I have such a sweet affection for all things mixed berries. Today, I’m tossing my mixed berry affection in a rich and velvety bread pudding.
Beyond being easy to make, I love its versatility—it works for breakfast, brunch or dessert. To pull this dish together, I used my KitchenAid Stainless Steel Cookware set. It’s my latest wonder tool.
I collect kitchen equipment tools like crazy shoe people: obsessively. Having the right tools for the right job makes everything easier and better KitchenAid® Stainless Steel 10-Piece Set in Polished excels at this. It’s sturdy triply construction means no warping and no hot spots. Yay to that because there’s nothing worse than burnt or unevenly cooked dishes, especially bread pudding.
A few more things that really make this cookware standout:
- The etched markings on the saucepans are especially useful, since I can easily be distracted while cooking and forget how much liquid I just poured in.
- The glass tops, keeps my urge to constantly lift a lid to monitor the progress of whatever I’m cooking.
- The stainless finish is easy to clean so no heavy scrubbing required.
- The cookware can easily go from stovetop to the oven up to 500 degrees F.
But enough geek’n out over kitchen wizardry. Let’s get back to this bread pudding and how to really punch it up. First, skip the standard bread for croissants for an instant buttery flavor boost. Reduce the berries with some balsamic vinegar and add a little marsala to the custard to give it some added dimension.
Then layer it up like you can’t wait to eat or make it beautiful for friends and family to ooh and ahh before consuming. I went for the latter, because I like a little showmanship and I wanted to show off my new cookware. Can you blame me??
**This is a sponsored post in collaboration with KitchenAid®. All thoughts and opinions are my own.
Mixed Berry Croissant Bread Pudding
Ingredients:
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 cup orange juice
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon vanilla bean paste
- 3 cups of mixed berries, fresh or frozen
- 1 cups milk
- 1 cup heavy cream
- ¼ cup marsala
- 1 cup + 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 lb croissant, split horizontally
- 2 large eggs + 2 egg yolks
Directions:
In a small bowl, stir together cornstarch and water; set aside. In a medium saucepan, over medium high heat, combine orange juice, honey and balsamic vinegar. Stir and bring to a boil. Add fruit and cook until softened. Stir in vanilla paste. Stir in cornstarch slurry and continue to cook and stir over medium heat until mixture thickens. about 2 minutes. Set aside.
In a large skillet, over medium heat, bring the cream, milk, marsala, sugar and salt to a simmer. Remove from heat. Fold in 1/3 cup of berry mixture; set aside. In a medium bowl, whisk together the eggs, egg yolks and vanilla. Slowly whisk egg mixture into the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
Dip in croissant pieces into custard and line pan with dipped pieces. Cover with foil and bake for about 35-40minutes until center is just set. Remove pan from oven and sprinkle with remaining 2 tablespoon of sugar and return bread pudding to oven uncovered to bake for 20 minutes longer or until top is golden brown. Serve with remaining berry mixture.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
This looks so insanely good!! Love the photos, love the recipe and big fan of KitchenAid too!
No, I TOTALLY don’t blame you — this looks absolutely stunning Naomi!! Although everything you make looks gorgeous, so I’m not surprised. 😉 I’m a kitchen-tool-collector too, much more than clothes or shoes. I need extra shelves to hold everything I own, and I know these Kitchenaid pieces definitely belong on my Christmas wish list! I love all of their products that I’ve bought!
I have the exact same stainless KitchenAid cookware set and LOVE it! and I LOVE this mixed berry croissant bread pudding! Gorgeous!
I’m a big KItchenAid fan too Naomi! And I’m also a big fan of bread puddings!! I especially love making them around the holidays. They’re so easy to put together and always a hit! Love your version! I can’t wait to try!
Good cookware is so important, I see those cheap pans at Target and people in that aisle and I want to scream “NO!!!” like a lunatic food blogger 😉
Oh my goodness this is GORGEOUS! absolutely love the tablescape setup– I need one of those for myself!! <3
Love all of the berries in there!
Wow, mixed berries are perfect for this recipe!!
Too pretty to eat!
Wow! Bread pudding with croissants?? Sign me up!
Beautiful Naomi!!
This bread pudding is all kinds of gorgeous!
Croissants are my ULTIMATE weakness! I love that you’ve baked them in an irresistible marsala custard and fresh berries. DROOL!
What size pan?
This looks gorgeous and so very delicious! I want it for breakfast, brunch, AND dessert!
Kitchen Aid is amazing and the bread pudding is beautiful!
What a disappointment!
I excitedly bought all the ingredients needed for this, and now that I’ve begun, I realize that this is a sloppy-crafted recipe without even a baking temperature!
I don’t mind sponsored posts–I’m happy you can get paid!–but it seems like you focused too much on the SponCon, and not enough time on the recipe notes.
I expect better of you–I’ve loved many things I’ve made from your site.
Hi Naomi, what temperature should be used? I’ve purchased all of the ingredients and was planning to make this for an event tomorrow – so thanks for your quick response!
Hi Naomi, the recipe also calls for adding an unspecified amount of vanilla to the eggs and egg yolks. I’m making this recipe now (really no choice, as I’d already purchased the ingredients and must have it for an event) and am really having a hard time with the missing pieces of info. Please, please, please check in and make amendments. I’ve never made a recipe from Bakers Royale (was directed here from Kitchn) and am unlikely to revisit your site thanks to the issues with this recipe.
I have to agree with a couple of the last comments. This looks delicious BUT…. You have NOT listed a baking temp or the size of pan to use, both important pieces of info.
Please gives us the info we need to make this successfully.