Blueberry bread pudding is a rich, buttery dessert with a soft custard base and bursts of tart blueberries. Perfect for breakfast, brunch, or dessert, this simple and indulgent recipe can be topped with lemon curd, maple syrup, or powdered sugar for extra flavor. With minimal prep and a cozy, comforting texture, it’s sure to become a family favorite!
Why You’ll Love This Recipe
1. Quick and Easy to Make
Despite its decadent flavor, this blueberry bread pudding comes together in just 10 minutes of prep. After that, the oven does all the work while you wait to enjoy a warm, sweet treat.
2. Perfect for Breakfast or Dessert
This bread pudding is versatile—it’s equally satisfying as a spring or summer holiday breakfast or as a cozy after-dinner dessert.
Ingredients for Blueberry Bread Pudding
For the Bread Pudding:
- 1 pound (454 g) day-old brioche, challah, croissant, or French 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
For Greasing the Dish:
- 1 tablespoon (15 ml) melted butter
Optional Toppings:
- 2-3 tablespoons (15-23 g) powdered sugar for dusting
- ¼ cup (60 ml) lemon curd or maple syrup
Step-by-Step Instructions
1. Prepare the Baking Dish
Pour the melted butter into the bottom of a 9 x 13-inch (23 x 33 cm) casserole dish. Spread the butter evenly across the bottom and sides of the dish.
2. Add the Bread Cubes
Place the cubed bread into the prepared baking dish and set it aside.
3. Make the Custard
In a large mixing bowl, whisk the eggs until smooth. Add the heavy cream, whole milk, sugar, and vanilla extract, whisking until well combined.
4. Combine Bread and Custard
Pour the custard mixture over the cubed bread, making sure every piece is coated. Gently stir to ensure even soaking. If using fresh blueberries, fold them into the mixture now. If using frozen blueberries, wait to add them just before baking to prevent excess moisture.
5. Let the Mixture Rest
Allow the bread to soak in the custard for about 30 minutes while the oven preheats.
6. Preheat the Oven
Move the oven rack to the lower third position. Preheat the oven to 350°F (177°C).
7. Bake the Bread Pudding
Bake for 50-70 minutes or until the top is golden brown and the custard has puffed up. A toothpick inserted into the center should come out clean or with a few crumbs.
8. Cool and Serve
Let the bread pudding cool for 10-15 minutes before serving. Dust with powdered sugar, drizzle with lemon curd or maple syrup, and enjoy warm, at room temperature, or chilled.
Storage and Reheating
- Refrigeration: Let the bread pudding cool completely, then cover it with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 5 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 300°F (150°C) for 10-15 minutes.
Tips for the Best Blueberry Bread Pudding
- Use room-temperature ingredients: This helps the custard blend smoothly and bake evenly.
- Evenly cube the bread: Cut the bread into 1- to 2-inch cubes for the best texture.
- Choose the right dish: Use a 9 x 13-inch (23 x 33 cm) casserole dish to allow room for the pudding to puff up. If you’re halving the recipe, use an 8 x 8-inch (20 cm) dish and bake for 30-35 minutes.
- Add your favorite toppings: While the bread pudding is delicious on its own, toppings like lemon curd, maple syrup, whipped cream, or extra berries can elevate it even further.
Topping Ideas
- Lemon curd for a zesty contrast
- Maple syrup for classic sweetness
- Powdered sugar for a simple finish
- Chopped nuts for added crunch
- Whipped cream for extra indulgence
This blueberry bread pudding is a simple, cozy dessert that’s easy to make and perfect for any occasion. With its buttery, custard-soaked bread and bursts of tart blueberries, it’s a treat you can enjoy year-round. Top it with lemon curd, maple syrup, or whipped cream, and you’ll have a dish that everyone will love, whether for breakfast or dessert.
FAQ Section
Q: Can I use fresh or frozen blueberries?
A: Yes! Both fresh and frozen blueberries work well. If using frozen, add them right before baking to prevent excess liquid from soaking into the bread.
Q: Can I use other types of bread?
A: Absolutely! Brioche, challah, croissants, or even French bread work perfectly for this recipe due to their soft, buttery texture.
Q: How do I prevent the bread pudding from being soggy?
A: Make sure to use day-old or slightly stale bread, and allow the bread to soak in the custard for 30 minutes before baking.
Q: Can I make this dish ahead of time?
A: Yes! Assemble the bread pudding, cover it, and refrigerate overnight. Bake it the next day for a fresh and flavorful result.
Q: How do I store leftovers?
A: Store fully cooled bread pudding in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
Q: What toppings go well with blueberry bread pudding?
A: Lemon curd, maple syrup, powdered sugar, whipped cream, or chopped nuts are all excellent choices.