Go Back

Blueberry Bread Pudding

A comforting and nostalgic dessert that transforms leftover bread into a delightful Blueberry Bread Pudding, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 tablespoon unsalted butter for greasing the pan, adding flavor
  • 1 pound loaf of brioche or challah bread, cut into 1-inch cubes provides a rich texture; substitute with leftover sandwich bread if needed
  • 2 cups fresh blueberries offers a burst of flavor; frozen blueberries can be used too, just thaw and drain excess moisture
  • 4 large eggs binds the pudding and creates a custard-like base
  • 4 cups milk adds creaminess; whole milk or almond milk can be used
  • 1.5 cups granulated sugar sweetens the mixture; consider using less for a lower calorie version
  • 2 teaspoons pure vanilla extract enhances flavor; vanilla bean or paste can be alternative options
  • 0.5 teaspoon ground cinnamon spices up the pudding; pumpkin pie spice can also be used
  • 0.25 teaspoon freshly ground nutmeg balances sweetness and warms the dish

Method
 

Preparation
  1. Preheat the oven to 350ºF. Grease a 9x13 glass pan with the unsalted butter and set aside.
  2. Slice the brioche into approximately 1-inch cubes and add to the prepared baking dish.
  3. Add the blueberries to the baking dish with the bread cubes. Use your hands to mix the ingredients. If space is tight, divide the mixture and combine in two batches before returning to the baking dish.
  4. In a large bowl, whisk the eggs. Incorporate the milk, granulated sugar, vanilla extract, ground cinnamon, and nutmeg until thoroughly combined.
  5. Pour the egg mixture over the bread cubes, ensuring even coverage. Gently move the bread pieces around with a fork to soak up the custard. Press down lightly with a spoon and let sit for 15-30 minutes.
Baking
  1. Bake uncovered for 50-60 minutes until golden brown. Check for doneness by inserting a knife in the center; it should come out clean.
  2. Let the pudding cool for about 10 minutes before slicing.
Serving
  1. Using a serrated knife, cut the bread pudding into squares. Serve with vanilla ice cream or whipped cream for an indulgent touch.

Notes

Ensure your bread is slightly stale but still soft. Allow the mixture to sit for at least 30 minutes for full absorption. Avoid overbaking; start checking for doneness after 50 minutes.