Blueberry, Bread Pudding

"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!"
photo by misty113 photo by misty113
photo by misty113
photo by misty113 photo by misty113
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
  • Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  • Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
  • Preheat oven 350.
  • Remove wrap sprinkle brown sugar on top and dot with butter.
  • Bake in oven for 45-50 minutes.
  • Just before serving heat caramel and whiskey in a microwave proof dish.
  • Dust pudding with powdered sugar and pour some sauce over pudding.

Questions & Replies

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  1. nina.squires99
    Has anyone tried blueberry pie filling as the blueberry component of a blueberry bread pudding? Just drop by spoonful here and there?


  1. TeacherLaLa
    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!
  2. Gabi I.
    Just thought you might like to know.. Your instructions say to use an 8x8 pan but the pan showing in the finished product is a 9x13...Great recipe though.
  3. Olive81
    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.
  4. Pappyspal
    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!
  5. Miss Annie in Indy
    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.


  1. Tornado Ali
    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.



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