Bread Pudding with chocolate and berries is as decadent as it gets. Chunks of creamy custard-soaked Brioche Bread are speckled with fresh berries and chocolate chips.
This Brioche Bread Pudding Recipe is a holiday-worthy breakfast or dessert that is perfect for Christmas morning served with a mug of Hot Chocolate. P.S. You’ll love that it can be made ahead.
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Is Bread Pudding Breakfast or Dessert?
In terms of serving, there’s a bit of debate about whether or not bread pudding can be eaten for breakfast or if it’s solely a delicious dessert. I think it’s completely a personal decision and it’s a real treat for a holiday breakfast. It’s not much naughtier than French Toast. I’ve had a slice with a cup of coffee in the morning before, so no judgment here.
Why Brioche is Perfect for Bread Custard
Brioche has a slightly yeasty, buttery, and sweet flavor profile – making it perfect for bread custard. The texture of the bread absorbs the custard so well and looks beautiful. If you can’t get your hands on brioche, you could use challah or even day-old croissants.
Ingredients
- Brioche – You can use either homemade Brioche, or storebought. Dice it into equally-sized bread cubes for a consistent texture.
- Berries– We use blueberries and raspberries, but feel free to use any berry mixture that suits you best. Strawberries, blackberries, and lingonberries would all work great.
- Chocolate chips – use milk chocolate, semi-sweet, or even dark chocolate chips according to your sweet preference.
- Eggs – Use large eggs and whisk them until silky smooth to build the perfect custard texture.
- Vanilla Extract – Use 100% vanilla extract if you can. The blends tend to have an aftertaste.
- Sugar – granulated sugar works best to sweeten the custard.
- Heavy Whipping Cream – brings such a richness to the custard.
- Whole Milk – Whole milk is recommended for texture and richness.
How to Make Classic Bread Pudding
- Cube the Brioche – Slice the brioche into evenly-sized cubes (about 2-inches) and assemble them in an oven-safe baking dish
- Sprinkle the Berries evenly over the brioche.
- Make the Custard – In a medium bowl, whisk the heavy whipping cream, eggs, vanilla extract, sugar, and milk together until smooth.
- Assemble – Pour the custard on top of the brioche and allow it to soak for 30 minutes then sprinkle on the chocolate chips.
- Bake in the oven at 350°F for 35 minutes then enjoy.
Tips for the BEST Bread Pudding
- Use fresh berries versus frozen to avoid the bread pudding from turning out soggy. If you must use them, allow them to thaw completely and drain any excess liquid first.
- Opt for full-fat dairy for the custard as this will yield an irresistible texture.
- Play around with different seasonings to suit the season. Add a bit of lemon juice or lemon zest to the custard mixture during summer and spring or a dash of cinnamon in the fall and winter.
Common Questions
This is entirely up to your personal preference. Fresh bread will result in a smoother texture, while day-old bread will add a nice crunch. You can’t go wrong!
You can serve it as a breakfast casserole or as a dessert with a scoop of vanilla ice cream. If you’re a chocolate fanatic, finish the bread pudding with a drizzle of warm chocolate sauce.
Yes, freezing bread pudding is a great option. Just make sure you bake it from frozen versus thawing it to prevent it from turning soggy. Add the berries just before baking.
Make-Ahead
- Prep ahead – Dice the bread and whip up the custard a day in advance, cover and refrigerate. All you have to do is assemble the pudding day-of and pop it in the oven. Alternatively, bake the entire bread pudding in advance and simply reheat the individual servings!
- To reheat – Pop the bread pudding back in the oven covered with foil until warmed through.
- Use stale bread for a crispier pudding – If you prefer a crispier pudding, cube the bread and leave it out at room temperature overnight.
More Special Occasion Desserts
- Overnight Cinnamon Rolls (make-ahead option)
- Cranberry Bread with Orange Glaze
- Apple Pie Recipe
- Stuffed French Toast
- Classic Plum Crumble Recipe
Bread Pudding Recipe with Chocolate and Berries
Ingredients
- 12 oz brioche bread
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup chocolate chips
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 cup whipping cream
- 2 1/2 cup whole milk
Instructions
- Preheat the oven to 350˚F with a rack in the center of the oven. Cut the brioche slices into 2-inch cubes. Assemble them in a 13×9 baking dish.
- Sprinkle the berries between the brioche cubes.
- In a separate bowl, combine the heavy cream, eggs, vanilla extract, sugar, and milk. Whisk until combined.
- Pour the custard over the brioche and allow it to soak for 30 minutes.
- Sprinkle chocolate chips on top and bake at 350°F for 35 minutes.
Nutrition Per Serving
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Really tasty but turned out very wet for me as well. Only thing I did different was I prepped it the night before and let it sit covered in the fridge so I could throw it in the oven first thing in the morning.
Hi Mark! Yes, that was likely the culprit. If you want to make this ahead, see my notes above in the make ahead section for recommendations.
Is this just as good to eat the bread pudding cold?
Hi Gail! You can eat it both ways, we prefer it warm.
The bread pudding is too wet and the recipe needs more sugar.
Hi Esme, I haven’t had it turn out wet – did you change anything in the recipe? Also, we don’t love desserts that are overly sweet but you can add more sugar here to taste if you wish.