Blueberry Bread Pudding
A custardy bake of cubed day old bread, cream, milk, and juicy berries in a 9x13 dish, finished with a lemon curd drizzle.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Use maple syrup in place of lemon curd, and brioche or challah for the bread.
Tips: Let the bread dry out for a day for the ideal texture, and always confirm 160 degrees F in the center.
Storage: Refrigerate covered for up to 3 days. Do not freeze.