Blueberry bread pudding is the kind of cozy dessert that warms you from the inside out. It’s simple, comforting, and full of nostalgic charm. This dish takes day-old bread and turns it into something truly special with the help of juicy blueberries and a creamy custard. I first discovered it at a small family brunch, and the moment I took a bite, I knew I had to make it myself. It’s now a regular in my kitchen. If you’re a beginner looking for a no-fail dessert, this blueberry bread pudding recipe will be your new favorite.
Why You’ll Love This Recipe
There are so many reasons why blueberry bread pudding deserves a spot in your dessert rotation:
- Deliciously Comforting – With tender bread soaked in sweet vanilla custard and bursts of juicy blueberries, every bite is pure bliss.
- Easy to Make – It’s almost impossible to mess up. The steps are simple, and the ingredients are forgiving.
- Versatile – Serve it as dessert, breakfast, or a weekend brunch centerpiece. Dress it up or keep it rustic.
- Budget-Friendly – Use leftover bread and basic pantry staples. It’s the perfect way to reduce waste without sacrificing flavor.
Whether you’re entertaining guests or just want a sweet treat for yourself, blueberry bread pudding is always a hit.
History or Fun Facts About Blueberry Bread Pudding
Bread pudding has roots dating back to the 11th century in England, where resourceful cooks repurposed stale bread. Blueberries, native to North America, weren’t commonly added until the 20th century when commercial farming made them widely available. Combining the two created the now-popular blueberry bread pudding. In the American South, variations often include rich sauces like bourbon or caramel. Across the country, this humble dish has evolved into a gourmet option found in restaurants and home kitchens alike. Despite its fancy reputation, it remains one of the easiest and most satisfying desserts to prepare.
Ingredients
For the pudding:
- 6 cups cubed day-old brioche or challah
- 1 ½ cups fresh or frozen blueberries
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional)
- ½ tsp ground cinnamon
- ¼ tsp salt
For topping/serving (optional):
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream
- Maple syrup or warm cream sauce
Blueberry Bread Pudding Steps
Step 1: Prepare the baking dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Assemble the bread and berries
Add your cubed bread to the dish. Sprinkle blueberries over the top, distributing them evenly.
Step 3: Mix the custard
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, lemon zest, cinnamon, and salt until smooth and fully combined.
Step 4: Pour the custard
Pour the custard mixture evenly over the bread and berries. Press gently to help the bread soak it up.
Step 5: Rest and soak
Let the mixture sit for 15–20 minutes. This helps the bread absorb the liquid for a rich, soft texture.
Step 6: Bake
Bake uncovered for 45–50 minutes. The top should be golden and a knife inserted in the center should come out mostly clean.
Step 7: Cool and serve
Allow to cool slightly before serving. Top with powdered sugar or a scoop of vanilla ice cream if desired.
Blueberry Bread Pudding Tips and Twists
Top 5 Tips for Success:
- Use slightly stale bread – Fresh bread turns mushy, but day-old bread holds up beautifully.
- Don’t rush soaking – Letting it sit before baking ensures the custard is fully absorbed.
- Balance the sweetness – Taste your blueberries; adjust the sugar if they’re very sweet or tart.
- Avoid soggy bottoms – Make sure your baking dish isn’t overfilled with liquid.
- Let it rest – After baking, rest the pudding for 10 minutes to firm up and cut easily.
Fun Variations to Try:
- Coconut-Almond Twist – Use coconut milk instead of dairy and add slivered almonds for a nutty crunch.
- Cinnamon Apple-Blueberry – Add ½ cup of diced apples and a pinch more cinnamon.
- Chocolate Chip Delight – Sprinkle in ½ cup white or dark chocolate chips for extra richness.
With these tips and creative spins, your blueberry bread pudding can be customized to suit any mood or occasion.
Storage, Reheating, and Make-Ahead Tips
Blueberry bread pudding is just as tasty the next day, making it ideal for leftovers.
Storage: Once cooled, cover the dish with foil or transfer to an airtight container. Keep in the refrigerator for up to 4 days.
Reheating: Warm in the oven at 325°F for about 10–15 minutes or microwave individual servings for 1–2 minutes until heated through.
Make-Ahead: Assemble everything the night before and refrigerate. Bake the next day as directed. This makes it a great brunch dish with minimal prep in the morning.
The flavor often deepens overnight, so don’t be surprised if it tastes even better on day two!
Serving Suggestions
Take your blueberry bread pudding up a notch with these ideas:
- With Vanilla Ice Cream – A warm slice topped with a cold scoop is dessert heaven.
- Fresh Berries and Mint – Brighten it up with fresh raspberries or strawberries and a mint garnish.
- Drizzle of Maple Syrup – A classic touch for morning servings.
- Cinnamon Whipped Cream – Add a pinch of cinnamon to your whipped cream for extra spice.
- Pair with Coffee or Tea – Enjoy it as a sweet breakfast alongside your favorite warm drink.
Presentation tip: Serve it in individual ramekins for a special occasion or brunch table.
FAQ About Blueberry Bread Pudding
1. Can I freeze blueberry bread pudding?
Yes, wrap portions tightly in plastic and foil. Freeze for up to 2 months.
2. Can I use non-dairy milk?
Absolutely! Almond, oat, or coconut milk work well.
3. Is it better fresh or next day?
Both are great. It’s softer and more flavorful after resting overnight.
4. What bread is best?
Brioche, challah, or French bread are perfect for soaking up the custard.
5. Can I add nuts?
Yes! Walnuts or pecans add a great crunch.
Blueberry Bread Pudding
Ingredients
Custard Base:
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Bread & Fruit:
- 6 cups cubed day-old brioche or challah
- 1 ½ cups fresh or frozen blueberries
- 1 tsp lemon zest optional
Toppings (optional:)
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread cubed bread evenly in the dish and sprinkle with blueberries.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, lemon zest, and salt.
- Pour the custard mixture over the bread and press down lightly to help it absorb.
- Let it sit for 15–20 minutes to soak.
- Bake uncovered for 45 minutes or until golden and set in the center.
- Cool slightly, then dust with powdered sugar.
- Serve warm with whipped cream or ice cream. Enjoy your blueberry bread pudding!
Notes
Per serving (estimated): 320 calories, 15g fat, 38g carbs, 8g protein, 23g sugar
Blueberry Bread Pudding Wrap-Up
Blueberry bread pudding is a heartwarming dish that brings comfort, flavor, and nostalgia in every bite. It’s simple enough for weeknight baking and special enough for guests. With just a few ingredients and easy steps, you can create a dessert (or breakfast!) that feels fancy but couldn’t be easier. Customize it to your liking, make it ahead, and enjoy it any time of day. Whether you’re baking for loved ones or treating yourself, this recipe never disappoints. Don’t be surprised if it becomes your go-to way to use up leftover bread.
Explore More Recipes on Our Blog
Loved this blueberry bread pudding? You’ll find even more cozy, easy recipes on our blog! Try our fluffy Cinnamon Swirl Pancakes for breakfast joy, or indulge in the fruity sweetness of our Dubai Strawberry Cup. Craving something savory? Don’t miss our Chicken Alfredo Lasagna or Tuscan Chicken Meatballs. For cookie lovers, our Carrot Cake Cookies are a must-try. At Abby’s Recipes, we’ve got something for everyone—simple, flavorful, and always beginner-friendly!