Go Back
–+ servings
Overhead view of three slices of blueberry bread pudding on round white plates. Forks and fresh blueberries are also pictured.
Print Recipe
4.73 from 11 votes

Blueberry Bread Pudding

Simple and delicious, blueberry bread pudding is a wholesome not-too-sweet dessert. It's perfect for brunch, too!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Servings: 6
Author: Rachel Gurk

Ingredients

  • 8 slices white bread, dried and cubed (6 to 7 cups of cubed bread)
  • 1 cup blueberries, fresh or frozen (if the berries are frozen, don't thaw them)
  • 4 large eggs
  • 2 cups milk (see note)
  • ⅓ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg

Instructions

  • 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.
    8 slices white bread, dried and cubed , 1 cup blueberries, fresh or frozen
  • 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.
    4 large eggs, 2 cups milk, ⅓ cup granulated sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon ground nutmeg
  • Bake for 40 to 50 minutes or until the bread pudding is lightly browned, starting to pull away from the edges, and the middle is no longer runny.
  • Serve warm or room temperature. Sprinkle with powdered sugar, if desired.

Video

Notes

  • What kind of milk to use: Any type of milk can be used although I prefer whole milk. For richer bread pudding, substitute half & half for the milk. Unflavored nondairy milk will work, too. 
  • Traditional-style bread pudding: Substitute a generous half cup of raisins for the blueberries. Add a teaspoon of cinnamon. 
  • Make ahead: Prepare the bread pudding as instructed but do not bake. Cover dish tightly and refrigerate up to a day ahead. Take dish out of the refrigerator while oven preheats. Uncover and bake as directed.
  • Fruit variations: If you like, substitute cherries, strawberries, diced apples, dried or fresh cranberries, or peaches for the blueberries.

Nutrition

Serving: 1square | Calories: 298kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 172mg | Potassium: 240mg | Fiber: 2g | Sugar: 26g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.