Blueberry Bread Pudding Recipe: Easy, Moist & Delicious Dish

Blueberry bread pudding is one of those cozy, cheerful desserts that feels like a warm hug from the oven. It’s the kind of bake that uses simple, familiar ingredients — tender bread, sweet blueberries, creamy custard — and transforms them into something a little bit magical. Expect a golden, lightly crisp top, pockets of jammy berries, and a soft, custardy interior that practically melts on the tongue. Whether you serve it as a brunch centerpiece or a comforting dessert after dinner, it’s delightfully unfussy and reliably crowd-pleasing.

In this recipe, I’ll guide you through every step, from choosing the right bread to getting that custard perfectly set. You’ll find tips for customizing the flavor, making it ahead, and even turning it into a showstopper with a quick blueberry-lemon sauce. If you love classic, homey baking with a seasonal twist, you’re in exactly the right place.

What Makes This Blueberry Bread Pudding Irresistible

This blueberry bread pudding captures the best of both worlds: the indulgent comfort of a traditional custard dessert and the bright pop of fresh berries. The bread is soaked in a vanilla-scented, lightly spiced custard, then baked until the edges are crisp and the center is custardy — not soggy, not dry, but just right. Blueberries bring gentle tartness that balances the richness, and a sprinkle of coarse sugar gives a lovely, bakery-style crunch on top.

It’s also wonderfully practical. You can use day-old brioche, challah, or French bread; it’s a smart way to give life to bread that might otherwise go to waste. The custard comes together in minutes, and the whole dish bakes hands-off while your kitchen fills with the kind of aroma that says “welcome home.” It’s simple, dependable, and endlessly adaptable — exactly the kind of recipe you’ll reach for again and again.

Gathering Your Ingredients: What You’ll Need

• Day-old brioche or challah (1 lb, cut into 1-inch cubes) — Rich, slightly sweet bread soaks up the custard beautifully, creating a plush interior.
• Fresh blueberries (2 cups) — Sweet-tart bursts of flavor; frozen blueberries also work with a few adjustments.
• Large eggs (5) — The backbone of the custard, giving structure and a silky set.
• Whole milk (2 cups) — Adds moisture and richness without making the custard overly heavy.
• Heavy cream (1 cup) — Deepens the custard’s creaminess for that indulgent, bakery-style texture.
• Granulated sugar (3/4 cup) — Sweetens the custard and helps the top caramelize.
• Light brown sugar (1/4 cup) — A hint of molasses depth that complements the berries and spices.
• Vanilla extract (2 teaspoons) — Warm, aromatic flavor that ties the custard together.
• Almond extract (1/4 to 1/2 teaspoon, optional) — A delicate, bakery note that makes the blueberries sing.
• Lemon zest (from 1 lemon) — Brightens the custard and complements the berries with gentle citrus.
• Ground cinnamon (1/2 teaspoon) — Adds warmth; subtle, but it makes the pudding feel extra cozy.
• Freshly grated nutmeg (1/4 teaspoon) — A classic custard companion that deepens flavor.
• Kosher salt (1/4 teaspoon) — Balances sweetness and sharpens the overall flavor.
• Unsalted butter (2 tablespoons, melted, plus more for greasing) — Keeps the pudding moist and helps the top brown.
• Turbinado sugar (2 tablespoons, optional) — A crunchy, shimmering finish on top.

Optional quick blueberry-lemon sauce (highly recommended for serving):

• Blueberries (1 cup) — For a glossy, fruity drizzle.
• Granulated sugar (1/3 cup) — Sweetens and helps the sauce thicken.
• Lemon juice (1 tablespoon) — Bright, fresh acidity to balance richness.
• Cornstarch (1 teaspoon) + water (1 tablespoon) — A simple slurry to thicken the sauce to a syrupy finish.

