Recipe courtesy of Michael Lomonaco

Triple Threat Berry Bread Pudding

  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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4 tablespoons butter

1 pint mixed assorted berries - blueberries, blackberries, strawberries, raspberries

4 cups dry country bread, crusts removed, cut 1/2 square

4 cups milk

6 whole eggs

3 egg yolks

1 1/2 cups plus 2 tablespoons sugar

1/2 cup Kirsch

1/4 teaspoon allspice

1 teaspoon vanilla extract

1/4 cup confectioners' sugar


  1. Preheat oven to 350 degrees F.
  2. Butter the inside of a 3 quart baking dish.
  3. Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish.
  4. Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish.
  5. Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool.
  6. When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.
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