Blueberry bread pudding is a simple and tasty way to use leftover biscuits or bread. You mix them with a sweet custard and fresh or frozen blueberries, then bake everything until it’s golden and soft inside. It works great as a dessert or a warm, comforting breakfast.
Why We Love This Blueberry Bread Pudding Recipe
There are plenty of reasons to keep this blueberry bread pudding recipe in your rotation. First, it helps you reduce food waste by making good use of day-old biscuits or leftover bread. Second, it’s a one-dish wonder that’s simple to prepare but delivers big flavor.
The combination of sweetened condensed milk and heavy cream makes for a luxuriously smooth custard. The eggs bind everything together while the cinnamon adds a cozy warmth that enhances the taste of blueberries. Whether you use fresh or frozen berries, they add bright pockets of flavor throughout each bite.
Another great thing about this recipe is how adaptable it is. You can serve it warm with a drizzle of maple syrup for breakfast, or top it with whipped cream for dessert. You can even make it ahead and warm it up when needed. Plus, the aroma while it bakes? Absolutely irresistible.
Ingredients About Blueberry Bread Pudding
- 8 large baked biscuits (or 1 loaf of bread, torn into bite-sized pieces)
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 cup blueberries (fresh or frozen)
How to Make Blueberry Bread Pudding
Making blueberry bread pudding is easy and doesn’t require special baking skills. Just follow these simple steps and you’ll have a delicious, golden-baked pudding on the table in no time.
Start by preheating your oven to 350°F (177°C). This ensures your pudding bakes evenly from the moment it goes in. While the oven is heating up, grease an 8×8-inch baking dish. This helps keep the pudding from sticking and makes cleanup easier.
Tear your baked biscuits or bread into small, bite-sized chunks and place them in the greased dish. Spread them evenly so the custard soaks in nicely.
Next, grab a large mixing bowl. Add the sweetened condensed milk, heavy cream, eggs, and cinnamon. Whisk everything together until the mixture is smooth and well-blended. You want the eggs fully incorporated with no streaks left behind.
Now, pour this mixture over the biscuit pieces in the baking dish. Don’t worry if it looks like a lot of liquid—this is what gives the pudding its rich, creamy texture. Add the blueberries evenly across the top. You can gently stir to distribute them throughout the bread or leave them on top for a more dramatic look.
Let the mixture sit for about 10 minutes. This allows the bread or biscuits to absorb the custard. Use a spatula to gently press down the top, making sure everything gets soaked. This step helps the pudding bake evenly and prevents dry patches.
Place the dish in the oven and bake for 45–50 minutes. You’ll know it’s done when the top is golden brown and a butter knife inserted into the center comes out clean. If you’re using frozen blueberries, it might need an extra few minutes of baking time.
After baking, let it cool for at least 10 minutes. This gives the pudding time to set and makes it easier to slice. Serve it warm with a drizzle of maple syrup, or eat it plain—it’s delicious either way.
How to Serve Blueberry Bread Pudding
Blueberry bread pudding is best served warm, fresh from the oven. You can drizzle maple syrup over each serving for extra sweetness, or top it with a scoop of whipped cream or a spoonful of yogurt. If you’re feeling indulgent, a small scoop of vanilla ice cream turns it into a rich dessert.
This pudding also makes a great addition to a brunch table. Serve it in bowls or on small plates. The warm, soft texture with juicy blueberries and a golden top makes it both inviting and filling. You can even add a few fresh blueberries on the side for color.
For a fancy presentation, cut the pudding into neat squares and plate it with a dusting of powdered sugar. It’s a simple dish, but it always feels a little special.
Expert Tips: Blueberry Bread Pudding
- Use day-old bread or biscuits. Slightly stale bread soaks up the custard better and keeps the pudding from getting too soggy. If your bread is fresh, toast it for a few minutes in the oven first.
- Don’t skip the soak time. Letting the bread soak for at least 10 minutes before baking helps the custard reach every piece. Press down with a spatula to make sure nothing sticks out dry.
