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Blueberry Bread Pudding
(13 Votes)
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- SERVES
- 9
- COOK TIME
- 50 Min
Fresh blueberries add sparkle to our homemade easy recipe for Blueberry Bread Pudding. This delectable dessert recipe comes packed with the extra benefits of antioxidant-rich fresh blueberries. And of course, it tastes absolutely amazing!
What You'll Need
- 2 cups whole milk
- 6 eggs
- 1 1/4 cups sugar
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 cups French bread, cut into 2-inch squares, keeping crusts on
- 1 1/2 cups fresh blueberries
- 3 tablespoons butter
What to Do
- Preheat oven to 350 degree F. Spray a 9 x 9-inch baking dish with cooking spray.
- In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours. Add blueberries. Pour mixture into prepared baking dish. Top with bits of butter.
- Bake 45 to 55 minutes or until the custard is set. Let pudding cool 15 minutes. Serve warm or room temperature.
Test Kitchen Tip
- Bring on the blueberries with our Awesome Blueberry Pie, and for brunch, try these oh-so-yum Blueberry Cream Cheese Pancakes!
- When life gives you lemons, make Lemonade Cookies! Ready for some Lemon Pie? Oh My!
- Tell us which recipe is your favorite in the comments below!
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Nutritional InformationShow More
Servings Per Recipe: 9
- Amount Per Serving % Daily Value *
- Calories 675
- Calories from Fat 104
- Total Fat 12g 18 %
- Saturated Fat 5.2g 26 %
- Trans Fat 0.2g 0 %
- Protein 24g 48 %
- Amount Per Serving % Daily Value *
- Cholesterol 140mg 47 %
- Sodium 944mg 39 %
- Total Carbohydrates 120g 40 %
- Dietary Fiber 4.3g 17 %
- Sugars 37g 0 %
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msdeb21
May 19, 2017
This bread pudding looks glorious! I haven't made bread pudding in years, so I'm planning to make this over the weekend. I have everything on hand except the French bread. Good thing I'm shopping today! My family will be surprised and pleased to see this breakfast treat.
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bam 0211659
Jul 21, 2015
The recipe says to top with remaining butter. I do not see in the directions where to use the rest of the butter. Please let me know, as I am planning on making this tonight. Thanks
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Test Kitchen Team
Jul 23, 2015
Hello! - Thanks for catching that and we're sorry for the confusion! There is no "remaining" butter and we have removed the word from the directions. It should be topped with all of the butter. Enjoy!
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bam 0211659
Jul 23, 2015
Thank you for your quick reply. We had this last night it was delicious!!!
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cuddlme2024 9519497
Aug 29, 2013
Just made this yesterday-oh my gosh-was soooo delicious-used 2 cups of blueberries and added some sugar to them-but other than that -followed directions and it was mmmmmm good!
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dannicorth 3457598
Jul 12, 2013
This is the best bread pudding EVER!!
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ardybare 0631747
Jul 24, 2012
I made this today, we loved it!! I've already shared the recipe.
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barbaradumont 9802969
Jul 05, 2012
Has anyone tried making it was Splenda instead of sugar?
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sonja1955 1619224
Mar 28, 2013
I have made many bread puddings using Splenda and they work out fine. Have not tried this particular one though but it should work too.
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Pasqualy
Sep 30, 2011
I made this today and doubled the blueberries. I also added a sauce. I found the recipe from another on this site. Thought I would try it.
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bushhenry 2224838
Mar 14, 2011
what is the recipe for the custard sauce
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bmorebarry 2271004
Jun 09, 2012
the mixture is the sauce it will be the pudding.it becomes sauce when it bakes
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