Bread pudding is one of my favorite desserts. I don’t have a huge sweet tooth so sugar-loaded desserts don’t appeal to me most of the time. Bread pudding, made from day-old bread, eggs, lots of milk, and just a little bit of sugar, is really almost a meal. It reminds me of overnight French toast casserole; in fact, the two recipes are quite similar. How long it takes: 10 minutes to prep, 40 minutes to bake Equipment you’ll need: mixing bowl, 8 or 9 inch square baking dish Servings: 6 Try it for dessert with a dollop of homemade whipped cream, or serve blueberry bread pudding for brunch or breakfast. I guarantee it will be a hit!
About this blueberry bread pudding
A healthier dessert. I think most moms prefer serving “dessert” that is good for their kids, with healthy ingredients and not much sugar or fat, and blueberry bread pudding fits the bill perfectly. Perfect way to use stale bread. The base of this simple dessert is bread (I bet you already guessed that!). I like to use white bread that is slightly stale and dry, with a good crumb. It’s a great way to use leftover French or Italian bread. Spongier sandwich bread isn’t the best choice for bread pudding because it won’t absorb the egg/milk mixture as well. Versatile. There are lots of possible ways you can vary the recipe. Try a different fruit, or substitute raisins. Add a healthy dash of cinnamon. Use a nondairy milk if you prefer. Keep reading for more suggestions.
How To make This Bread Pudding Recipe
Prep the bread. If your bread is day old and a little bit dry, that’s perfect. You can just slice it into rough cubes. If your bread is really fresh, cube it and spread it on a baking sheet or wire cooling rack for an hour or two (or overnight) to dry out. If you’re in a hurry, pop the bread in the oven at 350°F for 10 minutes to remove some of the moisture. Put bread and blueberries in a baking dish. Once your bread cubes are ready, arrrange them in a greased baking dish. Sprinkle on the blueberries, either fresh or frozen, it doesn’t matter. If they are frozen, it’s best if you don’t thaw them first. Add remaining ingredients. Whisk together four eggs, a couple cups of milk, and just one third cup of sugar. Flavor the mixture with vanilla and nutmeg; pour it over the bread and blueberries. Make sure all the bread is saturated. Bake the bread pudding. When you’re ready, pop the baking dish into the oven and bake the bread pudding for 45 to 50 minutes. The top should brown nicely, the edges will be pulling away from the edge of the dish, and the center will be mostly firm and not runny. Bread pudding is best served warm. The top will be slightly crisp and the insides warm and custard-like. If you want, garnish it with a sprinkle of powdered sugar.
Make This Bread Pudding Recipe Your own
Traditional bread pudding: Substitute a generous half cup of raisins for the blueberries. Add a teaspoon of cinnamon. Try a different fruit. Cherries, diced apples, dried or fresh cranberries, or peaches are good choices. You may like this pineapple stuffing recipe which is very similar to bread pudding. Use a vegetable instead. Sweet potato bread pudding is a unique twist on classic sweet potato casserole with marshmallows. Try whole wheat bread or a combination of white and wheat. Your bread pudding will have a heartier taste and texture. Make it a little more decadent. If you have a sweet tooth, increase the sugar to a half cup. Substituting heavy cream for the milk will make the bread pudding richer tasting.
Storing Leftovers
Refrigerate/Freeze: Cover the bread pudding and refrigerate it for up to three days. You can also freeze bread pudding, well wrapped, for a couple of months. Thaw overnight in the fridge for best results. Reheating: Gently reheat individual portions in the microwave or cover larger amounts with foil and heat in the oven. Pop it under the broiler for a minute to crisp the top. If you like, serve with warm caramel sauce or blueberry sauce.
