Blueberry Bread Pudding is a classic recipe with biscuits, sweetened condensed milk, cream eggs and blueberries. It can be put together in less than 10 minutes and it’s perfect for dessert or breakfast!
What is Bread Pudding?
Bread pudding is made by combining stale bread or biscuits with eggs, cream, milk and cinnamon and baking them together to create an extraordinary dessert. This bread pudding recipe is perfect … not too eggy, not too wet or soggy. When baked in an 8″ x 8″ baking dish, it creates just the right thickness to give you a perfectly moist interior with a crunchy exterior just waiting to be doused with maple syrup!
For this version, a cup of blueberries is added to give a delicious summer twist but … the flavor combinations are truly endless when it comes to bread pudding!
How to make the best Blueberry Bread Pudding!
In a large bowl, whisk the cream, sweetened condensed milk, eggs and cinnamon together. Tear the biscuits into bite-sized pieces and place them in the baking dish. (steps 1 and 2)
Pour the mixture over the biscuits and stir in the blueberries. Let sit for about 10 minutes so that the biscuits can absorb the liquid. Bake at 350 degrees for 45-50 minutes or until the top is golden brown. (steps 3 and 4) Serve the bread pudding with warm maple syrup.
Tips for making Blueberry Bread Pudding:
- This is the perfect recipe for day old bread or biscuits! When the biscuits are “dried out”, they soak up the milk mixture more evenly.
- This bread pudding can be made a day ahead of time. Put the ingredients together and pour into the baking dish. Cover and keep in the fridge until you are ready to place it in the oven. It may require a few additional minutes of baking if it’s cold when placed in the oven.
- If you don’t want to use sweetened condensed milk, substitute a cup of milk and add a half cup of white or brown sugar to sweeten.
- Bread pudding can be reheated in the oven. Bake at 350 degrees for 10-15 minutes or until heated through.
- This recipe can be made as a dessert but it can also be served for breakfast. It’s perfect with a cup of coffee!
- Because this recipe contains milk and eggs, the bread pudding should be stored in the refrigerator. Put it in an air-tight container and keep it in the fridge for up to 3 days.
Other dessert recipes to try:
Did you make this blueberry bread pudding? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Blueberry Bread Pudding
- 8 large buttermilk biscuits, baked and broken into large pieces
- 1 can sweetened condensed milk
- 1 cup heavy whipping cream
- 4 whole eggs
- 1 Teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- Heat oven to 350 ° F and spray an 8" x 8" baking dish with cooking spray to prevent sticking.
- In a medium bowl, whisk together condensed milk, heavy whipping cream, eggs and cinnamon until well combined. Add the biscuits to the mixture and let sit for 10 minutes to soak up the liquid.
- Stir in the blueberries and then spread the mixture evenly in the baking dish. Bake for 45-50 minutes or until the top is golden brown.
- Remove and let cool for 10 minutes before slicing. Serve with maple syrup.
- A great recipe for day old bread or biscuits.
- Make ahead of time by putting the ingredients together into the baking dish. Cover and store in the fridge.
- Sweetened condensed milk can be substituted with a cup of milk and 1/2 cup of sugar.
- Reheat at 350 degrees for 10-15 minutes or until heated through.
- Stored in the refrigerator in an air-tight container for up to 3 days.
This post was originally posted in 2014 and updated with new pictures, video and updated recipe instructions in June 2018.