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.
Notes
Nutrition
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!
Terry
My favorite bread pudding recipe. I always use leftover baguette. The ratio, the blueberries, and the creme anglaise are perfect. Thanks for sharing this delicious treat.
Chef Dennis Littley
thank you for the great review Terry and I’m happy to hear you’ve been enjoying my recipe!
Rhonda F
Made this this evening. The recipe was easy to follow, and yummy as is! My sauce didn’t thcken as much as I’d like but was pretty good for my first attempt! I have a photo of how mine came out but don’t see how to attach it.
Chef Dennis Littley
thanks for the great review Rhonda, and I’m sure the next time you make it the sauce will come out better.
Sally
Hello I have a question about the blueberry bread pudding. Can I use plain white bread instead of potato bread?
Chef Dennis Littley
hi Sally
Yes you can. I just prefer potato bread, but white bread works just as well.
Sabrina brown
I used French bread. I cut it up in chunks and dried it over night. Delish! Croissants work beautifully as well. White bread may be a bit mushy. If you like it that moist. Go for it.
Sabrina brown
Wonderful and easy recipe. Thank you. I will be trying with other flavors and fruits. I did not use cling wrap or foil and it turned out great. Perfect mothers day brunch dessert.
Moona
blueberry bread pudding make in breakfast for the children for own self is good.
Debbie Russell
Thanks for the great recipe! My daughter had a blueberry croissant bread pudding at a restaurant in Venice, California called Feed. While theirs had a blueberry compote on top I decided that using a compote would be best in the winter when you are stuck with frozen blueberries as your only option and your recipe was perfect with fresh blueberries.
As I was going to serve this for breakfast with crisp bacon, I made the creme the night before. It was the first time I had ever made it. You directions were clear and it turned out delicious, so thanks for that.
Since I am a home cook with a free spirit, I made the following changes, I hope this does not offend you.
I used croissants instead of bread because my daughter really enjoyed that at the restaurant. I purchased a dozen package from a warehouse type store for 6.99 cut them up and let them sit on the counter overnight loosely covered with a paper towel so they would be a little dry to be able to better soak up the milk mixture.
I added a pinch of salt and the zest of a lemon. Just so you know this was my first time zesting a lemon. I had recently purchased a microplane and had been looking for an excuse to use it. I had to call a friend who was a chef and ask if I should use the whole lemon to zest because I was a little freaked out about making it too lemony rather than it being a background flavor. Sine it was a regular sized lemon she thought I should zest the whole thing. Good call. Just a hint of lemon which was a great compliment to the blueberry.
Finally, when I baked it, I used parchment paper under the foil rather than cling wrap. I live in Eugene, Oregon where recreational marijuana is legal but they eat 90 percent organic:) I didn’t want to hear all about my guests theories on the chemicals the plastic was leaching into the food during the baking process. While I eat 90 percent organic as well, you can’t believe every kooky thing you read on the internet. But you do want your tie-dyed guests to feel comfortable so I went with parchment just to keep the “X-Files” style food safety conspiracy rabble rousing down to a bare minimum at the brunch table.
I used the butter as you suggested despite using buttery croissants. Since coconut oil is all the rage these days and people are trying to add it to their diet for health reasons, I suppose one could substitute it for the butter with equally delicious results. But then they probably ought to add that pinch of salt to make up for what was in the butter.
My bread pudding turned out amazing! It was my first attempt ever so I appreciate your recipe. What really made me want to make it were your pictures. Really stunningly beautiful, worthy of a food magazine cover. You should submit it.
Finally, I want to say how lovely it was that you made this when your wife was struggling. When I read your account I thought right away that your cooking was a tangible way of loving her. I too made this for love, for my daughter, since she was so enamoured with the dish we had while on vacation. I wanted her to have that experience at home. She starts high school in a few weeks and has been exhausted from volleyball daily doubles. I wanted her to have a comfort meal from mom.
I’m going to try several of your other dishes, I’ve become a real fan!
Chef Dennis Littley
Thanks so much for such amazing feedback Debbie, and I am never offended when people experiment with my recipes. Its all about what you like and what you happen to have on hand. It sounds like it was a big hit and I’m very glad you enjoyed it. food is always better when you make it for someone else and there is love involved.
Dennis
Liz
Can you make this with cranberries? Or is it too tarty? Add orange juice?
