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Beth's Blueberry Bread Pudding

Beth's Blueberry Bread Pudding

Amanda F.

"I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!"
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Ingredients

1 h 5 m servings 411 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
  6. Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
  7. Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

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Reviews

Read all reviews 6
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I made this for my office during a potluck. It was a resounding success. Several people came up to me and said that they are not bread pudding fans but loved this recipe. I am minimally adept...

Pretty darn good! I had to add 1 more tbs of softened butter than the recipe called for to get it to cream together, and I used frozen blueberries instead of fresh, but other than that I followe...

I soaked cranberries in the juice of 2 oranges. I also took the zest of the oranges and added it to the milk mixture along with 1 TBspoon of vanilla. I didn't add any cinnamon. I also sprink...

I goofed and added all the sauce to the bread mixture...and it came out Great! Can inmagine it would be dry otherwise very rich and yummy !

I needed a bread pudding recipe that called for sourdough bread. I'm so very happy I found this recipe. I made it for my coworkers, and everyone who has taken a piece has come back to my desk ...

I used low fat milk in the pudding, added strawberries in addition to the blueberries, and used fresh strawberries instead of the creamy topping. (My tummy doesn't tolerate much dairy.) It took...

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