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5
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8
votes
Red, White, and Blue Bread Pudding
This is the best Red, White, and Blue Bread Pudding! It's creamy and sweet with fresh strawberries, rhubarb, blueberries and creamy white chocolate.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Breakfast and Brunch, Dessert
Cuisine:
American
Servings:
10
cups
Calories:
329
kcal
Author:
Renee Goerger
Ingredients
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
Instructions
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).
Notes
Feel free to substitute the rhubarb, or leave it out entirely, if you're not a fan.
Nutrition
Serving:
1
cup
|
Calories:
329
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
72
mg
|
Sodium:
173
mg
|
Potassium:
333
mg
|
Fiber:
2
g
|
Sugar:
26
g
|
Vitamin A:
325
IU
|
Vitamin C:
17.1
mg
|
Calcium:
167
mg
|
Iron:
0.8
mg