Have you ever had Blueberry Bread Pudding?
If not, you’re going to love my blueberry bread pudding! One of my signature desserts has always been bread pudding. I learned to make it early on in my career and there are few that ever come close to this amazingly simple dessert.
I’m sure you’ve had bread pudding many times in your life and most end up being so dense and heavy that they need to be smothered in an over the top sauce just to make them palatable.
And that’s really a shame because bread pudding should be light, creamy and delicious even without a sauce.
What Kind of bread should I use when making bread pudding?
Potato bread is my favorite bread to use when I make my legendary bread pudding. But I’ve also used regular white bread, hot dog rolls, hamburger rolls (unseeded), hoagie rolls and croissants.
I would say just about any white flour bread item would work. Rye or any other strong-flavored bread, or seeded bread would be a little too much for this dessert. Although a tasty 11-grain bread could make a very interesting bread pudding.
Using potato or white bread for the pudding allows it to stand on its own and the sauce simply accents the light fluffy texture and flavors.
How do I make Blueberry Bread Pudding?
To make the custard mixture, gently beat the eggs, then add the milk, sugar, cinnamon and vanilla. Continue to whip using a whisk until the sugar has been fully incorporated.
- Use a 13×9 inch baking pan to make my blueberry bread pudding.
- Cut the potato bread into cubes and place in the baking dish (it should be higher than the pan)
- Pour the custard mixture over the bread cubes and mix well and let it sit for at least 15 minutes.
- Add in the blueberries, distributing them through out the bread mixture. Drizzle the melted butter over the entire pan letting some of the butters richness touch as much of the top of the mixture that it can.
- Cover the pudding lightly with foil, making sure to give room for expansion.
Bake the blueberry bread pudding for one hour at 350 degrees.
Then uncover the bread pudding and continue to bake for 15 minutes more or until the center is fully set. (if the butter has pooled in any area, spread it around before the final 15 minutes…this will help get it golden brown.)
How do I make Creme Anglaise?
- Bring 4 eggs to room temperature, and separate using only the yolks.
- Whip the egg yolks with the sugar until fluffy and pale yellow, set aside
- In a small pot heat the milk and half and half until it is simmering, remove from heat.
- Slowly mix half of the milk into the egg mixture, stirring the eggs as you pour the hot milk into them.
- Add the egg mixture back into the remaining milk along with the vanilla and continue to simmer for about 5-7 minutes until the mixture has slightly thickened, use a rubber spatula to stir the mixture constantly, getting into all the corners.
*The Creme Anglaise should be thick enough that when you run your finger through a coating on a spoon it remains separated.
What is the best topping for bread pudding?
I started out making my legendary bread pudding with a cream cheese frosting but for this recipe, I wanted to change things up a bit.
Blueberries found their way into this version of bread pudding when I noticed a pint of fresh blueberries in the fridge.
I didn’t want to overpower the blueberries in this dessert so I decided to make Creme Anglaise instead of my classic cream cheese frosting. It was a good choice.
This would also be amazing served with vanilla ice cream or simply homemade whipped cream. But way, you serve it, serve warm from the oven and I promise you’ll get rave reviews!
If you enjoyed this recipe you may also like these:
- Caramel Macchiato Bread Pudding
- Cranberry Egg-Nog Bread Pudding
- The Best Tiramisu You’ll Ever Have
- Blueberry Buckle
Blueberry Bread Pudding with Creme Anglaise
Ingredients
Blueberry Bread Pudding
- 1 loaf sliced potato bread cut into cubes
- 4 cups whole milk
- 3 large eggs
- 1 ½ cups sugar
- 2 tablespoons pure vanilla
- 1 teaspoon ground cinnamon
- 2 cups blueberries fresh or frozen
- 2 ounces unsalted butter optional (melted)
Creme Anglaise
- 1 cup whole milk
- ⅓ cup half and half or heavy cream
- 3 oz sugar
- 4 large egg yolks
- 1 teaspoon vanilla
Instructions
Blueberry Bread Pudding
- You will need a 13×9 inch baking pan
- Cut the potato bread into cubes and place in the baking dish (it should be higher than the pan)
- Gently beat the eggs, then add the milk, sugar, cinnamon and vanilla and continue to whip with a whisk until the sugar has been fully incorporated.
- Pour this milk and egg mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Let it sit for at least 15 minutes.
