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
- 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
- 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.