Blueberry Bread Pudding
A delicious and simple dessert made with leftover biscuits or bread, fresh or frozen blueberries, and a creamy custard.
Equipment
- 8x8-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 8x8-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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.