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White Chocolate Berry Bread Pudding

By sinfulsweets

Leftover bread? No problem with this quick recipe you can have a great flaky, tender filled dessert with a surprise filling and crunchy sweet topping. This humble dessert adds decadence and sophistication to any Holiday Brunch

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The Gourmandize Team

Leftover bread? No problem! With this quick recipe you can have a flaky, tender dessert with a surprise filling and crunchy sweet topping.

Rate this recipe 4.5/5 (51 Votes)


  • 1 tbsp. butter
  • room temp
  • 6 2-3 day old croissants
  • cut in half
  • 1/2 cup marshmallow filling or 1 cup mini marshmallows
  • 4 oz melted white chocolate
  • 1 orange zested
  • 1 can sweet condensed milk
  • 1 cup milk or 35% cream
  • 2 lg. eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup washed
  • hulled
  • sliced strawberries
  • 1/2 cup frozen Saskatoon berries (blueberries can be substituted)
  • Streusel Topping:
  • 1 tbsp. sugar + 1/2 tsp cinnamon + 1/2 cup chopped almonds


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

Brush butter in a 8"x 8" casserole dish. Set aside
Stir marshmallow filling and melted chocolate together
drizzle chocolate on one open side of a croissant and sandwich with mini marshmallows.
Continue filling each croissant until filling is finished.
Place croissants in casserole dish so they fit tightly.

Step 2

Sprinkle berries around, between and tuck some pieces inside the bread.

Blend cream, condensed milk, orange zest, eggs, and vanilla together. Pour over bread evenly.

Allow to soak for 2-3 hrs. covered and refrigerated.
This can be made up to 1 night ahead of time.

Step 3

Preheat oven to 350F

When ready to bake, sprinkle with streusel ingredients and bake covered with foil for 1/2 hr. then, uncover and continue baking in oven for another 20 - 25 min. until top is golden and bubbly.

Serve with extra cream or ice-cream!


Can be made 1 day ahead

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