How to Make It, Step by Step

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Generously butter a 9x13-inch baking dish (or a deep 3-quart casserole). A well-greased pan prevents sticking and helps the edges crisp.
2. Cube the bread. Cut the brioche or challah into 1-inch cubes. If your bread is very fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 8–10 minutes to dry them slightly. Dry bread soaks up custard more evenly.
3. Whisk the custard. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, almond extract (if using), lemon zest, cinnamon, nutmeg, and salt until smooth and well combined.
4. Combine bread and custard. Add the bread cubes to the bowl and gently toss to coat. Let the mixture stand for 10–15 minutes, stirring once or twice, so the bread absorbs the custard.
5. Prepare the blueberries. If using fresh blueberries, gently rinse and pat dry. If using frozen, do not thaw; toss them with 1 teaspoon flour to minimize streaking and prevent sinking.
6. Layer and assemble. Spread half of the soaked bread into the prepared dish. Scatter half the blueberries evenly over the bread. Add the remaining bread, then top with the remaining blueberries. Drizzle the melted butter over the top and sprinkle with turbinado sugar if you like a crunchy finish.
7. Optional rest (recommended). For an even, custardy texture, let the assembled pudding sit for another 10 minutes at room temperature. This brief rest helps the custard settle into the bread’s nooks and crannies.
8. Bake to perfection. Bake for 45–55 minutes, until the top is deeply golden and the custard is just set in the center. The pudding should spring back slightly when pressed, with no puddles of liquid custard. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
9. Rest before serving. Remove from the oven and let it stand for at least 15 minutes. This rest is crucial for clean slices and the best texture.
10. Make the quick blueberry-lemon sauce (optional). In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Simmer until the berries start to burst, 3–4 minutes. Stir in the cornstarch slurry and cook 30–60 seconds more, until glossy and slightly thickened. Remove from heat.
11. Serve. Spoon warm bread pudding into bowls and drizzle with blueberry-lemon sauce. It’s also lovely with softly whipped cream or a scoop of vanilla ice cream.

When It’s Ready: Timing and Prep Overview

You’ll know the pudding is ready when the top is burnished and crisp and the center feels lightly springy. A thin knife inserted into the middle should come out mostly clean with just a few moist crumbs, not liquid. If you assembled it ahead and baked straight from the fridge, you may need to add 5–10 minutes to the baking time.

It’s best served warm, once it has rested enough to set. Leftovers reheat nicely in a low oven (about 300°F/150°C) for 10–15 minutes, covered loosely with foil to protect the top.

Pro Tips for the Best Results

• Choose the right bread. Brioche and challah give a custardy, luxurious texture, but a sturdy French loaf works in a pinch. Avoid very soft sandwich bread, which can turn mushy.
• Use day-old or lightly dried bread. Slightly stale bread absorbs custard more evenly, giving you a creamy interior without soggy pockets.
• Don’t skip the rest. A short rest before baking lets the bread fully hydrate and gives you that tender, unified custard texture.
• Mind the berries. If using frozen blueberries, add them straight from the freezer and toss with a teaspoon of flour. This helps prevent purple streaks and sinking.
• Balance the sweetness. Turbinado sugar on top gives a wonderful crunch; if your blueberries are very sweet, you can reduce granulated sugar by 2–3 tablespoons without losing balance.
• Watch the bake time. Overbaking can lead to a dry pudding. If the top is brown but the center isn’t set, tent with foil and continue baking until just set.
• Flavor variations. Swap lemon zest for orange zest, add a handful of toasted sliced almonds, or fold in a few spoonfuls of lemon curd for a citrusy surprise.
• Serving finishes. A drizzle of blueberry-lemon sauce, a dollop of crème fraîche, or a spoonful of softly whipped cream takes the presentation to another level.

A Quick Look at the Nutrition

These numbers are approximate and will vary based on the bread and dairy used. Calculated for 8 servings:

Tip: To lighten it up, swap heavy cream for half-and-half, reduce sugar slightly, and use a leaner bread like French bread instead of brioche.

Questions People Often Ask

Can I use fresh bread instead of day-old?

You can, but you’ll get better texture with slightly stale or lightly dried bread. If your bread is very fresh, cube it and bake the cubes at 300°F (150°C) for 8–10 minutes to dry them a bit. This prevents the custard from pooling and keeps the structure tender rather than mushy.

Will frozen blueberries work?

Yes. Use them straight from the freezer and toss with about 1 teaspoon of flour before adding. This helps keep the color from bleeding too much and prevents the berries from sinking to the bottom. You may need to add a couple of minutes to the bake time when using frozen fruit.

Can I make this ahead?

Absolutely. Assemble the pudding, cover, and refrigerate for up to 8 hours or overnight. Bake straight from the fridge, adding 5–10 extra minutes as needed. Leftovers keep well for 3 days in the fridge; reheat covered at 300°F (150°C) until warm.

A Warm Send-Off

There’s something lovely about a dessert that welcomes you with familiar flavors yet still feels special enough to share. Blueberry bread pudding is exactly that — homey, fragrant, and joyfully generous. Whether it’s a lazy Sunday brunch, a potluck with friends, or a relaxed family dessert, it brings people to the table with anticipation and leaves them satisfied and smiling. I hope this recipe becomes a go-to favorite in your kitchen, the kind you come back to whenever you want something simple, comforting, and a little bit celebratory.