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Blueberry bread pudding is a cozy, versatile recipe that can be easily adapted to your pantry. It’s a cross between baked French toast and fruit cobbler, with a soft texture and gently spiced custard base. Whether you’re making it for dessert or a sweet breakfast, this recipe delivers comforting flavor with minimal effort.
You can use fresh or frozen blueberries, and just about any kind of bread — from sandwich slices to leftover rolls, biscuits, or buns. Add a teaspoon of lemon zest to brighten the flavor, or finish the vanilla sauce with a splash of bourbon for a warm, elegant touch. Whether served for dessert or brunch, this flexible pudding is full of comforting flavor and easy to make ahead.
What You’ll Like About This Recipe
Soft, comforting texture. The custard-soaked bread bakes up tender and spoonable, with juicy blueberries throughout.
Flexible and forgiving. This recipe works with different types of bread and either fresh or frozen berries.
Extra-special sauce. The warm vanilla sauce adds richness without being overly sweet.
Ingredient Notes
- Eggs: Help set the custard and give the bread pudding structure.
- Milk: Keeps the custard light; whole milk works best, but lower-fat milk can be used.
- Bread: Day-old sandwich bread, brioche, or challah all work well.
- Blueberries: Fresh are ideal, but frozen berries can be used without thawing.
- Confectioners’ sugar: Lightly coats the berries to help prevent sinking and excess juice.
- Cinnamon: Adds gentle warmth without overpowering the blueberries.
- Golden syrup or corn syrup: Gives the sauce a smooth texture and subtle caramel flavor.
- Heavy cream: Makes the vanilla sauce rich and silky.
Steps to Make Blueberry Bread Pudding
- Preheat the oven and butter a baking dish.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla, salt, and cinnamon.
- Add the bread and let it soak for a few minutes to absorb the liquid.
- Toss the blueberries with confectioners’ sugar and fold them into the mixture.
- Transfer to the baking dish and bake until golden and set.
- While the pudding bakes, make the vanilla sauce on the stovetop.
- Serve warm with sauce on the side or drizzled over top.
Tips
- Use slightly stale bread so it absorbs the custard without becoming mushy.
- Fold the blueberries in gently to avoid breaking them.
- If the top browns too quickly, loosely cover the dish near the end of baking.
- The sauce can be made ahead and gently rewarmed before serving.
Recipe Variations
- Add an extra egg. For a firmer, sliceable pudding, use 3 eggs instead of 2.
- Try different breads. White, whole wheat, oatmeal bread, or even leftover dinner rolls or biscuits can be used. Sweeter breads may require less sugar.
- Use frozen berries. Keep them frozen before adding to the mixture to reduce bleeding.
- Swap in other fruits. Raspberries, chopped strawberries, or blackberries can be used in place of or alongside the blueberries. Blackberries work well but may release more juice, especially if frozen — reduce milk slightly or add extra bread to balance.
- Add a touch of lemon. A teaspoon of lemon zest or a squeeze of juice adds brightness and complements the blueberries.
- Skip the vanilla sauce. Replace it with a drizzle of maple syrup or top it with warm ice cream topping.
- Spike the sauce. Stir in a splash of bourbon or dark rum at the end of cooking the vanilla sauce for a deeper, more complex flavor.
How to Serve
- Serve warm with a scoop of vanilla ice cream.
- Top it with a dollop of whipped cream or whipped topping.
- Make it a breakfast or brunch dish.
How to Store and Reheat
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze individual portions or the full pudding for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in a 325°F oven or gently in the microwave until heated through.
Blueberry Bread Pudding
Ingredients
- Butter for the baking dish
- 2 large eggs
- 2 cups milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ⅛ tsp fine salt
- ½ tsp ground cinnamon
- 4 to 5 cups 4 to 5 cups torn day-old bread, about 5 or 6 slices
- 1 ½ cups blueberries, fresh or frozen (thawed, drained, and patted dry if frozen)
- 2 tbsp confectioners’ sugar
Golden Vanilla Sauce
- ¼ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tbsp Lyle's golden syrup (or light corn syrup)
- ¾ cup heavy cream
- 6 tbsp butter
- 2 tsp vanilla extract
Recommended Equipment
- 2-quart baking dish
Instructions
- Preheat the oven to 350°F and butter a 2-quart baking dish.Butter for the baking dish
- In a large bowl, combine the eggs and milk; whisk until blended. Whisk in the 1/2 cup of granulated sugar, 1 teaspoon vanilla, salt, and cinnamon. Add the torn bread pieces and let stand for 5 to 10 minutes to give the bread time to soak up the milk and egg mixture.2 large eggs | 2 cups milk | 1/2 cup granulated sugar | 1 tsp vanilla extract | 1/8 tsp fine salt | 1/2 tsp ground cinnamon | 4 to 5 cups 4 to 5 cups torn day-old bread
- In a small bowl, toss the blueberries with the confectioners' sugar. Fold them into the bread and milk mixture and transfer the pudding mixture to the prepared baking dish.1 1/2 cups blueberries | 2 tbsp confectioners’ sugar
- Bake for 55 to 65 minutes, or until lightly browned and set. A knife inserted in the center should come out clean, or an instant-read thermometer inserted in the center should register about 175°F.
- In a medium saucepan over medium heat, combine the brown sugar, 1/2 cup granulated sugar, syrup, heavy cream, and butter. Bring to a boil, then cook for 5 minutes, stirring frequently. Remove the sauce from the heat and add the 2 teaspoons of vanilla extract.1/4 cup light brown sugar | 1/2 cup granulated sugar | 2 tbsp Lyle's golden syrup (or light corn syrup) | 3/4 cup heavy cream | 6 tbsp butter | 2 tsp vanilla extract
- Serve the bread pudding warm or cold with the sauce on the side.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
