Blueberry Bread Pudding

Blueberry bread pudding is a soft and buttery baked custard and bread dessert filled with tart blueberries. Top this quick and easy blueberry pudding bread with creamy lemon curd.

Pour a tablespoon (15 ml) of melted butter into the bottom of a 9 x 13 casserole dish. Evenly coat the bottom and sides of the casserole dish with the melted butter.

Step 1:  

Add the cubed pieces of brioche, croissant, challah or french bread into the prepared baking dish. Set aside for now.

Step 2:  

In a large mixing bowl, whisk the eggs together until well combined. Whisk in the milk, heavy cream, sugar and vanilla extract until well combined.

Step 3:  

Pour the vanilla custard over the cubes of bread in the baking dish. Gently mix the the bread in the custard until each cube of bread is coated in the creamy liquid. If using fresh blueberries, mix the them in now.

Step 4:  

Move the center rack to the position right below the center of the oven ( in the lower third of the oven). Preheat the oven to 350 F (177 C) for 30 minutes before baking. Allow the bread pudding mixture to rest and soak in the custard while the oven preheats.

Step 5:  

Bake the blueberry custard bread pudding for 50 - 70 minutes. The bread and custard filling should puff up. A toothpick inserted into the center of the pudding should come out clean or with a few crumbs.

Step 6:  

Once the berry bread pudding has finished baking, cool the dish for 10 - 15 minutes before serving. Right before serving, dust with powdered sugar, drizzle some warm lemon curd or maple syrup on top.

Step 7:  

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