulated sugar or brown sugar work perfectly. Brown sugar will add a deeper molasses flavor to the pudding.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm oven.