Berry Bread Pudding

Breakfast, brunch or dessert? You decide. Whichever way, serve with a dollop of plain or vanilla yogurt, if desired. The mixture can be made the night before and while the oven is preheating, slice and add fresh Ontario strawberries.

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Standing Time: 2 hours to overnight

Preparation Time:

Cooking Time:

Serves: 6

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  • 4 day-old or stale croissants
  • 4 Ontario Eggs
  • 1-1/2 cups (375 mL) Ontario Milk
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) Ontario Strawberries
  • 1/4 cup (50 mL) packed brown sugar


Cut croissants into 1-1/2 inch (4 cm) pieces. In bowl, whisk together eggs, milk, sugar and vanilla. Add croissant pieces; mix well and press under milk mixture. Cover and refrigerate for 2 hours or overnight.

Butter or spray 8-inch (20 cm) square baking dish. Slice strawberries and gently stir into bread mixture. Spoon into dish. Sprinkle evenly with brown sugar. Bake in 375°F (190°C) oven until puffed and bubbly, about 30 minutes. Let stand for about 10 minutes before serving warm.

Nutritional information

  • PROTEIN: 11 grams
  • FAT: 15 grams
  • CARBOHYDRATE: 38 grams
  • CALORIES: 332