Blueberry Bread Pudding is a comforting, indulgent dessert that transforms stale bread and fresh or frozen blueberries into a rich, custardy delight. This recipe combines soft, custard-soaked bread with the juicy burst of blueberries in every bite. The sweetness of the blueberries complements the warm spices of cinnamon and vanilla, creating a perfect balance of flavors. Served warm, with a drizzle of vanilla sauce or a dollop of whipped cream, this blueberry bread pudding is a wonderful treat for brunch or dessert that’s both simple and satisfying.
Ingredients:
- 6 cups day-old bread, cubed (such as French bread or brioche)
- 1 ½ cups fresh or frozen blueberries
- 4 large eggs
- 2 cups milk (or almond milk)
- 1 cup heavy cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp butter, melted
- Powdered sugar or whipped cream, for serving (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Assemble the bread and blueberries: In the prepared baking dish, layer the cubed bread and scatter the blueberries evenly over the top.
- Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Combine: Pour the custard mixture over the bread and blueberries, ensuring all the bread cubes are soaked. Gently press the bread down with a spatula so it absorbs the custard. Let it sit for 10-15 minutes to soak.
- Bake: Drizzle the melted butter over the top of the pudding and bake for 40-45 minutes, or until the bread pudding is golden brown and the center is set.
- Serve: Let the bread pudding cool slightly before serving. Dust with powdered sugar or serve with whipped cream for an extra indulgent touch.
Enjoy this warm and cozy Blueberry Bread Pudding as a delicious dessert or special breakfast treat!