Easy Blueberry Bread Pudding
Blueberry bread pudding made with bread, blueberries, sweetened condensed milk, eggs, and cream. It's an easy recipe that transforms simple ingredients into a delicious dessert that everyone will love!
Blueberry bread pudding is one of my family's favorite ways to enjoy sourdough biscuits or sourdough bread when they get a sweet tooth. It's an easy dessert recipe that can be put together quickly.
Bread pudding is made by soaking stale or "day-old" bread or biscuits with a combination of eggs, cream, sugar, milk, and cinnamon. The mixture forms a sweet custard that bakes into the bread which helps the pudding hold its shape once cut.
The flavor and texture are superb. The bread pudding is firm without being mushy and overly sweet.
ingredients
- baked biscuits: Leftover sourdough biscuits or store-bought biscuits are great for bread pudding. However, day-old white or even honey wheat sourdough sandwich bread can be used.
- blueberries: Use fresh blueberries or frozen blueberries. No need to thaw in advance!
- sweetened condensed milk: Can be replaced with 1 cup milk and ½ cup white sugar.
- heavy cream: Half-and-half or milk can be used in place of the heavy cream.
- eggs: 4 whole eggs
- cinnamon: A pinch of ground nutmeg is also a delicious addition to blueberry dessert recipes.
- optional: lemon zest or lemon juice helps to bring out the flavor of blueberries.
How to make easy blueberry bread pudding
- Preheat your oven to 350°F (177°C) and grease an 8" x 8" baking dish. Tear the biscuits, or bread, into small cubes and place them into the baking dish.
- In a large bowl, whisk the cream, sweetened condensed milk, eggs, and cinnamon together. Pour it over the biscuit pieces, add the blueberries and gently stir to combine. Allow the mixture to sit for 10 minutes so the biscuits will soak up the liquid.
- Bake for 45-50 minutes. (If using frozen blueberries, it may take a few more minutes.)
You'll know the bread pudding is done when the top is golden brown and a butter knife inserted into the center comes out clean.
Allow the bread pudding to cool for 10 minutes before slicing and serving. It's delicious topped with maple syrup, whipped cream, or vanilla ice cream.
How to store and reheat
- Store covered leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350°F until heated through.
This blueberry bread pudding can be made a day ahead of time. Cover the unbaked dish and keep it in the fridge until you are ready to place it in the oven.
More easy dessert recipes: sourdough chocolate chip cookies / sourdough thumbprint cookies / sourdough pop tarts / sourdough blueberry muffins
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Easy Blueberry Bread Pudding
INGREDIENTS
- 8 large baked biscuits (or a loaf of bread, torn into bite-sized pieces)
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 cup blueberries (fresh or frozen)
INSTRUCTIONS
- Preheat your oven to 350°F ( 177°C) and grease an 8" x 8" baking dish to prevent sticking. Add the biscuit pieces to the dish.
- In a large mixing bowl, whisk together the sweetened condensed milk, heavy cream, eggs and cinnamon until well combined. Pour the mixture over the biscuit pieces and add the blueberries. Stir, spread evenly and allow it to sit for 10 minutes in order to soak up the liquid. Press down the top with a spatula to ensure the biscuits are soaked.
- Bake for 45-50 minutes or until golden brown. A butterknife inserted into the center should come out clean. (If using frozen blueberries, it may take a few more minutes.)
- Remove and allow to cool for 10 minutes before slicing. Serve topped with maple syrup.
NOTES
- Store covered leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350°F until heated through.
Nutrition
This recipe was originally posted on Amy in the Kitchen.
This recipe was so good and easy. I used your leftover Irish soda discard bread that I had put orange zest in and part sourdough bread cubes and added a few dollops of cream cheese. I served it with Nonfat Greek yogurt and pecans also. It was so delicious!! Definitely going to make this again. ,😊
A very nice breakfast/brunch recipe that makes use of everyday ingredients. I was looking for an easy holiday recipe and bread pudding also seemed like a good way to use up the bread ends in my freezer. I was out of cinnamon so I used green cardamom and also added almond extract and rose water. I baked it covered with foil and uncovered it when I thought it wouldn't take much longer because I wanted the top to crisp up a bit but it took longer than expected to finish baking and ended up a little dry on the sides - the centre had perfect custardy consistency though. (Next time I'll let the bread soak for longer, bake it in a water bath and cover it for the full bake time, then broil the top.) I had some maple syrup ready to drizzle on it but the sweetened condensed milk does the job - some walnuts would balance it out for those who might not have as big of a sweet tooth but a cup of coffee or tea on the side helps with that too. Pretty good and adaptable recipe that I'll riff on again. Thanks!
Thanks for sharing!
This recipe is SO easy and delicious! I will definitely be making it again!
My girls LOVE this bread pudding for breakfast. I accidentally did 1/3C sugar today and no one noticed! We like it with powdered sugar or syrup depending on the mood of the person eating.
I was wondering if this can be frozen? I have some bread to use up but I don’t want to have this again tomorrow for breakfast. I would think it could be frozen after baking and cooling, like most other cakes? Any input?
Hi Beth, I'm so happy to hear you love the bread pudding 🙂 Yes, you can freeze after baking no problem!