Blueberry Bread Pudding made with fresh or frozen blueberries can be served warm as a dessert or brunch item! This easy recipe can be made the day of or turned into an overnight dish!
Summer is one of our favorite seasons here in Minnesota because the snow if FINALLY gone!! However it only lasts for a few short months and we like to soak in every single minute of it.
One of our favorite things is to go blueberry picking each year during which I am always taught a lesson in patience. The kids and I love to see where blueberries grow, sample them and have also learned that they are one of the easiest berries to pick.
Despite going blueberry picking each year it’s become apparent to me that my children are not the best at choosing the ripest berries. They often pick more tart berries which may not taste the best by themselves, but taste great in desserts!
Some of our favorite blueberry dessert recipes are:
When you get a serious craving for a blueberry dessert, I’d recommend this Blueberry Bread Pudding recipe. Not just apples but fruit that is in season and bursting with flavor!
Though you could choose to use another fruit, fresh or frozen blueberries make for the best blueberry bread pudding with cream cheese. Adding the cream cheese not only tastes great, it also adds a creamy element making this very much a dessert recipe.
However, I’ve had a few friends pass this off as a breakfast and brunch recipe. Instead of calling it the best bread pudding recipe, they say Blueberry Breakfast Casserole. To them because it has fruit and bread, it could therefore be a breakfast item as well as a dessert item. Having said that, I will admit that I have eaten this for breakfast before and it was truly nummy!
How to Make Blueberry Bread Pudding?
- Firstly, you’ll choose your bread. That is to say I’ve used sliced bread, croissants, bagels and baguettes. However, a heartier bread does better which is why I choose to use a baguette for this recipe.
- Secondly, create your sauce. A cream cheese sauce is blended then poured over the bread. The bread soaks up the sauce before and during baking.
- Thirdly, top the entire thing with blueberries, glorious blueberries!
- Lastly, bake! Because the sauce turns into a creamy custard, the top pieces will get a little crunch to them (YUM!) and everything under the surface will be soft and chewy!
How do you know when the bread pudding is done?
When cooking this, the goal for your southern bread pudding is to not have the edges cooked and the center liquid. When cooking, I’ve found that 40 minutes is the right amount of time for baking. However, if the bread doesn’t soak up enough of the liquid, it will take longer to bake. If the center is still wet then bake for an additional 5 – 10 minutes. Center should be firm but give a slight jiggle.
What is the difference between bread pudding and bread and butter pudding?
Typically this is the part where I tell you all the differences between bread pudding and bread and butter pudding, however there really aren’t any. It’s just the name the British gave this dish and as a result it stuck.
Firstly, Bread and Butter Pudding consists of day old stale bread. Then, butter is then smeared all over each slice and topped with an egg custard sauce poured over the bread. Finally, raisins, currents or other fruits are sprinkled on top and the entire dish is baked.
However, the American version, bread pudding, can be made with any type of bread, stale or not, and fresh or frozen berries. A cream sauce is poured over and it is then baked. As a result, this is the best blueberry bread pudding recipe and can be served with a vanilla sauce if desired or served as is.
Do you eat bread pudding warm or cold?
Traditionally Bread Pudding is served warm, however you could eat it cold as leftovers. But I like it best warm with even a possible scoop of vanilla ice cream.
What country is bread pudding from?
England of course! Therefore, we can thank the English for this tasty invention! As a result, easy Bread Pudding was created as a way to use up old stale bread. Instead of feeding it to the pigs or animals, they would soak it in milk and a few spices and dried fruits and call it a pudding. Sadly, no one really knows why bread pudding is called a pudding, that is to say except perhaps the English. However, the English have all kinds of silly names that we American’s don’t quite understand for foods.
When it comes to puddings, to an American, this is not a pudding. However to the British, this is pudding. And so we call it pudding because that’s what the British call it and we Americans couldn’t come up with a better name!
Is bread pudding supposed to be soggy?
If it tastes like bread soaked in milk, then no. It should above all taste more like warm bread baked in a custard creating a french toast casserole consistency. To sum up, yes your bread should be wet, but it should also be firm and delicious too!
Can I soak bread pudding overnight?
Yes you certainly can! In other words, if you want to turn basic bread pudding into an easy overnight bread pudding, you can! That is to say, simply make as directed, cover and refrigerate. When ready to bake, preheat oven, remove cover, press all bread down into custard mixture to ensure all bread is soaked in liquid then bake as directed.
Should bread pudding be refrigerated?
Any leftovers that you do not consume, do need to be refrigerated. When ready to eat again, you can eat it cold, or reheat in the microwave, oven or toaster oven. However, keep in mind that the oven and toaster oven can dry out your bread pudding.
- 1 baguette
- 1 cup fresh or frozen blueberries
- 1 (8 ounce) cream cheese, room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk (any percent)
- 1. Preheat oven to 350*F
- Slice baguette up into cubes and place in a greased 9x9 casserole dish.
- Add blueberries on top of baguettes and set aside.
- In a bowl, blend cream cheese and sugar until smooth, free of chunks.
- Add eggs and vanilla and blend well.
- While mixing, slowly add milk.
- Once blended, pour over sliced up baguettes.
- Press all bread into milk mixture, coating every piece. Let sit for 20 minutes, or cover and refrigerate overnight.
- When ready to bake, soak all bread again and bake for 40 minutes, or until fully cooked, with center set and not liquid.
Amount Per Serving: Calories: 208Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 267mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 7g