BLUEBERRY BREAD PUDDING RECIPE

Blueberry bread pudding is a buttery custard and bread delicacy with sour blueberries. Easy blueberry pudding bread with sweet and creamy lemon curd makes a delicious spring and summer breakfast or dessert. 

-1 pound (454 g) -4 large eggs, -2 cups (480 ml) heavy cream, -2 cups (480 ml) whole milk, -1 cup (200 g) granulated sugar -1 tablespoon (15 ml) vanilla extract -2 cups fresh blueberries -2 - 3 tablespoons (15 - 23 g) powdered sugar -¼ cup (60 ml) lemon curd

INGREDIENTS

Put a tablespoon (15 ml) of melted butter in a 9 x 13 casserole dish. Melted butter should cover the casserole dish's bottom and sides. 

INSTRUCTIONS

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1

Whisk eggs in a large bowl until completely mixed. Whisk milk, heavy cream, sugar, and vanilla until blended.

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2

Cover the bread cubes in the baking dish with vanilla custard. Gently stir the bread into the custard to coat each cube. Mix with fresh blueberries now. 

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3

While the oven warms, let the bread pudding soak in the custard.  Bake the blueberry custard bread pudding 50–70 minutes. Bread-and-custard filling should rise. 

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4

A toothpick inserted into the pudding should come out clean or with crumbs.  Bread pudding is delicious warm from the oven, room temperature, or chilled from the fridge.

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5

Store: Cool blueberry pudding and bread completely. Cover the dish with plastic wrap or refrigerate in an airtight container for 5 days. 

NOTES

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