Blueberry bread pudding is a delicious dessert that combines the comforting qualities of bread pudding with the sweet-tart flavor of blueberries. This warm and creamy dish is perfect for any occasion, whether you’re serving it for brunch, a family gathering, or a cozy dessert night at home. With its rich textures and delightful taste, blueberry bread pudding will surely become a family favorite.
Why Make This Recipe
There are many reasons to make blueberry bread pudding. First, it’s an excellent way to use up day-old bread, which helps reduce food waste. Second, the recipe is simple, requiring common ingredients and minimal prep time. Plus, the combination of buttery bread and juicy blueberries creates a comforting dessert that everyone will enjoy. Finally, you can customize it with toppings like lemon curd or powdered sugar to make it even more special!
How to Make Blueberry Bread Pudding
Ingredients:
- 1 pound (454 g) day old buttery bread, cubed
- 4 large eggs, room temperature
- 2 cups (480 ml) heavy cream, room temperature
- 2 cups (480 ml) whole milk, room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 2 cups fresh or frozen blueberries
- 2 – 3 tablespoons (15 – 23 g) powdered sugar for topping (optional)
- ¼ cup (60 ml) lemon curd for topping (optional)
Directions:
Pour a tablespoon (15 ml) of melted butter into the bottom of a 9 x 13 casserole dish. Evenly coat the bottom and sides of the casserole dish with the melted butter. Add the cubed pieces of bread into the prepared baking dish. Set aside for now.
In a large mixing bowl, whisk the eggs together until well combined. Whisk in the milk, heavy cream, sugar, and vanilla extract until everything is well mixed.
Pour the vanilla custard over the cubes of bread in the baking dish. Gently mix the bread in the custard until each cube is coated. If you use fresh blueberries, mix them in now. If you use frozen blueberries, wait to add them until right before baking.
Allow the bread pudding mixture to rest and soak in the custard while you preheat the oven. Move the center rack to the position right below the center of the oven (in the lower third of the oven). Preheat the oven to 350°F (177°C) for 30 minutes before baking.
Bake the blueberry custard bread pudding for 50 – 70 minutes. The bread and custard should puff up. A toothpick inserted into the center should come out clean or with a few crumbs.
Once the bread pudding has finished baking, cool the dish for 10 – 15 minutes before serving. Right before serving, dust with powdered sugar, drizzle warm lemon curd or maple syrup on top. You can enjoy it warm, at room temperature, or chilled from the fridge.
How to Serve Blueberry Bread Pudding
Serve warm or at room temperature for a comforting dessert. Top with powdered sugar and a drizzle of lemon curd or maple syrup to enhance its sweetness. A scoop of vanilla ice cream or whipped cream could also be delightful!
How to Store Blueberry Bread Pudding
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or warm it in the oven until heated through.
Tips to Make Blueberry Bread Pudding
- If you like a more custard-like texture, let the mixture soak longer before baking.
- Feel free to add spices like cinnamon or nutmeg for added warmth and flavor.
- Experiment with different types of bread, such as brioche or challah, for unique flavors.
Variation
You can customize the recipe by adding nuts like pecans or walnuts, or by incorporating other fruits such as peaches or raspberries for a different twist. If you prefer a more indulgent dessert, consider adding chocolate chips or a swirl of peanut butter.
FAQs
1. Can I use fresh or frozen blueberries?
Yes, you can use either fresh or frozen blueberries. If using frozen, add them just before baking to prevent the bread from getting soggy.
2. How do I know when the bread pudding is done?
The bread pudding is done when it puffs up and a toothpick inserted in the center comes out clean or with a few crumbs attached.
3. Can I make this ahead of time?
Yes! You can prepare the mixture the day before and keep it in the fridge. Bake it just before serving for the best results.
Blueberry Bread Pudding
Ingredients
For the Bread Pudding
- 1 pound day old buttery bread, cubed Use brioche or challah for unique flavors.
- 4 large eggs eggs, room temperature
- 2 cups heavy cream, room temperature
- 2 cups whole milk, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries Add frozen blueberries just before baking.
For Toppings (Optional)
- 2-3 tablespoons powdered sugar For dusting before serving.
- ¼ cup lemon curd For drizzling on top.
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Pour a tablespoon of melted butter into the bottom of a 9 x 13 casserole dish, coating the bottom and sides.
- Add the cubed pieces of bread into the prepared baking dish.
- In a large mixing bowl, whisk the eggs until well combined. Whisk in the milk, heavy cream, sugar, and vanilla extract until smooth.
Mixing
- Pour the custard over the cubed bread and gently mix until each cube is coated.
- If using fresh blueberries, fold them in now; if using frozen, wait to add them until just before baking.
Baking
- Allow the mixture to rest for 15-20 minutes while the oven preheats.
- Bake the bread pudding for 50-70 minutes until puffed and a toothpick comes out clean.
Serving
- Cool for 10-15 minutes before serving. Dust with powdered sugar and drizzle with lemon curd or maple syrup.
