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Blueberry Bread Pudding

Blueberry Bread Pudding

Blueberry Bread Pudding

My Dad has been craving bread pudding.  I asked if he wanted blueberry or cinnamon and he said “yes”.  Heh  I didn’t have to search long to find a recipe that used both blueberries and cinnamon in a tasty bread pudding.  I’d make a big pan and freeze it in portions so Dad could just thaw a piece for future cravings.  I’ve made a pumpkin bread pudding but had never tackled blueberry.

Cut bread into cubes and place in 11 x 8-in baking dish

Cut bread into cubes and place in 11 x 8-in baking dish

The recipe called for a French or Italian loaf of bread, cubed.  As the wife of a bread man, I merely checked out my counter and found a nice white loaf of bread.  I cubed the bread and put the cubes into my 11 x 8-in baking dish.

Add blueberries to baking dish and toss or stir to mix and distribute.

Add blueberries to baking dish and toss or stir to mix and distribute.

I had thawed 2 cups of the wild blueberries my P.S. (Picks Seasonal berries/ spouse) freezes each summer.  I sprinkled them over the bread cubes and tossed them a bit for even distribution.

Beat eggs and sugar until foamy

Beat eggs and sugar until foamy

In my stand mixer I beat the eggs and sugar until they were light and foamy.

Add cinnamon, milk and vanilla and beat again until mixed.

Add cinnamon, milk and vanilla and beat again until mixed.

I added cinnamon, vanilla extract and milk and beat again until well mixed.

Pour egg and milk mixture over bread cubes, taking care to cover completely. Let stand for 30 minutes to soak up liquid then bake until set in the middle.

Pour egg and milk mixture over bread cubes, taking care to cover completely. Let stand for 30 minutes to soak up liquid then bake until set in the middle.

I poured the mix mixture over the bread cubes and let the dish sit for 30 minutes so that the bread could soak up the liquid.

I covered the dish with aluminum foil and slid it into the oven that I’d preheated to 350°F.  I set a timer for 45 minutes.

After 45 minutes I removed the foil and let the pudding bake another 15 minutes.  I inserted a knife into the center and it was still quite wet.  I ended up baking it 30 more minutes, testing it every 10 minutes, before the center was finally set.  I removed the dish from the oven.I let the pudding cool on a rack so that it was nicely set before refrigerating.  It is ready to serve if you want to eat it immediately!

When my pudding was chilled I cut and wrapped pieces of pudding in waxed paper.  I placed the wrapped pieces in zippered freezer bags and froze them since I was transporting them to my dad’s in a cooler.  I’d put several pieces into a container for my P.S.

My dad was very happy with the flavors and the moistness of the bread pudding.  He simply thawed the pieces on the counter before eating them.  My P.S. devoured his pieces and said they were delicious.  Both men were happy with the recipe.  I have to admit I didn’t get a chance to taste it!  I shall have to make it again sometime.

Blueberry Cinnamon Bread Pudding

  • Servings: 12 servings
  • Difficulty: easy
  • Print

A moist bread pudding with luscious blueberry and cinnamon flavors, topped with creme anglaise if you like.

  • 1 lb loaf French or Italian white bread (I used Sara Lee Artisano Golden Wheat Bread)
  • 3 eggs
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 cups 2% milk (or whatever milk you prefer)
  • 2 cups wild blueberries

Preheat oven to 350°F.

Cube the bread and place in 11 x 8-in baking dish. Sprinkle with blueberries, tossing a bit to evenly distribute the berries.

Beat eggs and sugar until light and foamy. Add cinnamon, vanilla extract and beat until well mixed.

Pour liquid mixture over bread cubes and let sit for 30 minutes to allow the bread to absorb the liquid.

Cover with foil and bake for 45 minutes. Remove foil and bake 15 more minutes or until center is set.  My pudding took 30 more minutes, possibly due to the amount of blueberries I used.  The pudding is done when you insert a knife in the center and you don’t see liquid.

Serve warm with creme anglaise if desired (recipe below).  It is great on its own!

    Creme Anglaise
  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • vanilla
  • 3 large egg yolks
  • 3 tablespoons sugar


Combine milk, cream and vanilla in a heavy saucepan. Bring to a simmer and remove from heat.

Whisk egg yolks and sugar in a separate bowl. Gradually add warm liquid to bowl of yolk mixture, whisking constantly.

Return custard to saucepan and stir over low heat until mixture thickens and coats the back of the spoon when a finger is drawn across it. Do not boil.

Strain sauce into a bowl. Cover and chill. May be made a day ahead and will last for several days in the refrigerator.

Bread pudding adapted from Cooking with Manuela

Crème anglaise adapted from Epicurious

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