Red, White, and Blue Bread Pudding is the best patriotic bread pudding you'll ever see...or taste.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Red, White, and Blue Bread Pudding is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Italian bread, cut into cubes
- fresh rhubarb stalks, trimmed and chopped, discard leaves.
- fresh strawberries, hulled and halved or quartered
- fresh blueberries
- white chocolate chips
- granulated sugar
- pure vanilla extract
- kosher salt
The kitchen tools and equipment needed:
- cutting board
- serrated knife
- paring knife
- mixing bowls
- medium saucepan
- measuring cups and spoons
- 9 x 13 Baking Dish
- baking spray (optional for the dish)
- plastic wrap or aluminum foil (for storing in the fridge)
Why this recipe works:
It's relatively easy to make, requires minimal kitchen skills, and it will earn you rave reviews from your family and friends.
Fresh strawberries, blueberries, rhubarb, and white chocolate are combined with bread cubes and then bathed in a rich, creamy custard sauce before baking.
When to serve red, white, and blue bread pudding?
Creamy, sweet, and utterly delicious. This berry good bread pudding makes a glorious breakfast, brunch, or a delicious dessert!
Or, if you're hosting (or attending), a Memorial Day or 4th of July celebration this year then you definitely want to add this patriotic bread pudding with strawberries, rhubarb, and blueberries to the menu.
The effort required to make this recipe is pretty minimal. As long as you can use a serrated knife to cut the bread into cubes, and can bring milk and butter to a low simmer on the stovetop, you'll be successful in making this recipe.
What could be better?
Can this recipe be made in advance?
Make the bread pudding up until the point of baking, and then store in the refrigerator (covered) for a few hours, or overnight is best.
To bake, bring the bread pudding to room temperature for at least 45 minutes before baking and then continue baking as instructed.
Can this patriotic bread pudding be frozen?
Bake it as per the instructions and then allow it to cool completely.
Wrap well and store in the freezer for up to 2 months.
To bake from frozen, cover and bake at 350-degrees for 45 minutes.
Uncover and continue baking for an additional 15-20 minutes or until the bread pudding is heated through.
What if I don't like rhubarb? Do I have to use it?
Nope. Not at all.
Leave the rhubarb out completely, or substitute raspberries (or additional strawberries) for the same red white, and blue effect.
The step-by-step photo instructions for making patriotic bread pudding:
- Butter or spray a 9" x 13" baking dish.
- In a medium saucepan bring milk, sugar, butter, and vanilla extract to a low simmer.
- Remove the pan from the heat and set it aside while you cube a loaf of Italian bread into 2" cubes.
- Place the bread cubes in a large bowl.
- Trim and chop the rhubarb into approximate ½" pieces (this doesn't need to be exact).
- Place the chopped rhubarb (reserving ½ cup for later) into the bowl with the bread. Discard the leaves, if any.
- Trim and chop the strawberries into the same approximate size as the rhubarb, and add them, along with the blueberries (reserving a ½ cup of each for later) into the bowl with the bread cubes.
- Add the white chocolate chips (reserving ½ cup for later) to the bread bowl and toss to combine all the ingredients.
- Pour the bread and fruit mixture evenly into the prepared baking dish and set aside while you prepare the custard.
- In a small bowl, whisk the eggs.
- Add 1 cup of the milk mixture that was set aside, into the egg bowl and whisk to combine.
- Add the egg and milk mixture from the small bowl into the saucepan with the remaining warm milk mixture.
- Whisk to combine.
- Pour all the custard evenly over top of the bread cubes and fruit in the baking dish, pressing the bread cubes into the custard mixture making sure it's evenly coated.
- Bake the bread pudding in a preheated 350-degree oven for 45 minutes.
- Remove the bread pudding from the oven and evenly sprinkle the remaining fruit and white chocolate chips evenly over top.
- Sprinkle the entire top with 1 tablespoon of granulated sugar.
- Return the baking dish back into the oven and continue baking until the custard is set in the middle and the bread pudding is puffed and golden.
- Allow to cool for approximately 30 minutes and serve warm.
Additional red, white, and blue recipes you'll also enjoy:
*American Flag Heart Decorated Sugar Cookies (shown below and in the featured video)
While these adorable red, white, and blue sugar cookies do take a little extra time to prepare, American Flag Heart Decorated Sugar Cookies are definitely worth the effort! They’re sure to be a hit at your next patriotic party or event.
*Patriotic Cinnamon Sugar Dessert Nachos (not shown)
Red, White, & Blue Dessert Nachos are a patriotic sweet treat your family and friends will rave about. Homemade cinnamon sugar tortilla chips are generously topped with red and blue seasonal berries, a white chocolate drizzle, and sweetened coconut.
*Red, White, and Blue Chocolate Covered Bananas (shown below)
Want something cold and creamy? Something that’s healthy and yet slightly decadent, too? These White Chocolate Covered Frozen Bananas are just the thing you’re craving!
When you’re feeling patriotic and you want your table to reflect your spirit, this Red, White, and Blue Recipe Roundup will come in handy.
*Red, White, and Blue Bread Pudding (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy and delicious berry bread pudding.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Red, White, and Blue Bread Pudding
- 5 cups Italian bread cut into 2" cubes
- 2 cups fresh rhubarb stalks trimmed and diced into 1" pieces, reserve ½ cup and set aside
- 1½ cups sliced strawberries reserve ½ cup and set aside
- 1½ cups fresh blueberries reserve ½ cup and set aside
- 8 ounces white chocolate chips reserve ½ cup and set aside
- 3 cups milk
- ½ cup granulated sugar plus 1 tablespoon, set aside
- 4 tablespoons butter plus additional to butter the baking dish
- 2 teaspoons pure vanilla extract
- 3 eggs beaten
- pinch salt
Tools and equipment
- Preheat oven to 350-degrees.
- Liberally butter or spray the baking dish with baking spray, and set aside.
- Cube the Italian bread and place in a large bowl.
- Bring the milk, sugar, butter and vanilla to a low simmer in a medium size saucepan. Remove from heat and cool slightly.
- Trim and cut the rhubarb and strawberries and add to the bowl with the bread cubes.
- Add the blueberries and white chocolate chips to the bowl with the bread and rhubarb.
- Toss to the ingredients in the large bowl to combine.
- Turn the bread and fruit mixture out in an even layer in the buttered baking dish.
- In a medium bowl whisk 3 eggs and a pinch of salt.
- Slowly add about 1 cup of the warmed milk and butter mixture into the blended eggs. Stir to combine.
- Pour the egg and milk mixture into the larger bowl with the remaining milk and butter mixture and stir well to combine.
- Pour the milk and egg mixture (custard) evenly over the bread, fruit and chocolate mixture.
- Press the bread into the custard to it's evenly covered.
- Bake the bread pudding for 45 minutes in a preheated oven.
- Remove from the oven and top the bread pudding evenly with the reserved ½ cup rhubarb, strawberries, blueberries and 1 tablespoon granulated sugar.
- Return the bread pudding back into the oven and continue baking until the center of the bread pudding is set and it's puffed and golden.
- Remove from the oven and serve warm (preferred) with vanilla ice cream, if desired (not shown).
Wait! Before you go...
Since the window for fresh strawberries, blueberries and rhubarb only last for a short while, I have a few other recipes that call for these superheroes of the produce department that I think you'll also enjoy.
Additional recipes for fresh berries and rhubarb:
I sincerely hope you've enjoyed today's recipe for patriotic bread pudding as much as I've enjoyed bringing it to you!