Blueberry Bread Pudding

Choose a sweet, rich yeast bread for this blueberry dessert. Cinnamon and nutmeg give a sweet spiciness to the egg custard that envelopes the bread and berries.

Blueberry Bread Pudding
Servings: 12 Prep 15 mins Chill 1 hr Bake 350°F 1 hr


  • 1 loaf (1 pound) challah or other egg bread, cut into 1-1/2-inch pieces
  • 1 cup blueberries
  • 6 eggs
  • 1 tablespoon sugar
  • 4 cups milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Vanilla ice cream, for serving

Make It

1. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into prepared dish. Top with blueberries, then remaining half bread.

2. In a large bowl, whisk eggs. Gradually add 1 cup of the sugar until combined. Whisk in milk, butter, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour.

3. Heat oven to 350 degrees F. Remove pudding dish from refrigerator and remove plastic wrap. Sprinkle evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F for 1 hour, until top is browned and pudding is puffed. Let cool 10 to 15 minutes. Serve with ice cream, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 260, Fat, total (g): 9, chol. (mg): 136, sat. fat (g): 4, carb. (g): 39, fiber (g): 1, pro. (g): 7, sodium (mg): 219, Percent Daily Values are based on a 2,000 calorie diet.