Blueberry Breakfast Bread Pudding
Treat yourself to a heavenly morning indulgence with this Blueberry Breakfast Bread Pudding. Crafted with luscious fresh blueberries and rich, buttery brioche bread, this baked delight is soaked in a velvety custard mixture infused with pure vanilla, cinnamon, and a touch of sweetness from granulated and brown sugars. Perfect for using up day-old bread, this recipe captures the essence of comfort food with its golden, crisp top and soft, creamy interior. Ready in just over an hour, it’s an ideal choice for weekend brunches, holiday gatherings, or anytime you want a special breakfast treat. Serve it warm with a dusting of powdered sugar and a drizzle of maple syrup for an irresistible start to your day.
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Recipe Information
Ingredients
- 8 cups day-old brioche bread
- 1.5 cups fresh blueberries
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing the baking dish)
- 2 tablespoons powdered sugar (optional, for garnish)
- maple syrup (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with unsalted butter and set aside.
Cut the day-old brioche bread into 1-inch cubes and place them in a large mixing bowl.
Add the fresh blueberries to the bowl with the bread cubes, gently tossing to distribute them evenly.
In a separate bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the bread and blueberries. Gently press the bread pieces down to ensure they soak up the liquid.
Let the mixture rest for about 10 minutes, allowing the bread to absorb the custard.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. To test, insert a knife into the center—the bread pudding should feel firm and the knife should come out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Dust with powdered sugar, if desired, and serve warm with a drizzle of maple syrup for extra sweetness.
Nutrition Facts
Calories |
9342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.4 g | 511% | |
| Saturated Fat | 232.8 g | 1164% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2425 mg | 808% | |
| Sodium | 9262 mg | 403% | |
| Total Carbohydrate | 1184.4 g | 431% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 356.8 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1620 mg | 125% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 3467 mg | 74% | |
*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.
