Blueberry Bread Pudding
A take on traditional bread pudding with the addition of fresh or frozen blueberries. A custardy soft center underneath a slightly crispy crust. A perfect recipe for using up leftover bread.
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
This is a family favorite. You can substitute any berries you have on hand in this recipe. Cut larger berries into pieces the slze of blueberries for consistent baking.