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Dessert

Mixed Berry Bread Pudding

A moist bread pudding made with butter, milk, sugar, eggs, vanilla, nutmeg, mixed berries, and bread, cooked in a pressure cooker.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Mixed Berry Bread Pudding

Time15 minutes

Ingredients

Directions

Prepare

  1. Butter an 8‑inch round baking pan.

  2. Combine butter, half‑and‑half, sugar, eggs, vanilla, and nutmeg in a bowl; beat until smooth.

  3. Stir in frozen mixed berries.

  4. Place bread cubes in a large bowl.

  5. Pour fruit mixture over bread cubes.

  6. Toss until bread is well moistened.

  7. Spoon mixture into prepared pan.

  8. Cover pan securely with foil.

Pressure cook

  1. Cut a piece of foil 2 ft by 1 ft, double it, and tie lengthwise to create a strip for moving the pan into and out of the pressure cooker.

  2. In a 5‑quart or larger pressure cooker, add 1 ½ cups water and insert a trivet.

  3. Lower the pan onto the trivet with the prepared foil harness.

  4. Close the lid and bring pressure to the second red ring over high heat.

  5. Adjust heat to stabilize at the second red ring.

  6. Cook 15 minutes.

  7. Remove from heat and allow to release pressure naturally (natural release method).

  8. Remove the lid and lift the pan from the cooker.

Cool and serve

  1. Place on a wire rack to cool before serving or serve warm if preferred.

Nutrition, whole recipe (rough)

908Calories
28 gProtein
32 gFat
122 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Vanilla + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together2,781 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard, binding the soaked bread and berries into a sliceable pudding.
Bread
Provides the structure that soaks up the custard and holds the pudding together.
Half and half
Adds moisture and richness, helping the custard stay tender when set.
Sugar
Adds sweetness and helps the berries and custard taste balanced.
Butter
Adds fat for richness and a tender crumb.
Frozen mixed berries
Add fruit flavour, colour and moisture throughout the pudding.

The step that matters

Bring pressure to the second red ring and hold it steady. Holding steady pressure keeps the cooker at a consistent heat so the custard sets gently. Too much heat can make the eggs curdle and the pudding grainy or watery.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, milk, sugar, egg, vanilla, bread):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Clovefits less well
  4. Peppermintfits less well

Fit is the average pairing score against butter, milk, sugar, egg, vanilla, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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