Happy (early) Valentine’s Day everyone! Here’s a recipe that will help you start your day on a sweet note. This maple syrup infused bread pudding is filled with raspberries and almonds, and topped off with a decadent streusel topping. The bread pudding is hearty and satisfying, making it a fantastic breakfast dish. This is one of my go-to recipes for brunch because it’s easy to make and you can assemble it ahead of time. It’s a crowd pleaser every time! I hope you enjoy this sweet treat!
If you have a pastry cutter, this is the time to use it. I have to admit, the pastry cutter is one of my favorite kitchen gadgets (it kind of makes me feel like Wolverine). If you don’t have a pastry cutter, though, you can just use a fork or even your hands. The key is to cut the butter into small chunks so that it’s easier to blend into the dry ingredients.
This is what the crumb topping will look like when you’re done. If you don’t have a glass 13×9 inch baking dish, you can use a metal one. Just increase the temperature from 300 degrees Fahrenheit to 325 degrees Fahrenheit if you are using a metal pan.
The bread chunks don’t have to be perfect, just tear the bread into bite sized pieces. You can use whatever kind of berries and nuts your prefer in this recipe. I used raspberries, blackberries, and almond slices. There are lots of fun combinations…blueberry walnut, raspberry pecan…get creative!
If I plan to bake the bread pudding right away (instead of making it the day before and storing it in the fridge overnight), I like to let the bread soak up the batter for 15 minutes or so. If you’re in a rush, though, you can skip the 15 minute soak and just sprinkle the streusel on top and throw it in the oven. The bread pudding will still turn out beautifully 🙂
- 14 ounce loaf of honey wheat bread
- 6 eggs
- ½ cup sour cream
- 1 cup whole milk
- 1/3 cup maple syrup*
- 1/3 cup brown sugar
- ¼ cup granulated sugar
- 1 cup berries (raspberries, blackberries, blueberries, etc)
- ½ cup chopped walnuts, pecans, or slivered almonds
- *Make sure you use real maple syrup and not “maple flavored syrup.”
- 2/3 cup all purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- ¼ teaspoon salt
- 8 Tablespoons (1 stick) cold unsalted butter, cut into small pieces
- Preheat the oven to 300 degrees Fahrenheit (325 if using a metal baking dish). Grease a 13x9 inch glass baking dish with butter. Tear the bread into small chunks (approximately the size of 1-inch cubes, but it doesn’t have to be exact). Put the bread chunks into the prepared baking dish and toss in the berries and nuts.
- In a large bowl, whisk together the eggs and sour cream. Then whisk in the milk, maple syrup, brown sugar, and granulated sugar. If the sour cream doesn’t completely incorporate into the batter, it’s okay (you won’t see any lumps in the finished product). Pour the batter over the bread, berries, and nuts.
- In a medium bowl stir together all of the streusel ingredients, except for the butter. Using a pastry cutter or fork, cut in the butter. Keep working until crumbs form. Sprinkle the streusel crumb topping over the bread pudding. Bake the bread pudding for 60-70 minutes. The streusel topping will be golden brown and the bread pudding will be set. Serve warm with maple syrup and whipped cream. Enjoy!!!
- *You can assemble the bread pudding the day before you plan to bake it and leave it in the fridge overnight. Just store the streusel topping separately in a zip-top bag. Sprinkle the streusel over the bread pudding right before you bake it.
Why not make this treat for a sweet someone in your life on Valentine’s Day? Just serve it with fresh fruit and coffee on a tray and voilà. You have a spiffy meal for breakfast in bed. I know the recipient will feel very loved!