Berries ‘n Cream Bread Pudding | Whether you add this to your Easter Breakfast Buffet or you’re serving it to out of town guests this bread pudding is the best! Added dollops of cheesecake filling tricks you and your guests into thinking that everyone is eating cheesecake for breakfast! Your guests will think they’re at a B&B!
You have two options for this bread pudding. You can bake it in a 9×13-inch baking dish or dress it up a bit for a brunch and bake it right in little 4 ounce canning jars.
Berries ‘n Cream Bread Pudding
For the Bread Pudding
- 1 (one pound) loaf Challah bread
- 1 cup EACH blueberries, raspberries and chopped strawberries
- 1-1/4 cups half and half
- 1 cup milk
- 5 large eggs
- 2-1/2 teaspoons vanilla
- 1/2 teaspoon salt
For the Cheesecake Topping
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
For the Triple Berry Sauce
- 3/4 cup EACH blueberries, raspberries and chopped strawberries
- 1/2 cup granulated sugar
For the Bread Pudding:
- Preheat oven to 375°.
- Spray 18 (4 ounce) jars or a 9x13-inch baking dish with non stick cooking spray and set aside.
- Cube or pull apart bread into bite size pieces add to a large bowl and mix in berries; set aside.
- In a medium size bowl beat together the half and half, milk, eggs, vanilla and salt.
- Add to the bread and berries, mix together and add to the prepared jars and baking dish.
- Press down with spoon and spread bread pudding to make it even.
- Add dollops of cheesecake topping (recipe below) to the top of the bread pudding.
- Bake 30 minutes for jars and 35 minutes for baking dish.
- Serve HOT with a drizzle Triple Berry Sauce (recipe below).
For the Cheesecake Topping:
- Beat the cream cheese until smooth.
- Add the sugar and vanilla and continue beating until creamy.
- With a teaspoon add dollops of topping to the top of the bread pudding.
For the Triple Berry Sauce:
- Combine all the berries in a bowl, using your fingers smash the berries by squeezing each piece. Once berries are smashed place in a 1 quart sauce pan, bring to a boil and add the sugar. Cook on medium low heat and boil the berries 15 minutes until berries begin to thicken. Pour into bowl to cool.
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