Blueberry Bread Pudding Recipe
Blueberry bread pudding is a soft and buttery baked custard and bread dessert filled with tart blueberries. This quick and easy blueberry pudding bread can be topped with sweet and creamy lemon curd for the perfect spring and summer breakfast or dessert.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 mixing bowl
- 1 bread knife optional
Ingredients
- 1 pound (454 g) day old buttery bread, cubed
- 4 large eggs, room temperature
- 2 cups (480 ml) heavy cream, room temperature
- 2 cups (480 ml) whole milk, room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 2 cups fresh or frozen blueberries
- 2 - 3 tablespoons (15 - 23 g) powdered sugar for topping optional
- ¼ cup (60 ml) lemon curd for topping optional
Instructions
- 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. Add the cubed pieces of brioche, croissant, challah or french bread into the prepared baking dish. Set aside for now.1 pound (454 g) day old buttery bread, cubed
- 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.4 large eggs, room temperature, 2 cups (480 ml) heavy cream, room temperature, 2 cups (480 ml) whole milk, room temperature, 1 cup (200 g) granulated sugar, 1 tablespoon (15 ml) vanilla extract
- 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. If using frozen blueberries, wait to mix them in until right before baking.2 cups fresh or frozen blueberries
- Allow the bread pudding mixture to rest and soak in the custard while the oven preheats. 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.
- 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.
- 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. Bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge.2 - 3 tablespoons (15 - 23 g) powdered sugar for topping, ¼ cup (60 ml) lemon curd for topping
Notes
Store: Fully cool the baked bread and blueberry pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
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