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Blueberry Bread Pudding

Blueberry Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 6 cups cubed day-old bread (about 1 lb)
  • 2 cups fresh blueberries
  • 4 large eggs
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • Butter for the dish

Method
 

  1. Preheat oven to 350°F (175°C) and butter an 8-inch square baking dish. Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
  2. Gently fold bread and blueberries into the custard, then transfer to the prepared dish and press down lightly.
  3. Let the dish sit for 15 minutes so the bread absorbs the custard, then sprinkle the top with a little sugar.
  4. Bake for 45 to 50 minutes, until puffed and golden and a knife comes out with just a smear of custard. Cool 10 minutes.
  5. Dust with powdered sugar and serve warm.

Notes

If your bread is fresh, cube it and toast at 300°F (150°C) for 10 minutes first. The pudding tastes best warm from the oven but is still delicious chilled the next day.