Blueberry Bread Pudding

Prep: 25 mins

Cook: 60 mins

Total: 85 mins

Servings: 8 servings

Bread pudding is an excellent way to use leftover stale bread. The frugal dessert probably originated in early England. It is still a great way to use stale bread, but it's evolved over the years to become a versatile dessert often found in upscale restaurants. Many consider it a comfort food.

Small, French-style sandwich rolls were used to make the pictured bread pudding, but any good, sturdy leftover bread will do. Feel free to use everyday white loaf bread, a loaf of French or Italian bread, or a rich and buttery brioche or croissants.

Fresh or frozen berries can be used in the pudding as well. Top the pudding with the included lemon dessert sauce or use a whiskey sauce, fresh blueberry sauce, or whipped cream. Or just sprinkle some powdered sugar over the pudding and drizzle some sweet cream over it. It’s wonderful warm or cold.

Ingredients

For the Blueberry Bread Pudding:

• 3 cups milk

• 3 large eggs

• 1 cup granulated sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 1/2 teaspoon lemon zest

• 5 to 6 cups day-old torn French or Italian bread or rolls

• 2 cups fresh blueberries

• 3 tablespoons powdered sugar

For the Lemon Sauce:

• 1 1/2 cups water

• 3/4 cup granulated sugar

• 1 1/2 tablespoons cornstarch

• 1 dash salt

• 1 tablespoon finely grated lemon zest

• 3 tablespoons fresh lemon juice

• 1 tablespoon butter

Steps to Make It

Make the Blueberry Bread Pudding

1. Gather the ingredients.

   

2. Heat oven to 350 F. Butter an 11-by-7-inch baking dish.

   

3. Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.

   

4. Add the bread and let the mixture stand for 10 to 15 minutes.

   

5. Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.

   

6. Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.

   

7. Add about an inch of very hot water to the large outer pan.

   

8. Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.

   

Make the Lemon Sauce

1. Gather the ingredients.

   

2. Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.

   

3. Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.

   

4. Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.

   

5. Stir in the lemon zest, lemon juice, and butter. Stir to blend.

   

6. Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce, blueberry sauce, or bourbon sauce are all good choices.

   

Recipe Variation

• Omit the lemon zest from the pudding mixture and add 1 teaspoon of ground cinnamon. 

Nutrition Facts
Servings: 8
Amount per serving
Calories	382
% Daily Value*
Total Fat 6g	8%
Saturated Fat 3g	14%
Cholesterol 81mg	27%
Sodium 295mg	13%
Total Carbohydrate 75g	27%
Dietary Fiber 2g	6%
Total Sugars 56g
Protein 9g
Vitamin C 7mg	36%
Calcium 143mg	11%
Iron 2mg	10%
Potassium 229mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.