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Mediterranean Berry Bread Pudding recipe in a white baking dish.

Berry Bread Pudding

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 8
Course: Breakfast
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 6 cups Stale Sourdough Bread cubed
  • 2 cups Mixed Berries Blueberries, Raspberries, Strawberries
  • 4 Large Eggs
  • 2 cups Unsweetened Almond Milk or low-fat dairy
  • 1/4 cup Honey
  • 2 tbsp Extra Virgin Olive Oil Light flavor
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Sea Salt

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Bread: Place cubed bread in a large mixing bowl.
  3. Custard: In a separate bowl, whisk eggs, milk, honey, olive oil, vanilla, cinnamon, and salt.
  4. Combine: Fold 1.5 cups of berries into the bread. Pour the custard over the bread and toss gently to coat.
  5. Soak: Let sit for 15 minutes (or overnight in the fridge) to allow absorption.
  6. Bake: Transfer to the baking dish. Top with the remaining 0.5 cups of berries. Bake for 45–50 minutes until the top is golden and the custard is set.
  7. Serve: Let cool for 10 minutes. Serve warm with Greek yogurt or a drizzle of honey.

Notes

  • Bread Texture: Ensure your bread is "bone dry." If it’s fresh, cube it and bake at 300°F (150°C) for 15 minutes until it feels like a soft crouton. This prevents a soggy center.
  • The Soak: For the best custard texture, let the bread soak for at least 30 minutes. If soaking overnight, add an extra 1/4 cup of milk as the bread will absorb more liquid in the fridge.
  • Berry Tip: If using frozen berries, do not thaw them first. Toss them in a teaspoon of flour before adding to the mix to prevent the color from "bleeding" and turning the pudding gray.
  • Sweetness Level: This recipe is "Mediterranean sweet" (subtle). If you prefer a traditional dessert-style sweetness, increase the honey to 1/3 cup or add a sprinkle of coconut sugar on top before baking.
  • Doneness Test: The pudding is done when the center slightly jiggles like gelatin but doesn't liquidize when pressed.