Blueberry Bread Pudding Recipe

Bread and fresh fruit are soaked in creamy custard, topped with streusel, and cooked to perfection in this blueberry bread pudding dish. A simple dessert that's constantly praised.  

FOR THE PUDDING – Cooking spray – 7 cups challah bread stale, cubed – 3 egg – 2 cups milk I used whole milk – 1/2 cup granulated sugar – 3/4 cup fresh blueberrie – 1 teaspoon vanilla extract FOR THE STREUSEL – 1/4 cup all purpose flour – 1/4 cup packed brown sugar – 1/4 cup cold unsalted butter cut into cube – 1/4 cup almonds finely chopped FOR SERVING – 1/2 cup salted caramel sauce store bought or homemade – whipped cream optional – fresh blueberries optional

INGREDIENTS 

FOR THE PUDDING  Start with a 350-degree oven. Cooking spray a 9-inch square pan. Layer 1/3 of the bread cubes in the pan.   

INSTRUCTION

Step 1

Put half the blueberries in. Top with 1/3 more bread cubes. Add remaining blueberries. Top with remaining bread cubes.  

Step 2

Whisk eggs, milk, sugar, and vanilla in a medium bowl until mixed. Cover the bread and blueberries with custard. Cover bread completely with custard.  

Step 3

FOR THE STREUSEL  Mix flour and brown sugar in a medium bowl. Two forks or a pastry blender should make coarse, pebble-sized crumbs from the butter and flour and sugar.  

Step 4

Mix in almonds. Cover the bread pudding with streusel. Bake bread pudding for 40 minutes until golden brown and done. Allow to cool for 30 minutes after baking.   

Step 5

Mix in almonds. Cover the bread pudding with streusel. Bake bread pudding for 40 minutes until golden brown and done. Allow to cool for 30 minutes after baking.   

Step 6

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