We’ve discovered the perfect way to transform leftover bread into something absolutely magical. This blueberry bread pudding combines the comfort of traditional bread pudding with bursts of sweet and tangy blueberries that’ll make your kitchen smell like heaven.
There’s something deeply satisfying about creating a dessert that’s both rustic and elegant. Our version takes day-old bread and transforms it into a custardy masterpiece that’s studded with plump blueberries. Whether you’re using fresh summer berries or frozen ones from your freezer this recipe works beautifully year-round.
What makes this bread pudding special isn’t just the blueberries – it’s how the custard base soaks into every corner of the bread creating pockets of creamy goodness. We’ll show you exactly how to achieve that perfect balance between soft custard and slightly crispy edges that makes each bite irresistible.
Ingredients
Our blueberry bread pudding requires simple pantry staples that come together to create this spectacular dessert. We’ve organized the ingredients into two sections to make preparation straightforward and efficient.
For the Bread Pudding
- 8 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread work best)
- 1½ cups fresh or frozen blueberries
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar for sprinkling
For the Vanilla Custard Sauce
- 1 cup heavy cream
- ½ cup whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Equipment Needed
Creating our delicious blueberry bread pudding requires exact kitchen tools to ensure perfect results every time. We recommend gathering all equipment before starting to streamline the cooking process.
Essential Baking Equipment
Our primary vessel is a 13×9 inch baking pan which provides optimal depth for even cooking and serves 8-10 portions generously. Alternatively, we can use an 8×8 inch pan for smaller batches that serve 4-6 people perfectly.
Mixing and Preparation Tools
We need a large whisk or electric mixer to create our smooth custard base without lumps. A sturdy mixing bowl accommodates all our ingredients while allowing proper whisking motion.
Measuring Accuracy
Precise measuring cups and spoons ensure our pudding achieves the perfect custard to bread ratio. We use dry measuring cups for sugar and liquid measuring cups for milk and cream.
Temperature Control
Our oven must preheat to 350°F (177°C) for consistent baking results. We recommend using an oven thermometer to verify accuracy since temperature variations affect cooking time.
Additional Helpful Tools
A sharp knife helps us cube day-old bread into uniform pieces. Small bowls organize our ingredients efficiently during preparation. Finally, we suggest having aluminum foil ready to cover the pudding if the top browns too quickly during baking.
Prep Instructions
With our ingredients measured and equipment ready, we can begin transforming these simple components into an extraordinary dessert. These foundational steps ensure our blueberry bread pudding develops the perfect texture and flavor balance.
Preparing the Bread
We start by tearing our day-old bread into small cubes, approximately 1 inch in size. This irregular tearing creates better surfaces for the custard to penetrate compared to uniform knife cuts. Our bread pieces should feel slightly firm to the touch, as this texture allows them to absorb the custard without becoming mushy. We arrange these cubes in a single layer on a baking sheet and let them sit at room temperature while we prepare the custard base. The bread will continue to dry slightly during this time, creating the ideal foundation for our pudding.
Making the Custard Base
We begin our custard by beating the eggs with granulated sugar until the mixture becomes pale and well combined. The sugar should dissolve completely into the eggs, creating a smooth base. Next, we add our melted butter and whisk until the mixture appears glossy and uniform. We slowly incorporate the heavy cream and whole milk, whisking continuously to prevent the eggs from scrambling. Our vanilla extract and ground cinnamon get added at this stage, along with a pinch of salt to enhance all the flavors. The finished custard should pour smoothly and coat the back of a spoon.
Assembling the Pudding
We grease our 13×9 inch baking pan thoroughly with butter to prevent sticking. Half of our prepared bread cubes go into the pan first, creating an even layer across the bottom. We scatter half of our blueberries over this bread layer, ensuring even distribution throughout the pan. The remaining bread cubes form our second layer, followed by the rest of our blueberries on top. We pour our custard base slowly over the entire assembly, using a spoon to gently press down any bread pieces that float to the surface. Every piece of bread should be submerged in the custard mixture. We cover the pan with plastic wrap and let it rest for one hour at room temperature, allowing the bread to fully absorb the custard and the flavors to meld together.
Baking Directions
Now that our blueberry bread pudding has rested and absorbed the custard mixture, we’re ready to transform it into a golden dessert masterpiece. These baking steps will ensure perfectly cooked pudding with a beautiful golden top and creamy interior.
Oven Setup
We begin by preheating our oven to 350°F (177°C) before any other preparation steps. Position the oven rack in the center to ensure even heat distribution throughout the baking process. Grease our chosen baking pan thoroughly with butter or cooking spray to prevent sticking.
Our pan selection affects both cooking time and serving size:
| Pan Size | Serving Size | Best For |
|---|---|---|
| 8″ x 8″ | 6-8 servings | Smaller gatherings |
| 9″ x 13″ | 12-15 servings | Large families or parties |
We recommend using an oven thermometer to verify the accurate temperature since consistent heat is crucial for proper custard setting.
Baking Process
We cover our assembled bread pudding with aluminum foil to prevent the top from browning too quickly during the initial baking phase. The foil traps moisture and allows the custard to cook evenly throughout the bread layers.
