I threw together blueberry bread pudding last night using half a leftover batard and some fresh Jersey blueberries. We were grilling after a long day at the pool, and I knew that somewhere during the movie we were planning to watch later, my men were going to ask what there was for dessert.
This was quite delicious, but it wasn’t as creamy as some might expect a bread pudding to be. Increasing the liquid by about a quarter might have made it a bit creamier, but I liked the combination of creamy bread pieces and crunchy bread pieces.
Here’s my recipe for blueberry bread pudding.
- 3 cups of day old bread cubes
- 1 c milk (I used 1%)
- 3 eggs + 1 egg yolk
- ½ c sugar
- 1/8 c brown sugar
- 1 tsp vanilla
- ¼ tsp cinnamon
- ½ tsp salt
- 1 c fresh blueberries
- 1 tbs
- 1 tbsp butter, softened
- Spray a 9” pie plate with nonstick spray. Place bread cubes in the plate.
- Combine milk, eggs, sugars, vanilla, cinnamon and salt in a bowl. Whisk until well mixed. Add the blueberries to the mixture.
- Pour the mixture over the bread in the pie plate.
- Place a 9” dinner plate over the pie plate and place a heavy pot on top of that to keep it down. This will help to keep the bread down and enable it to soak up more of the liquid mixture. Allow the bread to soak for at least a half hour.
- Preheat the oven to 350 degrees F.
- Right before placing the bread pudding in the oven, spread the butter over the bread that is sticking up.
- Cook, uncovered for 45 minutes.
- Allow to cool for a while before serving. Serve warm as is, with a whiskey sauce, or with vanilla ice cream.
- You can use the whiskey sauce recipe from a previous bread pudding recipe I shared with you.
- My husband thought the blueberries were a bit heavy in this. I didn’t. You could decrease the amount of blueberries if you want to.
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