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summer blackberry bread pudding cups
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Summer Blackberry Bread Pudding Cups with White Chocolate Limoncello Sauce

These Summer Blackberry Bread Pudding Cups combine buttery bread, juicy blackberries, and a rich vanilla custard for an easy dessert that's both comforting and elegant. Served with a silky White Chocolate Limoncello Sauce, these individual bread pudding cups are perfect for summer entertaining, brunches, and special occasions.
Course Dessert
Cuisine American
Keyword blackberry bread pudding, blackberry brunch recipe, bread pudding cups, easy blackberry dessert, fresh blackberry desserts, individual bread pudding desserts, Summer Blackberry Bread Pudding Cups, summer bread pudding recipe, white chocolate limoncello sauce
Prep Time 20 minutes
Cook Time 30 minutes
Soaking Time 15 minutes
Servings 12 cups
Calories 340kcal
Author angela@mealstreetkitchen

Equipment

  • Standard 12-cup muffin tin
  • Paper cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • rubber spatula
  • Small saucepan or microwave-safe measuring cup
  • Cooling Rack

Ingredients

For the Bread Pudding Cups

  • 7 cups cubed bread croissants, brioche, or challah work beautifully
  • 4 large eggs beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1½ cups fresh blackberries

For the White Chocolate Limoncello Sauce

  • 5 ounces good-quality white chocolate chips
  • ½ cup heavy cream
  • 2 teaspoons limoncello
  • ½ teaspoon fresh lemon juice

Optional Garnishes

  • Fresh blackberries
  • Lemon zest
  • Powdered sugar
  • Fresh mint leaves

Instructions

Prepare the Bread Pudding Cups

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Place bread cubes into a large mixing bowl.
  • In another bowl, whisk together eggs, milk, heavy cream, sugar, melted butter, vanilla, and pumpkin pie spice.
  • Pour the custard mixture over the bread cubes and gently toss to coat.
  • Let soak for 15 minutes.
  • Fold in the blackberries.
  • Divide mixture evenly among the prepared muffin cups, filling each about ⅔ full.
  • Bake for 25 to 30 minutes or until golden brown and the centers are set.
  • Cool completely.

Make the White Chocolate Limoncello Sauce

  • Place white chocolate chips in a heatproof bowl.
  • Heat heavy cream just until it begins to simmer.
  • Pour hot cream over chocolate chips.
  • Let sit for 1 minute, then whisk until smooth.
  • Stir in limoncello and lemon juice.
  • Allow sauce to cool slightly to thicken before drizzling over the cooled bread pudding cups.

Notes

  • Slightly stale bread works best.
  • Don't overmix after adding the blackberries.
  • Let the bread soak the full 15 minutes for maximum flavor.
  • Cool before adding the sauce to prevent it from running off.

Nutrition

Serving: 1Pudding cup | Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 180mg | Fiber: 2g | Sugar: 27g