Chef Dennis Littley
I was actually just thinking of that Liz. I think you’d have to cook and sweeten the cranberries a bit first, possibly sugaring them.
Jenn
I made this for breakfast this morning. It was a huge hit! The sauce on top makes it the perfect bread pudding. Thanks for the recipe.
Chef Dennis Littley
I’m happy to hear you enjoyed it Jenn, thanks so much for letting me know!
Donna
Can you substitute vanilla bean powder?
Chef Dennis Littley
hi Donna
yes you can, that’s an easy substitution.
Dress and Dish
I can’t believe that bat story. How scarey. I would never sleep well again! Anyway, maybe if my husband cooked a dinner like that AND dessert like that all would be fine again!! Looks amazing!!
Chef D
Thanks Lana, my wife actually just started turning off the hall light. It was quite an experience!
Roxana | Roxana's Home Baking
Oh Chef, I got goose skin reading your post. Thank God you don’t have other bats intrusions or worse, a colony. I saw once a documentary and the people had to leave their house, that’s how bad it turned out.
The blueberry bread pudding looks great, perfect treat to calm down after the living nightmare
Amy Liu Dong
Oh my goodness! This recipe looks really delicious, and seeing this makes my mouth-watering! Yum!
Wendy Irene
I am so glad you guys called the doctor and she went to get the shots. I’ve heard it is very important to do that if a bat gets in because I think once you know you have rabies it is too late. I am so, so sorry you went through that 🙁
Sending positive vibes to uplift you guys!
Deborah@delicioushappens.com
I’m sorry about the bat….and the shots….and the lack of sleep (I almost didn’t read the post because I was gazing and drooling at the photo). This is the best looking bread pudding I’ve ever seen. I can’t wait to make it. Bought plenty of blueberries today….so now I know exactly how I’m going to use them!
Chef D
Thanks Deborah, let me know how it turns out if you get a chance to make it!
Erin @ Dinners, Dishes and Desserts
Oh my God!! I am not sure I could ever sleep again! Bats are one thing that freak me out beyond anything! I am cringing just thinking about it. Ball point pen? You have to be kidding me!!!
So glad you made her such a nice dinner, and this gorgeous dessert. Those blueberries look incredible!
Kim Bee
We have a bat living in our yard. I hope to heck it never gets in the house.
Poor Lisa. Tell her I hope she feels better.
Lovely recipe. I adore blueberries so much, they are so tasty.
Kiran @ KiranTarun.com
So sorry for the ordeal — I hope she feels better soon.
That blueberry pudding looks amazingly delish 🙂
Tricia @ Saving room for dessert
Completely dreamy dessert! So pretty. Bats can be very scary. Hope that’s the end of it. Best wishes to your wife for a speedy and complete recovery from this ordeal.
Elin
Chef…what a bat experience ! Glad that you managed to get the people to come and help sealed the vent access or you will have another sleepless night. But after the ordeal, this blueberry bread pudding and pasta with jumbo lump crab meat definitely took away the anxiety 🙂 Have a nice day Chef and regards to Lisa.
Mei-i @gastronomic nomad
This looks delicious! I’m so sorry to hear about the bat situation AND the rabies shots. That is definitely the worst of it. And no shame in admitting being scared of bats…I would have reacted the same exact way as you and definitely not slept the rest of the night.
Carrie's Experimental Kitchen
Kudos to your wife for staying calm, I don’t think I would have been. Great recipe Chef.
anna
ha! i’m sorry about the bat! at least it’s sort of a funny story now. and that bread pudding? looks INCREDIBLE. like, i cannot credit it. it’s too amazing.
Jeanette
What a scary experience and not fun at all for either one of you, especially Lisa. Sounds like your beautiful bread pudding provided the perfect comfort food.
Kimby
I’m so sorry to hear that your wife had to undergo the shots… no fun, and certainly more scary than contending with a flying rodent. Favorite meals are a great consoler…
Sandra
That was a nasty ordeal and I hope the bats are gone for good. Your bread pudding would be the perfect sweet treat to calm anyone’s nerves.
Christina @ Sweet Pea's Kitchen
This looks incredible! I always have stock pile of blueberries this time of year…can’t wait to give this a try! 🙂
Lynn
After her (and your) ordeal, I think she was deserving of that dessert! I once came home to two raccoons who’d gotten in through the cat door. Intruding animals are not fun period.
