White Chocolate Blueberry Bread Pudding
Indulge in the ultimate dessert comfort with this irresistible White Chocolate Blueberry Bread Pudding, a decadent twist on a classic favorite. Made with rich, buttery brioche or challah bread, this dish combines the sweet burst of blueberries with velvety white chocolate chips for a flavor-packed experience in every bite. A luxurious custard base, infused with cinnamon and vanilla, soaks into the bread for a creamy texture, while the golden-baked top adds the perfect hint of crispness. Whether you’re serving it as a show-stopping brunch centerpiece or a crowd-pleasing treat at your next gathering, this bread pudding is easy to prepare and utterly unforgettable. Finish it with a dusting of powdered sugar for a touch of elegance, and watch it disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups (cut into 1-inch cubes) day-old brioche or challah bread
- 1.5 cups fresh or frozen blueberries
- 1 cup white chocolate chips or chunks
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon (for greasing the baking dish) unsalted butter
- 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.
Place the bread cubes in a large mixing bowl. Add the blueberries and white chocolate chips, and toss gently to combine.
In another mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
Pour the egg mixture over the bread mixture. Gently toss everything together to ensure the bread is evenly coated. Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Optional: Dust the top with powdered sugar before serving for a decorative and sweet finish.
Nutrition Facts
Calories |
9622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.3 g | 536% | |
| Saturated Fat | 221.9 g | 1110% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2050 mg | 683% | |
| Sodium | 8365 mg | 364% | |
| Total Carbohydrate | 1223.5 g | 445% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 448.2 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 2004 mg | 154% | |
| Iron | 61.8 mg | 343% | |
| Potassium | 3406 mg | 72% | |
*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.
