Blueberry Bread Pudding with Custard Sauce
Indulge in the ultimate comfort dessert with this Blueberry Bread Pudding with Custard Sauce—a decadent fusion of rich flavors and textures. Made with cubes of brioche or challah, this pudding is layered with bursts of fresh or frozen blueberries, then soaked in a velvety custard mixture infused with vanilla and cinnamon. The golden-baked top hides a luscious interior that’s irresistibly soft and creamy, making every bite pure bliss. To elevate the experience, it’s served with a silky homemade vanilla custard sauce that’s as luxurious as it is easy to prepare. Perfect for brunches, holiday gatherings, or anytime you crave a show-stopping dessert, this recipe combines classic ingredients with simple techniques to deliver a sweet treat that’s crowd-pleasing and unforgettable.
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (brioche or challah preferred)
- 1.5 cups blueberries (fresh or frozen)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing baking dish)
- 1.5 cups whole milk (for custard sauce)
- 0.5 cup heavy cream (for custard sauce)
- 0.5 cup granulated sugar (for custard sauce)
- 4 egg yolks (for custard sauce)
- 1 teaspoon vanilla extract (for custard sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with the unsalted butter.
Spread the cubed bread evenly in the greased baking dish. Sprinkle the blueberries over the top, distributing them evenly.
In a large mixing bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until completely combined.
Pour the milk mixture evenly over the bread and blueberries in the baking dish. Press the bread cubes gently to ensure they soak up the liquid.
Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard mixture.
Bake the bread pudding in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
While the bread pudding is baking, prepare the custard sauce by heating the milk, heavy cream, and sugar in a medium saucepan over medium heat. Stir occasionally to dissolve the sugar.
In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them and prevent curdling.
Gradually pour the tempered yolks back into the saucepan, whisking constantly. Cook the mixture on low heat, stirring often, until it thickens enough to coat the back of a spoon. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard sauce through a sieve if desired for an extra-smooth texture.
Serve the warm bread pudding with the custard sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
8485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.9 g | 438% | |
| Saturated Fat | 182.5 g | 912% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2690 mg | 897% | |
| Sodium | 8464 mg | 368% | |
| Total Carbohydrate | 1054.8 g | 384% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 468.5 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 16.1 mcg | 81% | |
| Calcium | 1984 mg | 153% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3292 mg | 70% | |
*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.
