Beth's Blueberry Bread Pudding

I love bread pudding, and this blueberry version is a cozy, rustic dessert that combines tender, custard-soaked bread with bursts of juicy blueberries!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 411 Calories

Ingredients

• 2 teaspoons vanilla extract
• 3 eggs
• 3 tablespoons butter
• 1 cup heavy whipping cream
• 3 tablespoons butter, softened
• 8 cups sourdough bread cubes
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.75 cup white sugar
• 1.75 cups fresh blueberries
• 3.5 cups milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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. Set aside

Step 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. Beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.

Step 4

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.

Step 5

Mix 2 tablespoons sugar and cinnamon together in a bowl. Sprinkle over bread mixture. Drizzle 1/3 cup reserved golden sauce over bread mixture.

Step 6

Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.