By Rita~ on August 12, 2005
Photo by misty113
Photo by misty113
"Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!"
Serving Size: 1 (195 g)
Servings Per Recipe: 10
"This was fabulous- we enjoyed this the day before Christmas. I didn't do the caramel sauce, since I served if for breakfast and wanted to watch my calories. I love to make this the night before and pop it in the oven for breakfast. Very filling and addictive.<br/><br/>Update- we make this at least 2 times a month for breakfast. It is so good with powdered sugar on top and/or maple syrup. My hubby and kids just love this breakfast. I like to use whole wheat French bread to make it even more filling. So great you make it the night before. What a fabulous great dish!"
"This was good but not as custardy as I would have liked. Also, I thought the lemon zest was a bit much. Next time I won't use any zest and I might make a little extra custard."
"Made this for brunch last Sunday and was a huge hit. From the relatives with simpler tastes (the meat and potatoes crowd) to more complex (the foodies) - everyone agreed that they loved it!"
"Great for breakfast or dessert and very easy to make. Didn't use the caramel sauce only brown sugar and it tasted wonderful. I really like bread puddings as a way to use up stale bread and this one is a winner. Thank you for posting Rita."
"I made half the recipe...it worked out very well!! DH is a blueberry fanatic...he loved this! We skipped the caramel sauce we thought the brown sugar topping was perfect!! Thanks!"
"So delicious! I've made this twice now, once for family in the summer and once for co-workers and it was a big hit with everyone! Followed the recipe exactly except left out the caramel sauce both times. Very sweet but not over the top. Amazing!! Can't wait to make it again."
"I just made this tonight! It was so good. I served it with some vanilla ice cream. I will definitely be making this again! Thanks for the wonderful recipe."
"Very yummy. I used 4 slices of blueberry crumble bread, and 4 slices of cinnamon bread. I also used all cream instead of 1/2 milk (had cream I had to use up) and orange zest for the lemon, double the vanilla, and just mixed everything together instead of layering it. I only baked for about 38 minutes and it came out perfect! Will be making this again."
"We loved this bread pudding, and I don't like bread pudding!! I used the bread recipe #107986 that was getting old. I also used fat-free evaporated milk for the cream and milk. Topped it with vanilla ice cream and it was delicious. Like other reviewers we liked the crusty top. This is a "doer again" Thanks, Carole in Orlando"
"I skipped the butter and sugar topping, used EggBeaters, fat free evaporated and skim milks and Splenda. I still got an excellent bread pudding which is a satisfying and delicious dessert. It's moist and the cinnamon taste is rich. I have made bread pudding with apple or peach before and now I love it with blueberries. 5 total yumm's from me."
"Made this for Teacher Appreciation breakfast today and it was a big hit! My daughter loved what little piece was left over! She is a HUGE blueberry fan. It was very simple to make. I did omit the whiskey caramel topping since my children attended a private Christian school since there may have been someone who was offended by that but I can't wait to try it with it on! Thanks for a simple recipe that was a hit!"
"Delicious ....... not overly sweet! My use of half & half instead of heavy cream reduced the fat without compromising the taste. I served this warm with a dollop of vanilla frozen yogurt. Thanx Rita! "
"This was my first bread pudding--what a success. The directions were perfect and so were the results. Thanks for posting."
"I finally made this at the weekend (it’s been on my to-be-made-soon list for FAR too long now!). I made it with raisin bread, frozen blueberries and low-fat milk and cream. We just loved the fabulous blend of flavours from the cinnamon, vanilla and lemon. I used brown sugar in both the pudding and the topping, and (in an effort to reduce the overall fat content) I halved the amount of butter in the topping. Like other reviewers, I omitted the caramel sauce; instead, we topped ours with a dollop of Greek yoghurt! Delicious. A fabulously easy to make pudding, which I’ll be making again. And I’ll be experimenting with other breads and other berries. I used raisin bread this time simply because I had some on hand that needed to be used. Like other reviewers, I loved this because it was so deliciously flavoursome without being too sweet. Thank you, Rita, for another great recipe!"
"Wow - this was excellent! My daughter said that it was the best dessert I have ever made. I liked the fact that it was not too sweet and was great served hot with vanilla bean ice cream. I agree with the previous reviewers that it was very easy. I actually used some frozen baguettes that I needed to use. Also, I didn't have heavy cream on hand so I used half and half and milk. I will definitely be making this again! Thanks for a great recipe, Rita. "
"Loved the crunchy top this made. I have never been able to successfully make a bread pudding- always get too much bread or too much liquid- but this came out great. Loved that it was not too sweet- but the topping gave it a nice 'hit' of sweet crunch mixed with the burst of juicy blueberries- a big winner! Thanks Rita! "
"Delicious! So easy to make, I just let this soak while making the rest of dinner. I didn't make the caramel sauce, instead served this hot with ice cream - DH and I both thoroughly enjoyed this, thanks Rita!"