This recipe for blueberry bread pudding is bread and fresh fruit soaked in creamy custard, then topped with streusel and baked to perfection. An easy comfort food dessert that always gets rave reviews.
I love to offer dessert recipes to my guests that feature seasonal fruit. Some of my favorites include fresh strawberry pie, berry chantilly cake, and this indulgent blueberry bread pudding.
We have this restaurant in our town where the food is good but the desserts are even better. The owner gets up at the crack of dawn and churns out about ten different dessert options every day. Each time I go there a seasonal bread pudding is on the menu – last time it was a blueberry bread pudding and I’ve been wanting to recreate it at home ever since. I think I did pretty well with this blueberry almond bread pudding, everyone loved it and it might even be better than the restaurant version! Looking for more fabulous dessert recipes? Don’t miss my flourless chocolate chip cookies, rocky ledge bars and vanilla almond flan.
Table of Contents
Blueberry Bread Pudding Ingredients
To make this recipe, you will need challah bread, blueberries, milk, eggs, vanilla extract, granulated sugar, butter, brown sugar, flour, almonds and salted caramel sauce. You can also add extra toppings like whipped cream and more berries.
How Do You Make Blueberry Bread Pudding?
Preheat the oven, then coat a baking dish with cooking spray. Layer the bread cubes and blueberries in the pan. In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour the custard over the bread and blueberries, making sure that the bread is completely submerged. For the streusel topping, place the brown sugar and flour in a bowl. Cut the butter into the flour and sugar until you have a mixture that looks like pebbles. Stir in the almonds, then sprinkle the streusel over the bread pudding.
Bake until the pudding is golden brown and set. Cool, then add toppings such as caramel sauce, whipped cream and fresh berries. Serve and enjoy!
Tips For The Perfect Dessert
- If you can’t find challah bread, brioche is a good substitute. This recipe works best with stale bread.
- You can make this pudding a day in advance. Add the caramel sauce and any other toppings right before serving.
- Fresh blueberries work best in this recipe. Frozen blueberries will release a lot of juice and turn the whole thing purple!
- Let the bread pudding cool before serving if you want to be able to cut it into neat slices.
Quick Tip
I typically purchase a high quality salted caramel sauce to drizzle over the finished dish. You can make your own caramel sauce if you prefer!
Recipe FAQs
Stale bread holds its texture better in the custard. Very fresh, soft bread may disintegrate in the custard, which can produce a pudding with an undesirable texture.
Bread pudding is perishable and should only be at room temperature for 2 hours. After the 2 hour mark, you need to refrigerate the pudding until you’re ready to serve it.
FOLLOW ME
Flavor Variations
This blueberry bread pudding is delicious as-is, but you can easily customize some of the ingredients to suit your taste.
- Bread: Instead of challah, feel free to use brioche, croissants or French bread.
- Fruit: Swap out the blueberries for raspberries, blackberries or diced apples.
- Add-Ins: Stir some extra flavor into the custard with lemon zest or cinnamon. You can also add up to 1/3 cup of white chocolate chips or almonds into the bread and blueberry mixture.
Blueberry bread pudding is the perfect dessert for pretty much any occasion!
More Dessert Recipes
Greek Yogurt Cheesecakes
35 mins
Pear Custard Pie
1 hr
Oreo Cheesecake (No Bake)
21 mins
Apple Cinnamon Cake
55 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Blueberry Bread Pudding
Ingredients
For the pudding
- Cooking spray
- 7 cups challah bread stale, cubed
- 3 eggs
- 2 cups milk I used whole milk
- 1/2 cup granulated sugar
- 3/4 cup fresh blueberries
- 1 teaspoon vanilla extract
For the streusel
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter cut into cubes
- 1/4 cup almonds finely chopped
For serving
- 1/2 cup salted caramel sauce store bought or homemade
- whipped cream optional
- fresh blueberries optional
Instructions
For the pudding
- Preheat the oven to 350 degrees F. Coat a 9 inch square pan with cooking spray.
- In the pan, place 1/3 of the bread cubes in a single layer. Add half of the blueberries. Top with another 1/3 of the bread cubes. Add the remaining blueberries. Top with the remaining bread cubes.
- In a medium bowl, whisk together the eggs, milk, sugar and vanilla until thoroughly combined.
- Pour the custard over the bread and blueberry mixture. Make sure the bread is completely covered by the custard.
For the streusel
- Mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble sized crumbs form. Stir in the almonds. Sprinkle the streusel evenly over the bread pudding.
- Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes. Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired.
Notes
- The bread pudding can be made a day in advance, add the salted caramel sauce just before serving.
- If you can’t find challah bread, use brioche instead.
New favorite bread pudding! I made this blueberry bread pudding and it was so good! I threw in some raspberries too!
Now this is a bread pudding!!! I just want to pour that salted caramel on everything! Including this blueberry almond bread pudding. It looks gorgeous and absolutely delish!