Blueberry Bread Pudding Recipe
Simple and delicious, blueberry bread pudding is a wholesome not-too-sweet dessert. It’s perfect for brunch, too!
Bread pudding is one of my favorite desserts. I don’t have a huge sweet tooth so sugar-loaded desserts don’t appeal to me most of the time. Bread pudding, made from day-old bread, eggs, lots of milk, and just a little bit of sugar, is really almost a meal. It reminds me of overnight French toast casserole; in fact, the two recipes are quite similar.
My mom used to make bread pudding often when we were kids. Maybe she had lots of stale bread or something, but more likely, it was because she doesn’t like sweets all that much either. Like mother, like daughter. Now my dad is a different story…his sweet tooth is legendary.
Plus, I think most moms prefer serving “dessert” that is good for their kids, with healthy ingredients and not much sugar or fat, and blueberry bread pudding fits the bill perfectly.
Try it for dessert with a dollop of homemade whipped cream. Or serve blueberry bread pudding for brunch or breakfast. I guarantee it will be a hit especially if it’s freshly baked.
About this blueberry bread pudding
The base of this simple dessert is bread. I bet you already guessed that! I like to use white bread that is slightly stale and dry, with a good crumb. Leftover French or Italian bread works great. Spongier sandwich bread isn’t the best choice for bread pudding because it won’t absorb the egg/milk mixture as well.
If your bread is really fresh, cube it and spread it on a baking sheet or wire cooling rack for an hour or two (or overnight) to dry out. If you’re in a hurry, pop the bread in the oven at 350°F for 10 minutes to remove some of the moisture.
Now that your bread cubes are ready, let’s get that bread pudding in the oven. Spread the bread in a greased baking dish. Sprinkle on blueberries, either fresh or frozen, it doesn’t matter. Whisk together four eggs, a couple cups of milk (see, I told you this is healthy!), and just one third cup of sugar. Flavor the mixture with vanilla and nutmeg; pour it over the bread and blueberries. Make sure all the bread is saturated.
Make ahead tip: If you want to serve this blueberry bread pudding later, STOP right here. Cover the baking dish and refrigerate it. You can even prepare it the night before. Take the dish out of the fridge while the oven’s preheating and bake as directed.
When you’re ready, pop the baking dish into the oven and bake the bread pudding for 45-50 minutes. The top should brown nicely, the edges will be pulling away from the edge of the dish, and the center will be mostly firm and not runny.
Bread pudding is best served warm. The top will be slightly crisp and the insides warm and custard-like.
Make it your own
- If you like traditional bread pudding, substitute a generous half cup of raisins for the blueberries. Add a teaspoon of cinnamon.
- Try a different fruit instead of blueberries. Cherries, diced apples, dried or fresh cranberries, or peaches would be good choices.
- Or use a vegetable instead! Sweet Potato Bread Pudding is a unique twist on classic sweet potato casserole with marshmallows.
- Use whole wheat bread or a combination of white and wheat. Your bread pudding will have a different taste and texture but it’s still delicious.
- If you have a sweet tooth, you can increase the sugar to a half cup.
- Use heavy cream instead of milk for rich bread pudding.
- Looking for a vegan recipe? Try this Vegan Bread Pudding by The Spruce Eats.
Store leftovers in the fridge for a couple of days. You can also freeze bread pudding, well wrapped, for a couple of months. Thaw overnight in the fridge for best results.
Gently reheat in the microwave or cover with foil and heat in the oven. Pop it under the broiler for a minute to crisp the top. If it seems a little dry, serve with caramel sauce.
More stale bread?
Day old bread is a treasure at my house. There are so many delicious ways to use it! Try:
- 4 large eggs
- 2 cups milk
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 8 slices white bread, dried and cubed (6-7 cups of cubed bread)
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 350ºF. Spray a 8- or 9-inch square baking dish with nonstick cooking spray, or rub with butter.
- Arrange bread cubes evenly in baking dish. Sprinkle with blueberries, moving the bread around a little so the blueberries don’t all sit right on the top.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, and nutmeg. Pour the egg mixture over the bread, pressing bread down slightly so that it’s completely saturated.
- Bake for 40-50 minutes or until the bread pudding is lightly browned, starting to pull away from the edges, and the middle is no longer runny.
- For traditional bread pudding, substitute a generous half cup of raisins for the blueberries. Add a teaspoon of cinnamon.
- Substitute cherries, strawberries, diced apples, dried or fresh cranberries, or peaches for the blueberries.
- Use heavy cream instead of milk for rich bread pudding.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 131mgSodium: 293mgCarbohydrates: 39gFiber: 2gSugar: 16gProtein: 11g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: This is an easy bread pudding recipe and it’s delicious warm or cold.
Husband’s take: “This is good.” He likes it for breakfast. Okay, so do I.
Changes I would make: None.