Bread Pudding with Berries in Mason Jars

Mason Jar Bread Pudding with Berries

A well-made bread pudding tastes great no matter how it is served. I love serving this dessert in mason jars because they make the bread pudding more attractive and give it a modern touch.

I visited New Orleans a few years ago. At K-Paul’s Louisiana Kitchen, they served their bread pudding in the traditional diner white soup bowl. It was simple in presentation, but the flavors and textures were elegant. I was in heaven! It was the best bread pudding I had ever eaten.

You and I will try our best to make our bread pudding come as close as possible to K-Paul’s.

Prep Time - 15 Minutes

Cook Time - 50 Minutes

Serves 6

  • 3 ½ cups cubed stale French bread, with crust

  • 3 ½ tablespoons butter, divided

  • 2 eggs, at room temperature

  • ¾ cup sugar

  • 1 teaspoon vanilla extract

  • 1 ½ cups whole milk

  • ¾ teaspoon lemon juice (optional)

  • ½ teaspoon lemon zest (optional)

  • 1 cup blueberries, divided


Omnipan – Small and Medium

  1. Cube the stale French bread into 1-inch cubes. Leave the crust intact.

  2. Add the butter to the small Ominipan, set it in the microwave, and heat it for 30 seconds, or until the butter is melted. If more time is needed, heat it for 15 seconds at a time. Set aside until slightly cooled.

  3. In a large bowl, beat the eggs until frothy. If using an electric mixer, beat for 2 ½ minutes. If beating with a whisk, beat for 5 minutes. Add the sugar, vanilla extract, and milk to the eggs. Add the lemon juice and lemon zest (if using). Mix well until combined.

  4. Slowly add the melted butter to the eggs while beating continuously. Reserve ½ tablespoon of melted butter for brushing the large Omnipan.

  5. Brush the large Omnipan with the melted butter. Put the cubed bread and ½ cup of blueberries in the large Omnipan and pour the egg custard over it. Set aside for 30 minutes at room temperature, or until the bread has absorbed the liquids.

  6. Preheat the oven to 300 °F or 149 °C.

  7. Set the large Omnipan without the lid in the preheated oven. Bake for 35 minutes. Increase the oven temperature to 400 °F or 204 °C. Bake for 10 to 15 minutes more, or until a toothpick inserted in the pudding center comes out clean and the top has lightly browned.

  8. Remove from the oven and let it rest for 10 minutes. Scoop the pudding into 8 oz mason jars and garnish with the remaining blueberries.

Serving Suggestions

Replace the blueberries with raspberries or sliced strawberries.

You can serve this pudding with an Agave Cream Sauce. Mix ½ cup heavy cream with 2 teaspoons Agave syrup and pour it over the warm bread pudding. Scoop into the mason jars.

Serve the warm pudding with a scoop of vanilla ice cream and a sprig of mint on top.

  • Using eggs at room temperature helps to incorporate the butter better.

  • If you want a more traditional flavor, skip the lemon juice, lemon zest, and blueberries and replace them with ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ cup raisins.

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