Have you ever had Blueberry Bread Pudding?
If not, you’re going to love my blueberry bread pudding! One of my signature desserts has always been bread pudding. I learned to make it early on in my career and there are few that ever come close to this amazingly simple dessert.
I’m sure you’ve had bread pudding many times in your life and most end up being so dense and heavy that they need to be smothered in an over the top sauce just to make them palatable.
And that’s really a shame because bread pudding should be light, creamy and delicious even without a sauce.
What Kind of bread should I use when making bread pudding?
Potato bread is my favorite bread to use when I make my legendary bread pudding. But I’ve also used regular white bread, hot dog rolls, hamburger rolls (unseeded), hoagie rolls and croissants.
I would say just about any white flour bread item would work. Rye or any other strong-flavored bread, or seeded bread would be a little too much for this dessert. Although a tasty 11-grain bread could make a very interesting bread pudding.
Using potato or white bread for the pudding allows it to stand on its own and the sauce simply accents the light fluffy texture and flavors.
Ingredients to make Blueberry Bread Pudding
Let’s start by gathering the ingredients we need to make Blueberry Bread Pudding. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Blueberry Bread Pudding
To make the custard mixture, gently beat the eggs, then add the milk, sugar, cinnamon and vanilla. Continue to whip using a whisk until the sugar has been fully incorporated.
- Use a 13×9 inch baking pan to make my blueberry bread pudding.
- Cut the potato bread into cubes and place in the baking dish (it should be higher than the pan)
- Pour the custard mixture over the bread cubes and mix well and let it sit for at least 15 minutes.
- Add in the blueberries, distributing them throughout the bread mixture. Drizzle the melted butter over the entire pan, letting some of the butters richness touch as much of the top of the mixture as it can.
- Cover the pudding lightly with foil, making sure to give room for expansion.
Bake the blueberry bread pudding for one hour at 350 degrees.
Then uncover the bread pudding and continue to bake for 15 minutes more or until the center is fully set. (if the butter has pooled in any area, spread it around before the final 15 minutes…this will help get it golden brown.)
How do I make Creme Anglaise?
- Bring 4 eggs to room temperature, and separate using only the yolks.
- Whip the egg yolks with the sugar until fluffy and pale yellow, set aside
- In a small pot heat the milk and half and half until it is simmering, remove from heat.
- Slowly mix half of the milk into the egg mixture, stirring the eggs as you pour the hot milk into them.
- Add the egg mixture back into the remaining milk along with the vanilla and continue to simmer for about 5-7 minutes until the mixture has slightly thickened. Use a rubber spatula to stir the mixture constantly, getting into all the corners.
*The Creme Anglaise should be thick enough that when you run your finger through a coating on a spoon, it remains separated.
What is the best topping for bread pudding?
I started out making my legendary bread pudding with a cream cheese frosting but for this recipe, I wanted to change things up a bit.
Blueberries found their way into this version of bread pudding when I noticed a pint of fresh blueberries in the fridge.
I didn’t want to overpower the blueberries in this dessert so I decided to make Creme Anglaise instead of my classic cream cheese frosting. It was a good choice.
This would also be amazing served with vanilla ice cream or simply homemade whipped cream. But way, you serve it, serve it warm from the oven, and I promise you’ll get rave reviews!
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Blueberry Bread Pudding with Creme Anglaise
Ingredients
Blueberry Bread Pudding
- 1 loaf sliced potato bread cut into cubes
- 4 cups whole milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 tablespoons pure vanilla
- 1 teaspoon ground cinnamon
- 2 cups blueberries fresh or frozen
- 2 ounces unsalted butter optional (melted)
Creme Anglaise
- 1 cup whole milk
- ⅓ cup half and half or heavy cream
- ⅓ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla
Instructions
Blueberry Bread Pudding
- You will need a 13×9 inch baking pan
- Cut the potato bread into cubes and place in the baking dish (it should be higher than the pan)
- Gently beat the eggs, then add the milk, sugar, cinnamon and vanilla and continue to whip with a whisk until the sugar has been fully incorporated.
- Pour this milk and egg mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Let it sit for at least 15 minutes.
- Add in the blueberries, distributing them through out the bread mixture. Drizzle the melted butter over the entire pan letting some of the butters richness touch as much of the top of the mixture that it can.
- Cover the pudding lightly with foil. Give room for expansion.
