Blueberry bread pudding is a simple way to transform leftover biscuits or day old bread into a delicious dessert or breakfast.
Blueberry bread pudding is one of my favorite ways to use biscuits or sourdough bread to create an easy dessert recipe.
Bread pudding is made by combining stale or "day old" bread or biscuits with eggs, cream, sugar, milk and cinnamon. Because the bread is dry, it soaks up the liquids without being soggy. The result is a perfectly moist interior with a crunchy exterior.
We've replaced the milk and sugar with sweetened condensed milk and added juicy blueberries for a delicious twist on a classic recipe.
- 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: Feel free to use fresh or frozen blueberries in this dish. This recipe is one of the reasons we keep a stash blueberries in the freezer. No need to thaw in advance!
- sweetened condensed milk: No sugar is added to the mixture because sweetened condensed milk already contains sugar. It can be replaced with 1 cup milk and ½ cup sugar.
- heavy cream: Half-and-half or milk can 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.
How to make the best 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 bite-sized pieces 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 butterknife inserted into the center comes out clean. Allow the bread pudding to cool for 10 minutes before slicing and served topped with maple syrup.
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 in the fridge until you are ready to place it in the oven. A few additional minutes of baking are required if it's placed in the oven straight from the fridge.
Other dessert recipes to try:
Blueberry Bread Pudding
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- 8 large 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 blueberries (fresh or frozen)
- 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.
- 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 1 cup of milk and ½ cup of sugar.
- Reheat at 350°F for 10-15 minutes or until heated through.
- Stored in the refrigerator in an air-tight container for up to 3 days.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This post was originally posted in 2014 and updated with new pictures, video and updated recipe instructions in January 2021.