Red, White, and Blue Bread Pudding

July 19, 2012 (Last Updated: March 25, 2020)
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I know what you’re thinking. “Silly, Victoria. The Fourth of July was weeks ago!” Well, my little darlings, I can be patriotic any day of the week. And with the Olympics steadily approaching, I’m getting all my red, white, and blue ducks in order to celebrate big time and cheer on Team USA! Bread Pudding and the Olympics are two of my all-time favorite things, so why not use one to celebrate the other? It’s a no brainer, folks. And psssst… I will also be hosting an Internationally inspired Olympic party and will have some really fun recipes to share from that as well, so stay tuned.

This particular bread pudding is really amazing. I know that it seems quite simple, just a trifecta of delicious berries, but I must say the flavors really sing! It reminded me a bit of French toast. I think the vanilla extract really highlights that comparison, and the sweet warm berries that burst and flavor this perennial favorite are akin to those one would find in a variety of breakfast treats, including but not limited to French toast and pancakes.


P.S. This bread pudding could also be used to cheer for other countries with the same colors in their flag, such as Great Britain, Australia, and France.

red, white, and blue bread pudding

Red, White, and Blue Bread Pudding

Victoria
Prep Time 10 mins
Cook Time 1 hr
Soaking Time 30 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 10 to 12 servings
Calories 197 kcal

Ingredients
  

  • Unsalted butter for greasing baking dish
  • 10 cups stale* 1/2-inch bread cubes
  • 8 ounces fresh strawberries hulled and sliced (about 1 1/2 cups)
  • 4 ounces fresh blueberries
  • 4 ounces fresh raspberries
  • 4 large eggs
  • 1 cup sugar
  • 4 cups milk
  • 1 1/2 teaspoons pure vanilla extract

Instructions
 

  • Place the oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 13-by-9-inch baking dish. Toss together the bread cubes and fresh berries and arrange the mixture in the baking dish. Set aside.
  • Beat the eggs in a medium bowl with a whisk. Whisk in the sugar and then the milk and vanilla extract. Pour the mixture evenly over the bread cubes in the baking dish, pressing down with the back of a spoon or your hands and making sure that all the bread gets submerged and starts soaking in the custard.
  • Soak for 20 to 30 minutes. Bake until the filling is set and the top is crusted and puffed, about 60 to 65 minutes. Serve hot or warm.

Notes & Nutrition

*If your bread isn’t very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350 degree F oven until dry, about 10 to 15 minutes.
Servings 10.0 * calories 197 * Total Fat 4 g * Saturated Fat 2 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 75 mg * Sodium 49 mg * Potassium 54 mg * Total Carbohydrate 33 g * Dietary Fiber 1 g * Sugars 27 g * Protein 6 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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