Blueberry Bread Pudding

Blueberry Bread Pudding
Blueberry Bread Pudding Photo: Diana Rattray
Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
383 Calories
6g Fat
75g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 383
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 81mg 27%
Sodium 300mg 13%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 6%
Total Sugars 52g
Protein 9g
Vitamin C 8mg 39%
Calcium 151mg 12%
Iron 2mg 10%
Potassium 250mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread pudding is an excellent way to use leftover stale bread. The frugal dessert probably originated in early England. It is still a great way to use stale bread, but it's evolved over the years to become a versatile dessert often found in upscale restaurants. Many consider it a comfort food.

Small, French-style sandwich rolls were used to make the pictured bread pudding, but any good, sturdy leftover bread will do. Feel free to use everyday white loaf bread, a loaf of French or Italian bread, or a rich and buttery brioche or croissants.

Fresh or frozen berries can be used in the pudding as well. Top the pudding with the included lemon dessert sauce or use a whiskey sauce, fresh blueberry sauce, or whipped cream. Or just sprinkle some powdered sugar over the pudding and drizzle some sweet cream over it. It's wonderful warm or cold.


For the Blueberry Bread Pudding:

  • 3 cups milk

  • 3 large eggs

  • 1 cup granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 1/2 teaspoon lemon zest

  • 5 to 6 cups day-old torn French or Italian bread or rolls

  • 2 cups fresh blueberries

  • 3 tablespoons powdered sugar

For the Lemon Sauce:

  • 1 1/2 cups water

  • 3/4 cup granulated sugar

  • 1 1/2 tablespoons cornstarch

  • 1 dash salt

  • 1 tablespoon finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon butter

Steps to Make It

Note: while there are multiple steps to this recipe, this bread pudding dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Blueberry Bread Pudding

  1. Gather the ingredients.

  2. Heat oven to 350 F. Butter an 11-by-7-inch baking dish.

  3. In a large bowl, whisk together the milk, eggs, sugar, vanilla and almond flavorings, and 1/2 teaspoon of lemon zest.

  4. Add the bread and let the mixture stand for 10 to 15 minutes.

  5. In another bowl, toss the blueberries with powdered sugar and then fold them into the bread mixture.

  6. Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.

  7. Add about an inch of very hot water to the large outer pan.

  8. Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.

Make the Lemon Sauce

  1. Gather the ingredients.

  2. In a saucepan over high heat, bring the 1 1/2 cups of water to a boil.

  3. In another saucepan, combine the 3/4 cup of granulated sugar, cornstarch, and salt. Blend well.

  4. Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.

  5. Stir in the lemon zest, lemon juice, and butter. Stir to blend.

  6. Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce, blueberry sauce, or bourbon sauce are all good choices.

Recipe Variation

  • Omit the lemon zest from the pudding mixture and add 1 teaspoon of ground cinnamon.