When you're looking for a delicious and easy make classic American dessert, try my blueberry bread pudding with a creme anglaise. Your family will be glad you did.
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 have bread pudding many times in your life and most are so dense and heavy that they need to smothered in an over the top sauce just to make them palatable.
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 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.
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 either way, you serve it, serve warm from the oven!
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
Blueberry Bread Pudding
- 1 loaf sliced potato bread cut into cubes
- 4 cups whole milk
- 3 large eggs
- 1 1/2 cups sugar
- 2 tablespoons pure vanilla
- 1 teaspoon ground cinnamon
- 2 cups blueberries fresh or frozen
- 2 ounces unsalted butter optional (melted)
- 1 cup whole milk
- 1/3 cup half and half or heavy cream
- 3 oz sugar
- 4 large egg yolks
- 1 teaspoon vanilla
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
- 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.