Blueberry Bread Pudding
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Blueberry Bread Pudding is dreamy comfort food that’s so attractive and surprisingly simple to make with only 10 minutes of prep. Serve this bread pudding recipe warm out of the oven for a breakfast, brunch or dessert the whole family will love. Plus video tutorial!
This bread pudding is a family favorite for summer occasions, and it’s just as good in winter warm out of the oven! So attractive with a delicious flavor combination that’s not too sweet. We used leftover croissants, and any plain bread will work great.
This bread pudding recipe is versatile enough for breakfast, brunch or dessert. We also love to put it out for holidays like Christmas morning, Easter and Mother’s Day. Serve warm out of the oven with whipped cream or ice cream on top.
HOW TO MAKE BREAD PUDDING
Here are the ingredients you’ll need to make this bread pudding recipe:
- Blueberries: fresh or frozen
- Bread: croissants or plain white bread
- Cream cheese: recommend brick cream cheese, but spreadable will work in a pinch
- White sugar
- Vanilla extract, or almond extract
If you don’t have croissants available, you can substitute any crusty bread instead as long as they don’t have crunchy seeds or whole grains. Leftover croissants that are stale also work perfectly.
What’s the best sauce for bread pudding?
We served this bread pudding with a dusting of powdered sugar, but it’s great with sauce drizzled on top too. Classic storebought sauces that are delicious include maple syrup and caramel sauce. For special occasions, you may wish to make a fancier homemade sauce such as whisky sauce, brandy sauce, toffee sauce or creme anglaise.
Can bread pudding be made ahead?
Bread pudding a fantastic make-ahead dessert, and the flavor improves after a day or two. Cover the baking dish with plastic wrap and store in the fridge for up to 3 days. You can also freeze it in an airtight container for up to 3 months.
To reheat, put it in the microwave on full power for 1-2 minutes, or bake for 10 minutes at 350°F / 175°F. Heating in a nonstick skillet for several minutes over medium heat often works as well.
TIPS FOR MAKING THE BEST BREAD PUDDING
- Make sure to soften the cream cheese before mixing in order to avoid lumps in the batter.
- If you’re using leftover bread that’s become tough and chewy, try microwaving it for 30 seconds to soften it up before using.
- For a lighter variation, use light cream cheese and low-fat milk. You can also use plain bread instead of croissants.
- If you don’t have blueberries, you can try substituting a similar amount of blackberries, chopped strawberries, or even raisins or walnuts.
WATCH HOW TO MAKE BLUEBERRY BREAD PUDDING:
Blueberry Bread Pudding (with Video)
- 3 large croissants, or plain bread
- 1 cup blueberries, fresh or frozen
- 8 oz cream cheese, softened
- 2/3 cup sugar, see note
- 2 eggs
- 1 tsp vanilla, or almond extract
- 1 cup milk
- 2 tbsp powdered sugar, optional for serving
- Preheat oven to 350°F / 175°C. Grease a 9-inch / 22 cm square baking pan and set aside.
- On a cutting board, cut bread roughly into 1-inch pieces.
- Place bread into prepared pan and sprinkle blueberries evenly across the top.
- In a medium bowl, beat the cream cheese, sugar, eggs and vanilla together until smooth.
- While blending, gradually add the milk to make a batter of pourable consistency.
- Pour batter evenly on top of bread pieces and blueberries.
- Bake for 30-40 min until puffy and golden. Check halfway through and cover lightly with foil if the bread is browning too much.
- Remove from the oven set aside to cool for 5 minutes.
- Dust with optional powdered sugar. Serve & enjoy!
- While any baking pan will work, I prefer using a heavy enameled pan for even heat distribution.
- You can use less sugar such as 1/2 cup if you prefer.
Please read our nutrition disclaimer.
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