How To Make Blueberry Bread Pudding
You can’t say no to this loaded blueberry bread pudding! It’s packed with challah bread, fresh berries, and almonds, topped with streusel and caramel.
Serves:
Ingredients
For the pudding:
- cooking spray
- 7cupschallah bread,or brioche or French bread, cubed
- 3eggs
- 2cupsmilk
- ½cupgranulated sugar
- ¾cupfresh blueberries
- ¼cupalmonds,finely chopped
- 1tspvanilla extract
For the streusel:
- ¼cupall purpose flour
- ¼cupbrown sugar,packed
- ¼cupcold unsalted butter,cut into cubes
- ¼cupalmonds,finely chopped
For serving:
- ½cupsalted caramel sauce,store bought or homemade
- whipped cream,optional
- fresh blueberries,optional
Instructions
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Preheat the oven to 350 degrees F. Coat a 9-inch square pan with cooking spray.
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In the pan, place ⅓ of the bread cubes in a single layer. Add half of the blueberries and almonds.
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Top with another ⅓ of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes.
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In a medium bowl, whisk together the eggs, milk, sugar, and vanilla until thoroughly combined. Pour over the bread and blueberry mixture, making sure the custard completely covers the bread.
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To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble-sized crumbs form. Stir in the almonds.
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Sprinkle the streusel evenly over the bread pudding.
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Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes.
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Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired.
Nutrition
- Calories: 476.15kcal
- Fat: 19.14g
- Saturated Fat: 6.63g
- Trans Fat: 0.24g
- Monounsaturated Fat: 7.98g
- Polyunsaturated Fat: 2.97g
- Carbohydrates: 66.15g
- Fiber: 2.95g
- Sugar: 22.80g
- Protein: 11.71g
- Cholesterol: 108.32mg
- Sodium: 324.32mg
- Calcium: 168.76mg
- Potassium: 269.50mg
- Iron: 2.53mg
- Vitamin A: 141.41µg
- Vitamin C: 1.41mg
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