Blueberry Bread Pudding
This easy blueberry bread pudding recipe is rich, custardy, and packed with juicy blueberries. It's a cozy brunch or holiday dessert, and a great way to use up day-old bread!
Servings: 12 servings
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 to 1.5 pounds loaf of brioche or challah bread cut into 1-inch cubes
- 2 cups fresh blueberries stems removed
- 4 large eggs
- 4 cups milk
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
Instructions
- Prep your tools. Preheat the oven to 350ºF. Grease a 9x13 glass pan with the butter. Set aside.
- Cut the bread into cubes. Cut the brioche into about 1-inch cubes. I usually cut 1 slice of bread into 6 pieces. Add the cubes to the prepared 9x13 baking dish.
- Prepare the filling. Add the blueberries to the baking dish with the bread cubes. Use your hands to mix things together. (If there isn't enough room to do so, you can put half the bread cubes in a large bowl. Mix half the blueberries with what's still in the baking dish, and the other half of the blueberries with the bread in the bowl. Add the bowl mixture back to the baking dish and voila, nicely mixed bread cubes and berries.)
- Make the egg mixture. In a large bowl, whisk the eggs together. Add the milk, sugar, vanilla, ground cinnamon, and nutmeg. Whisk until thoroughly incorporated.
- Add the custard. Pour the egg mixture (custard) over the bread cubes. Using a fork, move the bread pieces around a bit so that every piece can soak up the custard. Use the back of your spoon to press the bread cubes down into the custard. Then, set it aside for 15-30 minutes. (Preferably 30.)
- Bake. Bake uncovered for 50-60 minutes, until the bread pudding is golden and has puffed up a bit. The pudding is done when a knife inserted into the center comes out clean (no wet custard on it). Allow the pudding to cool for 10 minutes.
- Slice and serve. With a serrated knife, cut the bread pudding into squares. Remove each square with a spatula and serve with a generous scoop of vanilla ice cream and whipped cream.
Notes
- Storage: Let the bread pudding cool to room temperature, then cover it tightly with Saran Wrap in the baking pan. Or you can cut it into slices and transfer them to an airtight container. Store in the fridge for up to 5 days. I don't recommend freezing bread pudding because it will affect the texture too much.
Nutrition
Serving: 1slice | Calories: 353kcal | Carbohydrates: 50g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 225mg | Potassium: 163mg | Fiber: 1g | Sugar: 31g | Vitamin A: 578IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg
