This bread pudding with blueberries is a quick and easy dessert — makes a good breakfast too!


I had some getting-stale white bread that I needed to use up. It is part of hubby’s Sunday night dinner–a 99 cent loaf of french bread and a rotisserie chicken from Kroger. I have popcorn. Usually I also drink a protein shake with banana and spinach, so that the little one gets something nutritious from my milk, and so that I don’t pass out from hunger the next morning. Back to the point, I had this white bread, and I already had some in the freezer. Hubby loves this bread pudding, as do I, and I hardly ever make it. I was making a quick dinner, so I had the oven open for baking. This recipe is from my mom, and I have no idea where she got it. So she gets the credit!

Bread Pudding with Blueberries

This bread pudding with blueberries is a quick and easy dessert — makes a good breakfast too!


4 beaten eggs
2 cups milk
1/3 cups sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
5 to 7 slices bread, dried and cubed
Blueberries or other fruit


Preheat oven to 350*. Mix first five ingredients together in a bowl. Place bread in (greased for easy cleaning) individual baking dishes (ramekins–I only have 4 or 5 that are not broken so I used a larger Pyrex baking dish. I need to buy some new ramekins, I like these if anyone is interested! Just kidding, I’ll get back to the recipe). Sprinkle blueberries over (I like to mix them in a little with the bread so they aren’t all sitting on top). Pour egg mixture over and push bread into mixture. (At this point I refrigerated for ~1hr because I had banana bread in the oven). Put in larger baking dish, pour in ~1″ of hot water into the larger baking dish. Bake 40 minutes or until knife comes out clean (mine took ~1.5 hrs because of the larger dish size).

All images and text ©Rachel Cooks.

This tastes great warm out of the oven. We weren’t ready to eat so we had ours refrigerated.

Verdict: This is an easy bread pudding recipe that can easily be changed to meet your needs. It is delicious warm or cold. Although, I think it tastes the best when it is still warm and the bread is crispy on the top.
Husband’s take: “This is good.” He had it for breakfast this morning too. Okay, so did I.
Changes I would make: None.
Difficulty: Easy