Courtney’s Berries-n-Cream Bread Pudding

Would you be surprised if I told you for 99% of my life I actually didn’t like bread pudding? Maybe I should clarify a bit. When I say “didn’t like bread pudding” I don’t mean in a “take it or leave it kind of way.” I mean it in a “Stop. Don’t pick it up. Don’t taste it” kind of way. Growing up, while my mom was getting bowl of bread pudding at Old Country Buffet, I was blissfully enjoying some sort of chocolate something with vanilla ice cream. So how could a girl who all but hated bread pudding be sitting behind her computer right now, waiting on her second pan to come out the oven, while she writes a review on the dessert? Well, it all started a few months ago when I decided to finally pull the plug and try Mission BBQ. It was the last major eatery in this shopping center that I hadn’t tried yet. To top it off I knew my mom was starting to eat and travel heavily. After much deliberation, I decided to commit to being the tried and true glutton that I am and I ordered till my hungry heart was content. I had the brisket. And the pulled pork. And the sausage. And the mac and cheese. And the green beans. And a half and half (half iced tea, half lemonade). I realized that all this would not be complete without dessert. The girl told me their current dessert was bread pudding. Since in my head this trip was really for my mom anyways, and I knew she loved it, I decided to give it a go. It was at that moment that I finally saw the light.

Since then I’ve tried bread pudding from other places. Of course the workers always say it’s a popular dish. Sadly, I’ve been disappointed more often than not. So I’ve quickly learned that I’m picky about my bread pudding.

I found this recipe while scrolling through videos online. It was originally called a French Toast Bake but it’s really bread pudding. It’s an all- around great recipe. All you’ll need is a can of jumbo biscuits, strawberries, blueberries. Some vanilla, cinnamon, eggs, milk and cream cheese.

With your raw biscuit dough, chop each biscuit into about 6-8 pieces and set aside. Let you cream cheese soften and mix that with powdered sugar. In another bowl you’ll beat the eggs and add in your milk. Add egg/milk mixture to cream cheese/ powdered sugar. Mix in the biscuits and the fruit. I didn’t measure out how much fruit. I just added it in proportion to everything else Throw it in buttered pan (I used a glass pan) and bake in the oven.

The first time I made this, I was so excited! My mom was visiting. Jake wanted to help out. It was something new and fun to eat. I sat up like a kid on Christmas waiting for this dish to be done. You’ll have to imagine my dismay when I tried it hot (as a lot of people enjoy bread pudding) and I hated it! Absolutely HATED IT!!! But the next morning, after everyone else thought it was great. I tried it again room temperature. That was the key for me. I loved it! Couldn’t stay away and gobbled it up! I guess I’m still learning my about new found love for bread pudding.

What are my favorite things about this recipe? Well, what’s there not to love? I think it’s an all- around great recipe. It’s inexpensive, so you can make a lot on a small budget. It’s a beginner level recipe with a moderate prep time. I’m more inclined to say the prep time is pretty quick, I just move slowly.  To top it off, it’s kid friendly as well. Anyone with little chefs looking to get involved, I would recommend this in a heartbeat and it has fruit in it! It’s also so adaptable. You can really tailor it to your own taste.

Have fun making it and enjoy!

1 ½ packs of cream cheese

1 tsp vanilla

6 eggs

3 tbsp. powdered sugar

2 tsp cinnamon

¾ cup carnation milk

½ cup of International Delight Cold Stone Sweet Cream

1 pack of 8 jumbo honey biscuits



Maple syrup

Brown sugar

  1. Slice raw biscuits into small cubes.
  2. Slice strawberries. Set aside with blueberries
  3. Place the cream cheese in a bowl and mix in the powdered sugar. Beat smooth with a whisk
  4. In a separate bowl, add 6 eggs, cinnamon, and vanilla and beat
  5. Add in Carnation milk and International Delight creamer and beat well.
  6. Grease glass pan
  7. Add, biscuits, fruit, and mixture to pan
  8. Mix in Maple syrup
  9. Mix in brown sugar
  10. Bake low and slow


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