Blueberry Bread Pudding
Indulge in the comforting decadence of Blueberry Bread Pudding, a timeless dessert that's perfect for any occasion. Made with rich, day-old brioche or challah bread, this recipe transforms simple pantry staples into a luscious treat bursting with the natural sweetness of fresh blueberries. A velvety custard mixture of whole milk, heavy cream, eggs, and a hint of cinnamon and vanilla ensures every bite is irresistibly creamy and flavorful. Baked to golden perfection, this dessert offers a delightful contrast between a soft, custard-soaked interior and a lightly crisped top. Ready in just over an hour, this easy-to-follow recipe is ideal for brunch gatherings, holiday feasts, or cozy nights in. Serve it warm with a generous dusting of powdered sugar or your favorite drizzle for a show-stopping finish. Searching for a dessert that’s classic yet versatile? This blueberry bread pudding ticks all the boxes!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah)
- 2 cups fresh blueberries
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter (for greasing)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter.
Slice or tear the day-old bread into 1-inch pieces and place them in a large mixing bowl.
Add the fresh blueberries to the bowl with the bread and gently toss to distribute them evenly.
In another mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, and salt until smooth and well combined.
Pour the custard mixture over the bread and blueberries, ensuring all the bread pieces are soaked. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Transfer the bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let the bread pudding cool for at least 10 minutes before serving.
Optionally, dust powdered sugar over the top before serving for an added touch of sweetness.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 45.6 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
