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.
1/2cupsalted caramel saucestore bought or homemade
whipped creamoptional
fresh blueberriesoptional
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.