- Customize the flavor. You can add a pinch of nutmeg or a splash of vanilla extract to the custard for more depth. Lemon zest also adds a bright touch.
- Adjust for frozen berries. If using frozen blueberries, don’t thaw them. Just add a few minutes to your baking time to account for the extra moisture.
- Test for doneness. Insert a butter knife in the center—if it comes out clean, your pudding is ready.
How to Store Blueberry Bread Pudding
If you have leftovers, you can store them easily. Let the pudding cool completely, then cover the baking dish tightly or transfer slices to an airtight container.
Keep it in the refrigerator for up to 3 days. When you’re ready to eat it again, reheat individual portions in the microwave for 30–60 seconds or warm the entire dish in the oven at 350°F until heated through.
For longer storage, freeze individual portions wrapped in foil and placed in a sealed bag. To reheat, thaw overnight in the fridge and warm as usual.
Variation of Blueberry Bread Pudding
This recipe is flexible and easy to adjust based on what you have at home. Here are a few ideas to change things up:
- Mixed Berry Pudding: Swap out some or all of the blueberries for raspberries, strawberries, or blackberries. Use fresh or frozen, just like the original recipe.
- Chocolate Chip Twist: Add a handful of chocolate chips to the custard mix for a sweet surprise in every bite.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking. This adds a crunchy texture that pairs well with the soft pudding.
- Cinnamon Raisin Style: Add a handful of raisins and increase the cinnamon slightly for a classic bread pudding flavor.
- Dairy-Free Option: Use coconut milk and a plant-based condensed milk alternative. Choose non-dairy cream and skip the whipped topping, or use a plant-based one.
- Lemon Blueberry: Stir in a teaspoon of lemon zest with the custard and top with a simple lemon glaze for a citrus twist.
This base recipe gives you plenty of room to get creative while keeping the method simple.
Frequently Asked Questions (FAQ)
Can I make blueberry bread pudding ahead of time?
Yes, you can prepare it the night before. Follow the recipe up to the soaking step, cover the dish, and refrigerate overnight. Bake it in the morning as directed.
What type of bread works best?
Day-old biscuits are perfect, but you can also use French bread, brioche, challah, or sandwich bread. Just make sure it’s dry enough to absorb the custard.
Can I use canned blueberries?
It’s best to use fresh or frozen blueberries. Canned ones may be too soft and add too much liquid.
How do I know when it’s done baking?
Check that the top is golden and a knife inserted in the center comes out clean. If it’s still wet in the middle, bake it a few more minutes.
Can I double the recipe?
Yes, simply double all the ingredients and use a larger baking dish, like a 9×13-inch pan. You may need to add a few extra minutes to the bake time.
Is it possible to make it less sweet?
You can reduce the sweetness by using less condensed milk or replacing some with plain milk. The recipe is flexible.
Do I need to thaw frozen blueberries?
No. Just add them in straight from the freezer. You may need to bake a few minutes longer.
Can I freeze blueberry bread pudding?
Yes. Slice it, wrap each piece in foil, and freeze. Reheat from frozen or thaw overnight before warming.
Blueberry Bread Pudding
Equipment
- 8×8-inch Baking Dish
- Mixing Bowl
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Ingredients
- 8 large baked biscuits (or 1 loaf of bread, torn into pieces)
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (177°C) and grease an 8×8-inch baking dish.
- Tear the baked biscuits or bread into bite-sized chunks and place them in the greased dish.
- In a mixing bowl, whisk together sweetened condensed milk, heavy cream, eggs, and cinnamon until smooth.
- Pour the custard mixture over the biscuits and add the blueberries. Let sit for 10 minutes to absorb.
- Press down gently with a spatula to ensure even soaking, then bake for 45-50 minutes until golden and set.
- Cool for at least 10 minutes before serving warm, optionally with maple syrup or whipped cream.