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AAA Traveler Worldwise | Foodie Finds
Port to Table Recipe: Wild Berry Bread & Butter Pudding with Berry Compote


Holland America Line’s bread pudding is a guest favorite on board, and there’s no better way to celebrate National Bread Pudding Day than by sharing our recipe! This makes a perfect dish any time of year, but if you live in a chillier part of the world right now, just imagine cozying up under a blanket by the fire enjoying a warm bowl of our bread pudding. Serves 12


  • 4 cups heavy cream
  • 2 tablespoons melted butter for custard
  • 1⁄2 cup granulated sugar
  • 1⁄2 vanilla bean or 1 teaspoon vanilla extract
  • 4 whole eggs
  • 8 ounces brioche, croissants or white bread, cubed
  • 1 cup blue berries or 1⁄2 cup raisins or cranberries
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon nutmeg (optional)


  • Butter for the mold or pan
  • Silicone cupcake baking mold or ramekins 9×13 inch glass baking dish


  • Cube bread in 1⁄2 inch cubes
  • Butter silicone mold, ramekin or 9×13 pan
  • Place on a baking sheet
  • Mix bread with blueberries
  • Fill each individuals mold or pan
  • Whisk eggs together and add cream, butter, sugar and vanilla bean
  • Add spices
  • Fill each mold with cream mixture (You will have some left over)
  • Allow bread to sit for an hour
  • Fill each mold with remaining cream mixture
  • Bake in a 325 degree oven for 45 minutes until set

Serve with berry compote or crème Anglaise


  • 2 ounces marionberries
  • 2 ounces blueberries
  • 2 ounces raspberries
  • 2 ounces wild strawberries
  • 4 ounces sugar
  • lemon juice & zest 1/8 teaspoons salt

Wash berries and combine with sugar, lemon juice & lemon zest in a 4-quart sauce pan. Warm the berries over medium heat until bubbly. Remove from heat and cool. Store in an airtight container for up to two weeks.