Like your idea to use creme anglaise. Have you used other breads? I’ve got left over walnut levain and am thinking that may be nice too.
Kath
I just recently read that you can be bitten by a bat and not even know it! I’m sorry you and Lisa had to go through the ordeal, but I’m glad she’s getting treatment.
Your pasta with crab meat and gorgeous Blueberry Bread Pudding had to be quite soothing to Lisa!
mike @ TheCulinaryLens
I would not handle that situation too well. Food really can be a comfort in a time of crisis
Paula @ Vintage Kitchen
It´s a good thing the shots have evolved; more than 25 years ago I was supposed to get ten rabies shots, then it turned out I am allergic to them! It would´ve been so nice to have someone make this blueberry pudding for me! This is really comfort food.
Minnie@thelady8home
How awful!! Rabies shots induce terror even though they are not as bad as they used to be once upon a time.
Hope everything is ok and the bat does not make a reappearance.
The bread pudding looks delicious.
Anita at Hungry Couple
Oh, dear. Dealing with a bat would be bad enough but having to get rabies shots just adds injury to the insult. I hope Lisa’s feeling better. At our Long Island house we have to deal with all manner of annoying critters. Squirrels in the attic and raccoons getting into the garbage are the most egregious. Fortunately, no bats (I don’t think!). Both of those also carry rabies so we need to be careful when trapping the squirrels and we just stay away from the raccoons!
On a happier note, that bread pudding looks amazing. I’d certainly be feeling better if my husband made me a dessert like that!
RavieNomNoms
Wow Chef! That looks great!! I have so many blueberries from my mom’s house as well, so I will have to make this to use them up!
Lea Ann (Cooking on the Ranch)
Yikes! Isn’t it amazing that the bat just disappeared like that? And I’m surprised she had to get those shots. I may not have even thought about calling a doctor. Well, comfort food was definitely in order and pasta is always perfect. This dessert looks really fabulous. Especially with that creme anglaise. Pinned.
Jessica | Oh Cake
If ever anyone needed some comfort food it’s you and Lisa! Oh wow! Here in Boston the common problem are what we jokingly refer to as “night squirrels.” You know… those critters that like to hover around waterfront areas or anyplace there are restaurants. Lucky us! We live in one of the most condensed restaurant zones in the city – along the waterfront! We’re on a first name basis with Exterminator Rob who comes to the building every 3 months to make sure we remain rat-free… er… night squirrel-free. I hope your week gets better – fast!
Renee
I have never been a fan of bread pudding but this recipe may be the one to change my mind. It looks so incredible and I really like creme anglaise. I’m bookmarking this.
Hester @ Alchemy in the Kitchen
Delicious summery bread pudding – my gran would always give us something sweet if we’d had a shock and I guess potentially rabid bats in your house counts as a shock.
Lea's Cooking
Wow what a story. I am glad you guys are okay.
I love bread pudding:))) Will def try with blueberries and cream. I make mine with fresh raspberries with sweetened condensed milk on top.
Laura @ Family Spice
What a horrible story and to get rabies shots when you aren’t 100% sure you got bit? Terrible! Lisa is lucky to have you to take care of her and I know that eating the entire pan of this bread pudding would make me smile after five shots, too!
Brian @ A Thought For Food
Oh how horrible! What a pain that she had to get the shots too! So, when I was eleven, I went to camp and one night we had a bat flying around our cabin. The counselor grabbed the only thing around — my tennis racket — and proceed to swing at the thing. Long story short… I was left with a very bloody tennis racket. Not pleased.
What does please me is this bread pudding… I’m a sucker for comfort food and this is definitely up towards the top of the list.
Jen @JuanitasCocina
I would have screeched like a banshee if a bat were flying around my house. The neighbors and the neighbors’ neighbors would have heard me. I do hope Lisa is okay.
On another note, this bread pudding is divine! And it would have made me feel all better.
Charlie
This bread pudding looks amazing! I’ve been eating blueberries like a crazy person, maybe I should use some for baking too :p. I love potato bread too but never thought of using it in a sweet baked good.
Laura (Tutti Dolci)
Oh my goodness, what an ordeal! Glad the shots were not too tramautic. This bread pudding looks like the perfect way to put the bats behind you. I love the use of blueberries here!