Bread and Berry Pudding
This Bread and Berry Pudding is not only the perfect way to use leftover slices of bread, but it is also an easy and quick dessert to whip up. There is vanilla custard on the inside, berries in between, and a golden crunchy top. It is irresistable and delicious and the only question is whether you serve it with maple syrup, ice cream, or both.
Can I make this ahead of time?
Yes, you can! Prepare everything, including the custard mixture. However, do not pour the mixture over the bread as it will absorb it and may become dry over time. Simply prepare steps 1-3 and then follow steps 4 onwards once your guests arrive.
Can I use frozen berries?
Yes, you can! You’ll find most of the ingredients are in your pantry and fridge so substituting is easy.
Can I serve it in the summer?
Yes, you can! Serve it at room temperature and add a scoop of ice cream. Everyone will love it.
What if the bread is not all soaked and sitting in the custard mixture?
Remember when pouring it over the bread, make sure all the bread corners are coated in the milk mixture which helps keep it moist. If you have used a tray that is bigger then add an extra half cup of milk.
Follow these easy steps
Step 1: Prepare the bread by cutting on the diagonal and arranging in a fan pattern. Combine the custard ingredients.
Step 2: assemble and ready to bake: