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.
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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.
Ingredients to make Blueberry Bread Pudding
Let’s start by gathering the ingredients we need to make Blueberry Bread Pudding. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to 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 throughout 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 as 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 it warm from the oven, and I promise you’ll get rave reviews!
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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 granulated 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
- ⅓ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure 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.
Deborah@delicioushappens.com says
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 says
Thanks Deborah, let me know how it turns out if you get a chance to make it!
Erin @ Dinners, Dishes and Desserts says
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 says
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 says
So sorry for the ordeal — I hope she feels better soon.
That blueberry pudding looks amazingly delish 🙂
Tricia @ Saving room for dessert says
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 says
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 says
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 says
Kudos to your wife for staying calm, I don’t think I would have been. Great recipe Chef.
anna says
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 says
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 says
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 says
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 says
This looks incredible! I always have stock pile of blueberries this time of year…can’t wait to give this a try! 🙂
Lynn says
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 says
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!