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+ servings
5 from 6 votes
Closeup photo of bread pudding in a casserole dish with strawberries, rhubarb, blueberries and white chocolate chips.
Red White and Blue Bread Pudding
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

This is the best Red White and Blue Bread Pudding! It's creamy and sweet with fresh strawberries, rhubarb, blueberries and creamy white chocolate.

Course: Breakfast and Brunch, Dessert
Cuisine: American
Keyword: bread pudding, red white and blue bread pudding
Servings: 10 cups
Calories: 329 kcal
Renee - Kudos Kitchen: Renée
  • 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
  • cups sliced strawberries reserve ½ cup and set aside
  • 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 plus 1 tablespoon granulated sugar, set aside the 1 tablespoon sugar
  • 4 tablespoons butter plus additional to butter the baking dish
  • 2 teaspoons pure vanilla extract
  • 3 eggs beaten
  • pinch salt
Tools and equipment
  • Cutting board and serrated knife to cube the Italian bread
  • "9 x 13" baking dish
  • Large bowl
  • paring knife to trim the rhubarb and strawberries
  • medium size saucepan
  • whisk
  • measuring cups
  • medium bowl
  1. Preheat oven to 350-degrees.

  2. Liberally butter the baking dish and set aside.
  3. Cube the Italian bread and place in a large bowl.
  4. Bring the milk, sugar, butter and vanilla to a low simmer in a medium size saucepan. Remove from heat and cool slightly.
  5. Trim and cut the rhubarb and strawberries and add to the bowl with the bread cubes.
  6. Add the blueberries and white chocolate chips to the bowl with the bread and rhubarb.
  7. Toss to the ingredients in the large bowl to combine.
  8. Turn the bread and fruit mixture out in an even layer in the buttered baking dish.
  9. In a medium bowl whisk 3 eggs and a pinch of salt.
  10. Add about 1 cup of the warmed milk and butter mixture into the blended eggs. Stir to combine.
  11. Pour the egg and milk mixture into the larger bowl with the remaining milk and butter mixture and stir well to combine.
  12. Pour the milk and egg mixture (custard) evenly over the bread, fruit and chocolate mixture.
  13. Press the bread into the custard to it's evenly covered.
  14. Bake the bread pudding for 45 minutes in a preheated oven.
  15. Remove from the oven and top the bread pudding evenly with the reserved ½ cup rhubarb, strawberries, blueberries and 1 tablespoon granulated sugar.
  16. 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.
  17. Remove from the oven and serve warm (preferred) with vanilla ice cream, if desired (not shown).
Recipe Notes

Feel free to substitute the rhubarb, or leave it out entirely, if you're not a fan.

Nutrition Facts
Red White and Blue Bread Pudding
Amount Per Serving (1 cup)
Calories 329 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 72mg24%
Sodium 173mg8%
Potassium 333mg10%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 26g29%
Protein 7g14%
Vitamin A 325IU7%
Vitamin C 17.1mg21%
Calcium 167mg17%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.