Blueberry Bread Pudding is warm, soft, and buttery with sweet bursts in every bite! A delicious, comforting dessert or brunch sweet treat!
Just like the classic Bread Pudding, this Blueberry version is perfect for a simple Dessert or to satisfy your sweet tooth at Breakfast. One recipe makes several servings, so it’s great to serve for a holiday or any time you have a big group to feed.
Sabrina’s Blueberry Bread Pudding Recipe
This Blueberry Bread Pudding recipe is the perfect comfort food to bring to a brunch. The white bread pieces are covered in a sweet custard, so they bake buttery and tender. The sweet and tart fruit is baked into the warm bread. Then it’s all topped off with a rich, golden sauce made with pure vanilla extract and lemon. The delicious taste and tender texture make it a wonderful crowd-pleasing recipe.
Recipe Card
Ingredients
Blueberry Bread Pudding:
- 16 ounces sandwich bread (crusts removed and day old), cubed
- 2 cups blueberries , fresh
- 1/4 cup unsalted butter , melted
- 8 large eggs
- 4 cups whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Vanilla Lemon Sauce:
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 pinch cinnamon
- 1 large egg
- 2 tablespoons unsalted butter , melted
- 1 1/4 cups whole milk
- 1 pinch salt
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
Instructions
Blueberry Bread Pudding:
- Preheat oven to 375 degrees and spray a 9×13-inch baking dish with baking spray.
- Layer in the bread and sliced blueberries evenly (half the bread, half the blueberries, rest of bread, rest of blueberries).
- In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract.
- Pour over bread mixture.
- Let soak for 15 minutes.
- Bake for 60-70 minutes until custard is gone and the top is slightly browned.
Vanilla Lemon Sauce:
- Whisk everything but the lemon juice, vanilla, and lemon zest in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.
- Remove from heat and add in the lemon juice, vanilla, and lemon zest. Serve over the pudding.
Nutrition
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Table of Contents
About this Recipe
Blueberries are such a wonderful fruit to work into Breakfast Baked Goods. Between Blueberry Muffins, Blueberry Jam, and Blueberry Lemon Bread, there are just so many ways to use them. This recipe is another delicious one to add to the list! The tart blueberries add a nice contrast to the other sweet ingredients.
Chef’s Note
It’s a lovely recipe that’s sure to be a favorite with the whole family. If you’re serving a smaller group and won’t finish the entire dish, rich Bread Pudding keeps well in the fridge and freezer. So, you can enjoy it again throughout the week.
How to Store
- Serve: Don’t leave Blueberry Bread Pudding at room temperature for more than 2 hours.
- Store: Cover the Bread Pudding in plastic wrap or put it in an airtight container to keep in the fridge for up to 1 week.
- Freeze: You can also freeze this recipe for up to 3 months. Put it in the fridge to thaw overnight before reheating it.
Ideas to Serve
- Whipped Cream: Make an easy whipped cream using heavy whipping cream, powdered sugar, and vanilla.
- Caramel Sauce: For an extra-sweet take, use some salted caramel sauce.
- Sugar: For a simple topping, just sprinkle brown sugar or powdered sugar on top.
- Streusel: To make an easy brown sugar streusel topping, combine ½ cup brown sugar, ½ cup white sugar, ½ cup flour, ¼ cup butter, and 1 ½ teaspoons ground cinnamon. Combine the streusel in a bowl with a fork or pastry cutter. Then sprinkle the brown sugar cinnamon streusel over the Blueberry Pudding.
- Ice Cream: For a delectable dessert recipe, serve Bread Pudding with creamy Vanilla Ice Cream on top.
- Fresh Blueberry Sauce: You could also double up on the blueberry flavor with a fresh blueberry sauce. Just combine 3 cups of blueberries, 1 cup of water, ½ cup of sugar, and ½ teaspoon of vanilla in a saucepan. Once the mixture comes to a boil, add in 1 ½ tablespoons of cornstarch to thicken.
Variations
- Bread: The recipe works with most white bread. You can try any of your favorite breads like French bread, sourdough, challah, or brioche.
- Add-ins: For Blueberry Bread Pudding with some more flavor, try adding an extra teaspoon of cinnamon, vanilla, or almond extract. You could also mix in some white chocolate with white baking chips.
- Fruit: Although the recipe calls for fresh blueberries, you could use fresh or frozen berries. If you make Blueberry Bread Pudding with frozen blueberries, let them thaw ahead of time. To make it more like a dessert, you could also top off the pudding with blueberry preserves or blueberry pie filling. You can also try out different kinds of fruit. Diced apples, fresh cranberries, strawberries, or raspberries would make great additions.
- Sweet Potato Bread Pudding: To make Sweet Potato Bread Pudding, use 2 medium sweet potatoes instead of blueberries in the recipe. Then sprinkle brown sugar and cinnamon streusel for a sweet taste.
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