Blueberry Bread Pudding Recipe



I’ve got a thing for Maine blueberries. I know I’m not the only one. All year long, I try hard to avoid the berries that show up suspiciously at the market out of season. By the time June hits, I sometimes can’t help myself and will buy a few pints of cultivated blueberries from New Jersey, just for a fix. But while I admit to loving those too, they just aren’t the same as those teeny-tiny native blueberries from my favorite state.

They are worth the wait. I mostly eat them right out of the green cardboard carton or from the colander while it’s still draining in the sink. Sometimes they actually make it onto my morning cereal or as a topping for vanilla ice cream. Very rarely do the blueberries ever stick around long enough in this house to be used for baked treats. You’ve really got to plan ahead- and perhaps have a good hiding spot – to be able to bake with blueberries in this house.

Lucky for me, my mom requested that I pick up three pints of the native berries from our favorite farm stand earlier this week. Smart woman. With an extra pint of blueberries on hand, a nice loaf of white bread in the kitchen and family and friends joining us for dinner that night, I knew the time had come to experiment with some blueberry bread pudding.

I have always loved bread pudding, and order it pretty much any time I see it on a dessert menu. I shared a very tasty blueberry bread pudding late one night on the Petit Robert Bistro patio earlier this summer, and haven’t been able to think of much else ever since. This was the dessert I set out to make this week with my treasured native Maine blueberries. This standout bread pudding of my memories (and my dreams?) was rich and tasted of summer. The pudding had been topped with cinnamon and sugar, and baked until a crispy top had formed, which was a great contrast to the soft bread pudding beneath.

I tinkered with a few bread pudding recipes and managed to come up with a winning recipe to share.  The best news?   This bread pudding template will be PERFECT for apples come September. As it turns out, I get really excited for apple season too. Surprise, surprise…

Blueberry Bread Pudding

Makes: 8 to 10 servings


  • 1 loaf of dense white bread, cubed (about 4-5 cups)
  • 2 cups milk (I used 1%)
  • 2 cups cream
  • 2/3 cup sugar
  • 1 tsp salt
  • 6 eggs
  • 2 tsp vanilla
  • ¼ teaspoon cinnamon
  • 1 pint blueberries
  • 1 tablespoon raw (turbinado) sugar*
  • 1 tablespoon butter, to coat the dish
For the Toppings
  • ¼ cup raw (turbinado) sugar*
  • ½ teaspoon cinnamon


  1. Gently heat the cream, milk, sugar and salt in a heavy bottomed pot until it is just about to boil. Remove from heat. Meanwhile, mix together the eggs, vanilla and ¼ teaspoon of cinnamon in a large bowl. Slowly pour the hot cream mixture into the egg mixture, stirring constantly so that the eggs don’t scramble. Add the cubed bread to the custard, toss together and put aside.
  2. In another bowl, add a tablespoon of the raw sugar to the blueberries, and mash together so that there is mix of mashed and whole blueberries. Let the blueberries and the sugar sit for a few minutes, allowing juices to collect. Mix the blueberries into the pudding well, and put the whole thing in the refrigerator for at least an hour so that the bread can fully soak up the custard.
  3. Preheat the oven to 350 degrees. Butter a large baking dish (mine was about 9 ½ inches round with tall 2 inch sides)** Pour the bread pudding mixture into the dish. Sprinkle the pudding with the cinnamon and sugar. Cover the pudding with foil and bake for 45 minutes, until the center is set. Remove the foil and cook for another 20 minutes. At the very end, put the pudding under the broiler for another 1-2 minutes to crisp up the top of the pudding. Let the pudding sit for at least a half hour before serving. Serve it up with vanilla ice cream, and you’ll be in heaven.
  4. * If you only have regular white sugar, that’s fine. The raw sugar creates a better crunchy crust, but it is not a big enough difference to deter you from making this recipe!
  5. ** The pudding puffed up a great deal while baking, I would recommend using a large baking dish, and putting a baking sheet underneath to catch any wayward pudding or blueberries.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • LOVE LOVE LOVE any type of bread pudding… great pics. I can almost taste it they look so good!

  • Oh my.  You certainly aren’t kidding around with that recipe.  I’m also a huge fan of the stuff and your bread pudding looks gorgeous, yes G-O-R-G-E-O-U-S.  

    I’ve been having to buy an extra pint of blueberries every time I go to the farmers’ market to freeze.  It’s the only way for me to ensure I have some blueberries for baking.

  • This looks incredible.  I’ve only ever made bread puddings with fall fruit — usually pears.  I have to say, I am obsessed with that pan you baked the pudding in.  Where is it from?

  • Mmmmm, looks so delicious, I’m going to have to make one with our wild blackberries.

  • Swishtish

    Looks heavenly. It is a stupendous blackberry season in SW England, so will give it a try with them.
    I do love your blog.

  • I love bread pudding and this looks absolutely AMAZING! I, too, am known for eating all the blueberries while I’m cleaning them… But I might be able to save a few to make this 🙂

  • Oh wow, what a nice surprise to find other bread pudding lovers congregating here! I think bread pudding with pears sounds amazing- and my mouth is puckering over the thought of blackberries in this dessert. YUM. 

    Newlywed- I am also obsessed with the baking plate- sadly, it is my mother’s and it lives with her in Maine, but she lets me use it if I bake her tasty treats 🙂 It’s from Simon Pearce. 

  • Chez Us

    Shelby – WOW!  This looks and sounds amazing.  I wish we got the same blueberries on the West Coast but we don’t.  I prefer the small, slightly crunchy ones;  so yummy!!  We are big bread pudding fans, will have to try adding blueberries to the mix next time!  Thanks!

    • Thanks Denise! I should start a mail order business simply to ship Maine blueberries to people across the country who need their fix. I think I know someone around here who might know something about shipping food 🙂

      • OMG! Let’s ship blueberries next summer!

  • I was interested when I read the title, but when I saw the photos, I got really excited about this recipe!  I’m trying it!

  • I have no words to say except i need this in my life. Bread pudding? My FAVOURITE comfort grub everrrr – a blueberry version…gorgeous 🙂

  • This looks fantastic! I just posted a recipe for blueberry brown rice pudding – blueberries are such a great summery addition to both types of pudding. Delicious!

  • This looks absolutely amazing! I’ll definitely be making this soon!

  • Cubillls

    I looked over a few blueberry bread pudding recipes last week, and decided to try this one. I’m glad that I had a leftover quart of cream in the refrigerator from making an ice cream pie; I always forget to check recipes to see if they use cream. I doubled the recipe, used a loaf of stale, home-made cornell bread that had been frozen (sliced, toasted and cubed), didn’t use as much sugar on top and it was great! It even looked like the recipe image when I was done!

  • twelsh36446

    Michigan Blueberries are better than Maine blueberries, but I’ll use Maine Blueberries in a pinch.

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  • Cgk

    Wow! This looks amazing! Looking to find recipes to use my leftover bread with and I think I’ll go with this one.
    Just wanted to know if I can make this a day in advance and consume the next?

    Thanks in advance for your reply!

    • Yes and yum! It will be delicious with a day to sit 🙂

  • lesmoore

    Way too concerned about whether I “PIN” than if I actually get and print the recipe.