Chocolate Berry Bread Pudding
The perfect sweet treat for a spring brunch or dessert, this chocolate berry bread pudding is filled with juicy bursts of blueberries and raspberries in every bite.
Yield: 10-12 servings
  • 1 loaf challah bread, torn into cubes
  • 12 oz blueberries
  • 12 oz frozen raspberries
  • 1 cup dark chocolate chips
  • 2 cups International Delight Vanilla Iced Coffee
  • 2 cups heavy cream
  • 4 large eggs
  • 1 cup brown sugar
  • ½ tbsp cinnamon
  1. Heat oven to 350F.
  2. In a large bowl, toss together the challah bread cubes, blueberries, raspberries, and dark chocolate chips so that they are well combined.
  3. In a medium bowl, whisk together the Iced Coffee, heavy cream, eggs, sugar, and cinnamon. Pour this custard over the bread mixture and toss until all of the bread is soaked in it.
  4. Pour the soaked bread cube mixture and any leftover liquid into a 9x13-inch baking pan. Bake for 50-60 minutes, or until set in the center. Serve warm or at room temperature
An Eats Well With Others Original
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at