Blueberry Bread Pudding

Blueberry bread pudding is a cozy and flexible recipe that can easily be adapted to suit 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.

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

1. Preheat the oven and butter a baking dish.
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla, salt, and cinnamon.
3. Add the bread and let it soak for a few minutes to absorb the liquid.
4. Toss the blueberries with confectioners’ sugar and fold them into the mixture.
5. Transfer to the baking dish and bake until golden and set.
6. While the pudding bakes, make the vanilla sauce on the stovetop.
7. Serve warm with sauce on the side or drizzled over top.

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.

Blueberry Bread Pudding

Diana Rattray

Soft and fruity blueberry bread pudding with golden vanilla sauce — easy to make with fresh or frozen berries, and perfect for dessert or brunch.

No ratings yet

Servings 6 servings

Calories 560

Print Recipe Pin Recipe

Course Bread Pudding, Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Ingredients

  

1x2x3x

• 2 large eggs
• 2 cups milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 5 to 6 slices bread, torn into small pieces, about 6 to 7 ounces or 4 to 5 cups
• 1 1/2 cups blueberries, fresh
• 2 tablespoons confectioners’ sugar

Golden Vanilla Sauce

• 1/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tablespoons corn syrup, or golden syrup
• 3/4 cup heavy whipping cream
• 6 tablespoons butter
• 2 teaspoons vanilla extract

Instructions

Cook ModePrevent your screen from going dark

• Prepare the oven and pan. Preheat the oven to 350°F and butter a 2-quart baking dish.
  
• Make the bread pudding mixture. 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.
  
• Add the blueberries. In a small bowl, toss the blueberries with the powdered sugar. Fold them into the bread and milk mixture and transfer the pudding mixture to the prepared baking dish.
  
• Bake the bread pudding. Bake for 55 to 65 minutes, or until lightly browned. A knife inserted in the center should come out clean. Or, look for a temperature of approximately 175°F on an instant-read thermometer.
  
• Meanwhile, make the vanilla sauce. In a saucepan over medium heat, combine the brown sugar, 1/2 cup granulated sugar, syrup, cream, and butter. Bring to a boil and continue cooking for 5 minutes, stirring frequently. Remove the sauce from the heat and add the 2 teaspoons of vanilla extract.
  
• Serve and enjoy. Serve the bread pudding with the sauce on the side.
  

Nutrition

Calories: 560kcalCarbohydrates: 72gProtein: 9gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 135mgSodium: 320mgPotassium: 255mgFiber: 2gSugar: 61gVitamin A: 1030IUVitamin C: 4mgCalcium: 175mgIron: 1mg

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.

Keyword blueberries, blueberry bread pudding, bread pudding

Tried this recipe?Let us know how it was!