Our baking timeline varies based on pan size:
For 9″ x 13″ pans: We bake covered for 35 minutes, then remove the foil and continue baking for 15-20 additional minutes until the top achieves a golden brown color.
For 8″ x 8″ pans: We bake uncovered for 45-50 minutes, monitoring closely during the final 10 minutes to prevent over-browning.
Alternative method: We can bake covered for one full hour, then remove the foil for a final 15-minute browning period.
We test for doneness by inserting a knife into the center of the pudding. The knife should emerge clean or with just a few moist crumbs clinging to it. The top surface should spring back lightly when touched and display an appealing golden brown color across the entire surface.
Making the Vanilla Custard Sauce
We elevate our blueberry bread pudding to restaurant quality by preparing a luxurious vanilla custard sauce that perfectly complements the warm dessert. This classic crème anglaise transforms simple ingredients into an elegant accompaniment that drapes beautifully over each serving.
Step 1: Heat the Cream Mixture
We begin by combining 1 cup heavy cream and ½ cup whole milk in a medium saucepan over medium heat. Add 1 teaspoon vanilla extract to the mixture and stir gently. Heat the mixture until it begins to steam and small bubbles form around the edges without allowing it to boil.
Step 2: Prepare the Egg Base
While the cream heats, we whisk 3 egg yolks and ¼ cup granulated sugar in a separate bowl until the mixture becomes pale yellow and slightly thick. This process takes about 2 minutes of vigorous whisking and creates the foundation for our smooth custard sauce.
Step 3: Temper the Eggs
We slowly pour about ¼ cup of the hot cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling. Continue adding the hot cream gradually in a thin stream while maintaining constant whisking motion. This tempering process ensures our custard remains silky smooth.
Step 4: Cook the Custard
We return the entire mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon or heat resistant spatula while the mixture thickens. The custard is ready when it coats the back of the spoon and reaches 170°F (77°C) on an instant read thermometer.
Step 5: Strain and Cool
We immediately strain the finished custard through a fine mesh sieve into a clean bowl to remove any lumps. Add a pinch of salt to enhance the vanilla flavor. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until ready to serve.
Our vanilla custard sauce keeps refrigerated for up to three days and can be served warm or at room temperature alongside the blueberry bread pudding. The sauce provides approximately 60 calories per 2 tablespoon serving and adds an indulgent finishing touch to this comforting dessert.
Serving Suggestions
We recommend serving our blueberry bread pudding at an optimal temperature to showcase its rich flavors and creamy texture. The dessert tastes best when served slightly warm or at room temperature, allowing the custard to maintain its perfect consistency while the blueberries release their natural sweetness.
Temperature and Timing
Our preferred serving temperature brings out the full depth of flavors in this comforting dessert. We find that letting the bread pudding rest for 10-15 minutes after removing it from the oven creates the ideal serving consistency. This brief cooling period allows the custard to set properly while maintaining that irresistible warmth.
Classic Toppings
We love improving our blueberry bread pudding with traditional toppings that complement its rich custard base. Maple syrup drizzled over the warm pudding creates a delightful contrast of flavors, while whipped cream adds a light and airy texture that balances the dense bread pudding perfectly.
Vanilla ice cream serves as another excellent topping choice, melting slightly when placed on the warm dessert to create a luxurious cream sauce. We also recommend serving with crème anglaise for an elegant presentation that elevates this comfort food to restaurant quality.
Gourmet Sauce Pairings
Our favorite sauce combinations take this dessert to the next level. A caramel and whiskey sauce provides a sophisticated twist that pairs beautifully with the sweet blueberries and rich custard. We prepare this by combining caramel sauce with a splash of whiskey for depth and complexity.
Chocolate sauce offers another indulgent option that we create by gently heating heavy cream over chocolate baking chips until smooth. This rich chocolate complement enhances the berry flavors while adding decadent richness to each bite.
Presentation Ideas
We suggest serving individual portions in small ramekins or dessert bowls to create an elegant presentation. Garnishing with fresh blueberries and a sprig of mint adds visual appeal and reinforces the primary flavor profile of the dessert.
Make-Ahead Instructions
This delicious blueberry bread pudding becomes even more convenient when we prepare it in advance. The flavors actually improve overnight as the bread continues to absorb the custard mixture.
Refrigerate Unbaked Method
We recommend assembling the entire pudding according to our recipe instructions through the resting phase. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight. This extended chilling time allows the bread to fully absorb the custard mixture and creates an even more cohesive texture.
Remove the chilled pudding from the refrigerator 30 minutes before baking to bring it closer to room temperature. Bake according to our original instructions, adding an extra 5-10 minutes to the cooking time since we’re starting with a cold dish.
Storage and Reheating Guidelines
Leftover baked bread pudding stores beautifully in the refrigerator for up to three days when covered properly. We suggest wrapping individual portions in plastic wrap or storing the entire dish covered with foil.
