Mixed Berry Bread Pudding

A fabulous recipe for mixed berry bread pudding baked in ramekins.

It's a lighter dessert made with whole grain bread, nuts and a bunch of berries.

The custard it bakes in is made with low-fat milk, vanilla and eggs.

It's so yummy you won't even realize it's "light"!

How to make mixed berry bread pudding

Featured Ingredients

• Whole grain bread: It gives bread pudding a wholesome, hearty texture and a boost of fiber, vitamins and minerals.
• Mixed berries: Any kind you like! I use a mix of strawberries, raspberries, blackberries and blueberries.
  • You can use frozen or fresh.
• Eggs: The eggs give bread pudding it's custardy texture and hold everything together.
• Sugar: Bread pudding needs some sugar, for sure, but I don't overdo it.
  • Just 5 tablespoons for the entire recipe is more than enough.
• Milk: Also necessary to make a nice texture for the bread pudding.
• Vanilla extract and cinnamon: Flavor, flavor, flavor!
• Walnuts or pecans: Either will work.
  • The nuts give, well, nutty flavor as well as provide texture to spongy bread pudding.
• Maple syrup: For drizzling, right before serving!

Step-by-Step Instructions

1. Preheat the oven to 375 degrees. Coat 8 souffle cups or ramekins with cooking spray. Set aside.
2. In a large bowl, mix together the bread cubes and berries.
3. In a separate mixing bowl, whisk together the eggs, sugar, milk, vanilla extract and cinnamon until well combined.
4. Distribute the bread and berry mixture into each souffle cup or ramekin. Pour egg mixture into each.
5. Top with walnuts or pecans.
6. Bake 20-25 miuntes or until bread pudding is set.
7. Drizzle each with maple syrup and serve immediately.

Recipe Substitutions and Alterations

• For the bread: If you're not into whole grain bread pudding, try brioche or country white bread.
• For the berries: Try this recipe with apples, pears, sweet cherries, peaches or mango (frozen or fresh).
• For the sugar: Try with maple syrup, honey or brown sugar.
  • For an even lower sugar version, use a sugar substitute like Swerve.
• For the milk: Any milk will work (cow's, soy, coconut, rice, almond, oat, etc.).
• For the nuts: Try with sliced almonds.
• For a nuttier flavor: Add a splash of almond extract to the custard.

Nutrition Considerations

• To make this gluten free: Use gluten free bread.
  • Be sure all other ingredients are gluten free.
• To make this dairy free: Use dairy free milk, such as soy, coconut, rice, almond or oat.
  • Unflavored or vanilla flavored will work.
• To make this vegan: Use plant-based milk, such as soy, coconut, rice, almond or oat.
  • Use an egg substitute, such as Bob's Red Mill Egg Replacer or flax 'eggs'.
• To make this nut free: Skip the walnuts or pecans.
  • Be sure all other ingredients (like the bread) are nut free.

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Mixed Berry Bread Pudding

Print Recipe

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4 from 2 reviews

Mini bread puddings stuffed with mixed berries, nuts, maple syrup and cinnamon.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 20-25 mins
• Total Time: 30-40 mins
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups cubed whole grain bread
• 2 cups mixed berries
• 4 large eggs
• 5 tablespoons granulated sugar
• ½ cup milk of choice
• ½ tablespoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts or pecans
• 2 tablespoons maple syrup

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Instructions

1. Preheat the oven to 375 degrees. Coat 8 souffle cups or ramekins with cooking spray. Set aside.
2. In a large bowl, mix together the bread cubes and berries. In a separate mixing bowl, whisk together the eggs, sugar, milk, vanilla extract and cinnamon until well combined.
3. Distribute the bread and berry mixture into each souffle cup or ramekin. Pour egg mixture into each. Top with walnuts or pecans. Bake 20-25 miuntes or until bread pudding is set.
4. Drizzle each with maple syrup and serve immediately.

Notes

Cooking Tip: Use frozen berries so you can enjoy berry bread pudding year-round.

Variation Tip: Use diced apples instead of berries.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 243
• Sugar: 18g
• Sodium: 182mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 93mg