Chocolate & mixed berry bread pudding

Chocolate & mixed berry bread pudding

Total Time
2 hr
15 min
45 min
Bread pudding is one of the most comforting of all desserts, and this fruit-packed version does not disappoint. One of the great things about bread pudding is that it gets made ahead, making it a great dessert for entertaining. Though you can refrigerate it for just an hour, it can also be left in the fridge overnight, leaving you time on the day of your party to focus on other dishes. All you need to do is remember to pop it in the oven just before you sit down for dinner.


Cooking spray

4 spray(s)


2 medium, very ripe, mashed (about 1 cup)


3 large egg(s)

Packed brown sugar

¼ cup(s), dark variety

Vanilla extract

1 tsp

Ground cinnamon

½ tsp

Table salt

1 pinch(es)

French bread

5 oz, day-old, cut into 1-inch cubes (about 4 cups)

1% low fat milk

1 cup(s)

Semisweet chocolate

1½ oz, finely chopped, (about 4 1/2 tbsp), divided

Frozen unsweetened mixed berries

1½ cup(s), thawed, with juices

Mixed berries

1 cup(s), for garnish

Fresh mint leaves

1 Tbsp, for garnish


  1. Coat 8-inch square baking dish with nonstick spray. In medium bowl, mash bananas. Add eggs, sugar, vanilla, cinnamon, and salt and whisk until smooth. Mix in bread, milk, and 2 tbsp chocolate. Transfer to prepared dish and spread into even layer. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 350°F. Gently fold berries with juices into baking dish. Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven and sprinkle evenly with remaining chocolate. Return to oven. Bake until chocolate melts, about 5 minutes more. Let bread pudding stand for 5 minutes. Garnish with fresh berries and mint before serving.
  3. Serving size: 1/8 of pudding