- Bake for One hour at 350 degrees, then uncover and continue to bake for 15 minutes more or until center is fully set. (if the butter has pooled in any area, spread it around before the finally 15 minutes…this will help get it golden brown.)
- Allow the pudding to cool some, but serve it warm with the Creme Anglaise
Creme Anglaise
- Bring 4 eggs to room temperature, and separate using only the yolks.
- Whip the egg yolks with the sugar until fluffy and pale yellow, set aside
- In a small pot heat the milk and half and half until it is simmering, remove from heat.
- Slowly mix half of the milk into the egg mixture, stirring the eggs as you pour the hot milk into them.
- Add the egg mixture back into the remaining milk along with the vanilla and continue to simmer for about 5-7 minutes until the mixture has slightly thickened, use a rubber spatula to stir the mixture constantly, getting into all the corners.(The Creme Anglaise should be thick enough that when you run your finger through a coating on a spoon it remains separated.)
- You may strain the Creme Anglaise if it looks like it might have cooked egg in it, but if you're careful you should not need to. **
- Place the pot with the finished sauce in a bowl of ice water to cool it down quickly, stirring as it cools.
- Place the Creme Anglaise in the refrigerator to get completely chilled and serve with the warm bread pudding.
Debbie
Can you use day old donuts that are not glazed for this recipe?
Chef Dennis Littley
Yes you can.
Debbie Russell
Couple of years ago I left a review for this recipe. Can I come back again to say thank you? You have the best bread pudding recipe on the Internet, hands-down, and it’s not even close. My family likes it if I substitute, croissants and raspberries for the bread and blueberry. Since we had a box of Costco croissants left over from Christmas, bread pudding it was. The last time I left a review I was afraid to add lemon zest, but now I zest this recipe with abandon. I have always been a good, basic home cook but making your recipes over the past years has given me more confidence in the kitchen.
Your creme anglaise recipe is fool proof. I have found that to be completely reliable. No lumps ever. I always have the sieve on standby but if you follow your directions, it’s never needed.
Over the past three years of returning to grad school, restaurants are few and far between. I have needed recipes that are easy, clear, and save groceries by using up what I have. Your website is a godsend. Every recipe is so easy to follow and turn out perfect. I appreciate how clearly the instructions are written; I am never left wondering.
I usually make this the night before because croissants need extra time to soak in the batter and then bake it off in the morning. Then I use the leftover egg whites to make meringues. I live in the rainy PNW. Doubling the cream of tarter ensures against any humidity. So I use it all, no grocery waste. Sometimes I double the crème anglaise recipe and use it with the meringues and fresh fruit to make pavlovas for dessert the next night. Yummy!
Whenever I cook something new, I google what I want to make and add the words: ask chef Dennis. I have made dozens of your recipes but this one was my first and has become a family tradition. We have had many bread puddings over the years, some made by some very well known chefs but you just cannot find a better one than this. Simple, elegant, delicious, inexpensive, a great way to use food that might be otherwise wasted. Thank you, Chef Dennis!
Chef Dennis Littley
Thanks for the amazing comment and review!
Linda
The bread pudding is delicious. The creme anglaise is also delicious, but mine came out a little thin. I made sure not to over cook it. Cooked it for seven minutes. Chilled over ice. Where did I go wrong ? I love all your recipes.
Chef Dennis Littley
Stove top temperatures can vary, and it sounds like it wasn’t cooked long enough. You need to keep it on simmer until it starts to thicken more.
Abby Gustaf
Absolutely amazing!!
Chef Dennis Littley
I’m happy to hear you enjoyed the bread pudding!
Gillian
My roommates said this is the best bread pudding they have ever had 🙂 I made it with some week-old homemade bread. How nice it is to share such a heartwarming recipe! Thank you, Chef!
Chef Dennis Littley
Thanks for the great comment and review and I’m very happy to hear your roommate enjoyed my bread pudding!
Elayne
I have made this over a dozen times and cannot get enough! I can compare it to the best bread pudding I ever had which speaks MOUNTAINS!! I use croissants and it is PERFECT! Thank you so much for sharing!! Was thinking of trying it with apples this Fall! What do you think?!!
Chef Dennis Littley
Apples would be a nice addition, but they should be cooked a little first. Par cook the apples in brown sugar, butter, and cinnamon before adding them. You could also add a little caramel to the creme anglaise if you like,.