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“Dewberry Bread Pudding”

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 15 -20 servings


  • For the pudding:
  • 1 tablespoon butter
  • About 10 cups sweet bread/3.5 small loaves stale is okay!
  • 8 cups dewberries
  • 2.5 cups sugar
  • 2 cups milk
  • 1 cup cream
  • 7 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • For the sauce:
  • 8 cups dewberries
  • 2 cups sugar
  • 1/2 cup brandy


  • Preheat the oven to 350 degrees F. Grease a 13 x 9 baking dish with the butter.
  • Tear the bread by hand into large pieces and place layers into the baking dish, alternating with the berries so that they are evenly distributed.
  • In a large bowl, combine the milk, cream, sugar, eggs, salt and cinnamon and whisk together. Pour over the bread in the baking dish and evenly distribute. Press with a spatula all over the surface so that the bread soaks up the liquid evenly.
  • Place in the oven and cook for 75 minutes.
  • Meanwhile make the sauce by adding the berries and sugar into a large sauce pot over medium heat. Bring to a low simmer, stirring often until the berries break down to a jam consistency. Cook for about 1 1/2 hours and in the last 30 minutes add the brandy.
  • Serve a scoop of the bread pudding while still warm with the dewberry sauce drizzled on top. Add a scoop of your favorite ice cream as well if you please.