Very Berry Christmas Bread Pudding Recipe

Dec 16, 2020

Very Berry Christmas Bread Pudding Margaritaville Beach Hotel

Count memories, not calories, this holiday season with Chef Eric's Christmas Berry Bread Pudding!

Very Berry Christmas Bread Pudding

By: Executive Chef Eric Troup


  • 22 oz day old French bread, diced
  • 24 oz milk
  • 8 oz sweetened condensed milk
  • 9 eggs
  • 1.5 tbsp vanilla extract
  • 2 cups brown sugar
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 6 oz dried cranberries
  • 6 oz fresh blueberries
  • 3 tbsp cold butter
  • 4 tbsp of granulated sugar
  • 5 oz white chocolate
  • 1 oz coconut oil
  • Powdered sugar (optional)


  • Preheat oven to 350°
  • Cut bread into 1-inch pieces.
  • Using stand mixer, emulsify all ingredients together in a large mixing bowl except bread, granulated sugar, cold butter, chocolate, coconut oil, cranberries, blueberries and powdered sugar. Mix until well incorporated.
  • Fold bread into the mixture until evenly saturated.
  • Fold cranberries and blueberries into bread mixture.
  • Coat the inside of a 9”x13” baking dish with 3” sides with cold butter then sprinkle liberally with granulated sugar.
  • Add mixture from the large mixing bowl into the 9”x13” pan and press down gently to create an even top.
  • Wrap the top with plastic wrap then foil
  • Cook for 30 minutes at 350°
  • Remove from oven. Check to see if mixture has set by gently jiggling pan. If the mixture is moving, place in oven for 5 more minutes until set.
  • Remove from oven and place on cooling rack.
  • In small plastic bowl add chocolate and coconut oil.
  • Place in microwave for 20 seconds.
  • Stir and repeat process until smooth. Finish by drizzling over the bread pudding.
  • Top with powdered sugar (optional).

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