Blueberry Bread Pudding
This easy blueberry bread pudding is the perfect way to use up that leftover or slightly stale bread you have sitting on your counter! You can use whatever bread you have on hand, it really doesn’t matter. Even bread like croissants make perfect bread puddings. Bread along with a creamy and sweet custard come together to make this traditional pudding. Add some fresh fruit, in this case blueberries (fresh or frozen will work) and bake to perfection. You can serve it plain or with a topping such as whipped cream or even a nice caramel sauce or lemon curd. However you decide to serve it, it will be delicious.
This bread pudding is one that my family loves. Even the one who isn’t a fan of blueberries will eat it in this bread pudding. The bread is baked into a soft pillowy center with a slightly crispy top for some much needed texture. Then top it as you like, a sprinkle of icing sugar, a dollop of whipped cream or custard, a scoop of ice cream…the possibilities are endless. You could even make a berry compote to add to it when you serve, although it really isn’t necessary with so many berries already baked into it.
Blueberry bread pudding is the perfect way to bring summer in during those long winter months. Each bit will have you thinking of summer. And if it’s summer already, then fresh berries are right around the corner.
Why make this Blueberry Bread Pudding?
First of all, why not. It’s the perfect way to use up leftover breads and to top it off it’s easy to make and delicious to eat. There is really nothing more satisfying than enjoying a fresh and slightly indulgent dessert-ish dish for breakfast or brunch. Everyone will love it. This quick and easy recipe comes together in about 10 minutes, let the bread mixture soak while the oven preheats then bake to perfection. Top it off with your favorite topping and enjoy! It really is that simple.
No Blueberries? No Problem!
This bread pudding can easily be made with any fresh or frozen berry you happen to have on hand or an abundance of. To keep the baking time consisten I recommend cutting the larger berries to about the size of a blueberry then follow the recipe as written below.
Blueberry Bread Pudding
Equipment
- 1 large casserole dish
Ingredients
- 8 cups cubed day old bread *or mixture of breads (buns, bread, croissants)
- 8 lg Eggs
- ⅓ cup granulated sugar
- 1 cup heavy cream
- 1 cup milk (full fat 3.25% is best)
- 1 tsp ground cinnamon (optional) adds a great flavor especially with blueberries
- 1 tsp vanilla extract
- pinch salt
- 1½ cups fresh or frozen blueberries *if using frozen, keep them frozen until you add them in to prevent bleeding.
- zest of 1 lemon (optional)
Optional Topping
- 1 Tbsp light brown sugar
- 4 Tbsp butter
Instructions
- Butter the casserole dish generously
- Cube or tear the bread into bitesized pieces then place half of the cubes into the buttered dish, followed by half of the blueberries. Repeat with the remaining bread then blueberries, set aside while you make the custard.
- In a medium mixing bowl combine, the eggs, cream, milk, sugar, vanilla, cinnamon, lemon zest (if using) and salt. Pour over the bread mixture.
- Push the bread down into the custard liquid gently to submerge the bread, cover and let soak for 45 minutes.
- While the bread is soaking, preheat oven to 350℉
- After 45 minutes, remove the plastic wrap and if using the topping, sprinkle the brown sugar over the top evenly then dot with the butter.
- Place in oven to bake for 50 minutes until done.
Notes
