Blueberry bread pudding turns a pound of day old bread into a soft, custardy bake dotted with juicy berries and topped with a lemon curd drizzle.
The custard uses heavy cream and whole milk, so every cube soaks up rich flavor while the edges bake up golden. One 9×13 dish serves twelve, which makes it a great choice for brunch tables and dessert spreads alike.
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Why This Blueberry Bread Pudding Recipe Works
Bread that has dried out for a day absorbs custard slowly without turning to mush. Fresh bread collapses, but stale cubes stay distinct and tender, giving you pockets of custard and golden tops in every square.
Equal parts cream and milk give the custard body without making it heavy. Four eggs set the pudding so it slices cleanly, and a full tablespoon of vanilla keeps the flavor round and warm.
Blueberries bring a little tartness that balances the sugar. Fresh berries fold in right away, while frozen ones go in just before baking so they do not bleed color through the whole dish.
Ingredients for Blueberry Bread Pudding
- 1 pound day old buttery bread, cut into cubes
- 4 large eggs, at room temperature
- 2 cups heavy cream, at room temperature
- 2 cups whole milk, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tablespoon melted butter, for the dish
- 2 tablespoons powdered sugar, for dusting
- 1/4 cup lemon curd, for drizzling
Bread. Brioche or challah cut into 1 inch cubes gives the softest, richest texture, and any sturdy buttery loaf works as long as it has dried out for a day.
Eggs. Four eggs at room temperature blend smoothly into the cream and milk and set the pudding into neat squares.
Cream and milk. Using both gives a custard that is rich but still tender. Take them out of the fridge about 30 minutes ahead so the mixture whisks together without lumps.
Blueberries. Fresh berries go in with the bread, while frozen berries wait until just before the dish goes into the oven.
Lemon curd. A small drizzle on top adds a bright, tangy contrast to the sweet custard. Maple syrup works if you do not have curd on hand.
How to Make Blueberry Bread Pudding
1. Prep the dish Heat the oven to 350 degrees F. Brush a 9×13 inch baking dish with the melted butter, covering the bottom and sides, then spread the bread cubes across it.
2. Whisk the custard In a large bowl, whisk the eggs until no streaks remain. Add the milk, cream, sugar, and vanilla, and whisk until the sugar dissolves and the mixture looks smooth.
3. Soak the bread Pour the custard over the bread and press the cubes down gently so they all touch the liquid. Fold in fresh blueberries now, or hold back frozen ones.
4. Let it rest Leave the dish on the counter for 15 to 20 minutes while the oven finishes heating. The bread keeps drinking up the custard during this time.
5. Add frozen berries If you are using frozen blueberries, scatter them over the top right before baking and nudge them into the custard.
6. Bake until set Bake for 50 to 70 minutes, until the top is puffed and golden and the center reaches 160 degrees F. A toothpick should come out clean.
7. Cool and finish Rest the pudding for 10 to 15 minutes so it firms up. Dust with powdered sugar and drizzle lemon curd over each portion.
How to Serve Blueberry Bread Pudding
Cut the pudding into squares and serve it warm with a spoonful of extra lemon curd or a pour of maple syrup. It pairs well with a silky custard dessert for a full brunch table, or with creamy baked rice pudding at a dessert buffet. Add warm cinnamon rolls for a pastry spread, and pour a chilled berry smoothie to sip alongside.
How to Store and Reheat Blueberry Bread Pudding
Let the pudding cool, then cover it and refrigerate within two hours. It keeps for up to 3 days. Do not freeze it, because the custard turns watery after thawing. Reheat single portions in the microwave until steaming hot, or warm the whole dish covered with foil in a hot oven at 325 degrees F until the center reaches 165 degrees F.
Tips and Variations for Blueberry Bread Pudding
Dry the bread. If your bread is fresh, leave the cubes out on a sheet pan or dry them in a low oven until the surface feels firm.
Room temperature dairy. Cold cream and milk can leave the custard lumpy, so let them sit out before whisking.
Even soaking. Press the cubes down halfway through the rest so the top layer does not stay dry.
Berry choice. Small wild blueberries spread more evenly through the pudding than large cultivated ones.
Check the center. A thermometer reading 160 degrees F in the middle is the surest sign the custard has set and the eggs are fully cooked.
Do not overbake. Pull the dish once the center no longer jiggles, because extra time dries out the edges.
Topping options. Maple syrup, whipped cream, or a scoop of ice cream all work in place of lemon curd.
Safe handling. Custards need full cooking and quick chilling, and the Montana State University Extension egg fact sheet explains the basics of handling egg dishes safely.
Frequently Asked Questions About Blueberry Bread Pudding
Can I use frozen berries in blueberry bread pudding?
Yes. Add them straight from the freezer just before the dish goes into the oven so the color stays contained. They may add a few minutes to the bake time.
How do I know blueberry bread pudding is done?
The top should be puffed and golden, a toothpick should come out clean, and a thermometer in the center should read 160 degrees F.
Can I make blueberry bread pudding the night before?
You can assemble it, cover it, and chill it overnight, then bake it the next day. Add a few extra minutes in the oven since the dish starts cold.
Which bread should I use?
Brioche and challah give the richest result, but any buttery, sturdy loaf that has dried out for a day works well.
Can I leave out the lemon curd?
Yes. Maple syrup or a dusting of powdered sugar is just as good.
Blueberry Bread Pudding
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb day old buttery bread cut into 1 inch cubes
- 4 large eggs at room temperature
- 2 cup heavy cream at room temperature
- 2 cup whole milk at room temperature
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 cup fresh or frozen blueberries add frozen berries just before baking
- 1 tbsp unsalted butter melted, for the dish
- 2 tbsp powdered sugar for dusting
- ¼ cup lemon curd for drizzling
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and coat a 9×13 inch dish with melted butter. Fill it with the bread cubes.
- Make the custard. Beat the eggs, then blend in the milk, cream, sugar, and vanilla until smooth. Pour it over the bread.
- Add berries and rest. Fold in fresh blueberries, or save frozen ones for the top. Let the dish sit 15 to 20 minutes until the bread looks saturated.
- Bake. Bake 50 to 70 minutes until puffed and golden, with the center at 160 degrees F and a clean toothpick.
- Cool and serve. Rest 10 to 15 minutes, then dust with powdered sugar and drizzle with lemon curd.