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerated (whole dish) | 3 days | Oven at 325°F for 15-20 minutes |
| Refrigerated (individual portions) | 3 days | Microwave 30-60 seconds |
| Frozen (wrapped portions) | 1 month | Thaw overnight, then reheat |
Freezing Instructions
Cut the cooled bread pudding into individual serving portions and wrap each piece tightly in plastic wrap followed by aluminum foil. Freeze for up to one month for best quality. Thaw frozen portions in the refrigerator overnight before reheating in the oven at 325°F for 10-15 minutes or in the microwave for 45-60 seconds.
The vanilla custard sauce we prepared earlier also stores well in the refrigerator for up to three days and can be gently rewarmed before serving with our make ahead bread pudding.
Storage Tips
Proper storage ensures our blueberry bread pudding maintains its delicious texture and flavor for days to come. We recommend allowing the dessert to cool completely before storing to prevent condensation buildup.
Refrigerator Storage
Our blueberry bread pudding stays fresh in the refrigerator for up to 3 days when stored properly. We store leftovers in airtight containers to prevent moisture absorption and protect against other refrigerator odors. Individual portions work exceptionally well for quick reheating later.
| Storage Method | Duration | Container Type |
|---|---|---|
| Refrigerated | 3 days | Airtight container |
| Frozen | 3 months | Sealed container or freezer bags |
Freezing for Extended Storage
We can extend storage life by freezing our bread pudding for up to 3 months. Individual portions wrapped in plastic wrap and placed in freezer bags make reheating more convenient. Larger portions should be stored in sealed airtight containers to maintain optimal texture.
Reheating Instructions
We reheat larger portions in the oven at 300-325°F covered with aluminum foil until warmed throughout. Individual servings reheat perfectly in the microwave for 30-60 seconds. Frozen portions should thaw overnight in the refrigerator before reheating using our preferred method.
Best Practices
We always use airtight containers to preserve moisture balance and prevent flavor contamination. Room temperature cooling before storage prevents ice crystal formation during freezing. Our vanilla custard sauce stores separately in the refrigerator for up to 3 days and reheats gently on the stovetop or microwave.
Conclusion
We’ve shared everything you need to create this show-stopping blueberry bread pudding that’ll become a family favorite. This versatile dessert works perfectly for any occasion whether you’re hosting brunch or need an elegant dinner finale.
The beauty of this recipe lies in its flexibility and make-ahead options. You can prep it overnight and simply bake when ready making it ideal for busy schedules or entertaining guests.
With proper storage techniques you’ll enjoy this comforting treat for days. The combination of custardy bread and burst-in-your-mouth blueberries creates an unforgettable dessert experience that transforms simple ingredients into something truly special.
Frequently Asked Questions
What type of bread works best for blueberry bread pudding?
Day-old bread like brioche, challah, or French bread works best for blueberry bread pudding. These breads have a rich texture that absorbs the custard well while maintaining structure. The bread should be slightly stale as fresh bread can become too soggy and won’t hold its shape during baking.
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in your bread pudding. There’s no need to thaw them first – simply fold the frozen berries directly into the bread mixture. Frozen blueberries work just as well as fresh ones and won’t significantly affect the cooking time or final texture.
How long should I let the bread pudding rest before baking?
Allow the assembled bread pudding to rest for at least one hour before baking. This resting period is crucial as it gives the bread time to fully absorb the custard mixture, ensuring even flavor distribution and the perfect creamy texture throughout the dessert.
What’s the ideal baking temperature and time for blueberry bread pudding?
Bake blueberry bread pudding at 350°F (177°C). For a 9×13 inch pan, bake covered with foil for 35 minutes, then uncovered for 15-20 minutes. For an 8×8 inch pan, bake uncovered for 45-50 minutes. The top should be golden and the center should be set.
How do I know when the bread pudding is fully cooked?
The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. Insert a knife into the center – it should come out mostly clean with just a few moist crumbs. The internal temperature should reach about 160°F for food safety.
Can I make blueberry bread pudding ahead of time?
Yes, you can assemble the bread pudding and refrigerate it for at least 4 hours or overnight before baking. This actually improves the flavor and texture. You can also bake it completely ahead of time and reheat individual portions as needed.
How should I store leftover bread pudding?
Store leftover baked bread pudding in the refrigerator for up to 3 days in airtight containers. For longer storage, freeze portions for up to 3 months in sealed containers or freezer bags. Always let the pudding cool completely before storing to maintain texture.
What’s the best way to reheat bread pudding?
For large portions, reheat in a 350°F oven for 10-15 minutes until warmed through. For individual servings, microwave for 30-60 seconds. Cover with foil when reheating in the oven to prevent the top from over-browning while the center warms up.
Is the vanilla custard sauce necessary?
The vanilla custard sauce is optional but highly recommended as it adds a luxurious finishing touch to the dessert. The rich, creamy sauce complements the warm blueberry bread pudding perfectly and elevates the overall dining experience from simple to elegant.
Can I substitute the heavy cream in the recipe?
While heavy cream provides the richest texture and flavor, you can substitute with half-and-half or whole milk for a lighter version. However, this will result in a less creamy custard base. Avoid using low-fat milk as it won’t provide enough richness for proper texture.
