Blueberry Bread Pudding
A delicious dessert that combines the comforting qualities of bread pudding with the sweet-tart flavor of blueberries, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.