- Add in the blueberries, distributing them through out the bread mixture. Drizzle the melted butter over the entire pan letting some of the butters richness touch as much of the top of the mixture that it can.
- Cover the pudding lightly with foil. Give room for expansion.
- Bake for One hour at 350 degrees, then uncover and continue to bake for 15 minutes more or until center is fully set. (if the butter has pooled in any area, spread it around before the finally 15 minutes…this will help get it golden brown.)
- Allow the pudding to cool some, but serve it warm with the Creme Anglaise
Creme Anglaise
- Bring 4 eggs to room temperature, and separate using only the yolks.
- Whip the egg yolks with the sugar until fluffy and pale yellow, set aside
- In a small pot heat the milk and half and half until it is simmering, remove from heat.
- Slowly mix half of the milk into the egg mixture, stirring the eggs as you pour the hot milk into them.
- Add the egg mixture back into the remaining milk along with the vanilla and continue to simmer for about 5-7 minutes until the mixture has slightly thickened, use a rubber spatula to stir the mixture constantly, getting into all the corners.
- (The Creme Anglaise should be thick enough that when you run your finger through a coating on a spoon it remains separated.)
- You may strain the Creme Anglaise if it looks like it might have cooked egg in it, but if you’re careful you should not need to. **
- Place the pot with the finished sauce in a bowl of ice water to cool it down quickly, stirring as it cools.
- Place the Creme Anglaise in the refrigerator to get completely chilled and serve with the warm bread pudding.
Ashley Jones
I tasked the hubby with throwing this in the crockpot the other day for dinner. It turned out so good! I wouldn’t change a thing. I also shared it on my blog today — linking back to you of course 🙂 Thanks for sharing.
Elizabeth
Absolutely delicious! The whole family loved it!
Luca - Ruoka on valmis
Can’t wait to make this tomorrow!
Kylie
Yum! Loved by the whole family!
Amanda
I’m a huge bread pudding fan, and this was fabulous! The little bursts of blueberry in every bite made for such a nice summer treat.
Debra
Delish…I had never made bread pudding….we used leftover challah and it was awesome….thanks for the htips.
Liz
We simply couldn’t get enough of this!
Kyleigh
I love bread pudding and this sauce is just amazing!
Debra
Ah…bread pudding is my weakness…always love it. That sauce though….yum!
Leslie
I don’t think I have ever seen a recipe that I want to try as much as this! THIS LOOKS INCREDIBLE! Pinning this to make later!
Meesha
This looks really decadent! Have a bunch of blueberries I have to use up, so for sure going to make this recipe!
Alexandra
Such a delicious way to use blueberries – and such a satisfying dessert!
Kay
My mum’s favourite, can’t wait to make this for her! She will love me for it!
Taleen | Just As Tasty
I’ve never tried blueberry bread pudding and clearly I am missing out! Thanks for the recipe!
Amanda
This bread pudding is fabulous! It’s such a great way to use blueberries, and the sauce was the perfect finishing. touch.
Marie Leclerc
I had frozen raspberries to use up. It came out wonderful and the sauce is supurb!
Chef Dennis Littley
I bet it was ah-mazing!! thanks for the great review.
Shari
Wonderful Recipe, simple enough and perfect for this cold day here in Ontario. I always make it with raisins, most times soaked in dark rum but thought I’d try a different flavor/recipe. Well done, thank you. Hubby loved it too. 😁
Bill
Fabulous recipe…I’ve made this 4 times in the last couple of months…the details in making the Anglaise Sauce are terrific…no problems.
Thanks Chef!
Chef Dennis Littley
you are very welcome Bill, and thank you for the great review!
Naomi
I tried this with challah bread. The flavor was amazing but mine came out soggy. I baked it again to try drying it out, but it didn’t help. Am I supposed to use ‘just enough’ of the milk mix, or do I drain the pan once the bread has soaked enough? We still gobbled it up, I will definitely try it again but I’d appreciate some advice.
Chef Dennis Littley
I am at a loss as to what could have happened, I’ve been making that bread pudding for about 40 years and never had that happen. My only thought was that you didn’t use enough bread, or accidentally added too much milk.
As a loaf can be subjective in terms of size, you want to have the cut bread mounding in the 13 x 9 baking pan. And I’m sure you’re aware but just checking the cream angalise is made separately and added to the baked pudding.