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Bread pudding is one of those treats often seen when dining out, but you hardly ever hear of anyone making it at home.  It was not a treat made at my home when I was growing up, but after making it once, it became a big hit.  One of the great things about bread pudding is the ability to add seasonal fruit, beyond the traditional raisins.  I love making Blueberry Bread Pudding, and my family loves when I make it.  It’s simple, takes just a few minutes to put together, and when you serve it, it’s elegant and perfect for company.

The Bread Makes a Difference in Blueberry Bread Pudding

The bread really does make a difference in Blueberry Bread Pudding.  Dense breads, such as a boule or Italian make good Blueberry Bread Pudding.  I checked out the breadmaker at a local farmer’s market and found a wonderful brown bread for this recipe.  It adds another level of flavor to the Blueberry Bread Pudding.  Choose a bread that is rich and dense for the best Blueberry Bread Pudding.  Also, cutting the bread and leaving it out overnight to get stale, or toasting it in the oven for a few minutes before mixing it with the wet ingredients makes for a much better, less soggy Blueberry Bread Pudding.

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Other Fruit Options for Blueberry Bread Pudding

Blueberry Bread Pudding is so versatile!  Try peeling and cutting peaches into a small dice, or ripe, juicy apples!  Try strawberry and rhubarb, or bananas for a bananas foster type dessert.  The possibilities are endless with Blueberry Bread Pudding.

5 eggs

2 C raw or granulated sugar

2 C milk

2 t vanilla extract

3 C stale dense bread

½ C dried blueberries

¼ C (1/2 stick) butter, softened

½ C brown sugar

½ t cinnamon

1 C raw or granulated sugar

½ C (1 stick) butter

1 egg, beaten

½ t cinnamon

¼ t nutmeg

2 t vanilla extract

¼ C spiced rum

Heat oven to 350 degrees F.

In a large, ovenproof bowl, whisk the eggs, 2 cups sugar, milk, and vanilla until completely incorporated.

Gently stir in the bread and let soak 10 minutes.

Stir in the blueberries.

In a small bowl, mix ¼ c butter, ½ C brown sugar, and ½ t cinnamon.  Sprinkle over bread mixture.

Bake, uncovered, for 35-40 minutes, until mixture is set.

In a sauce pan, mix the 1 C sugar, stick of butter, 1 beaten egg, cinnamon, nutmeg, and vanilla.  Cook over medium heat until sugar is melted, stirring occasionally.

Add in brandy, stirring until completely incorporated.

Pour over warm bread pudding.

Serve hot or cold.

Make it simple and keep it fresh with Blueberry Bread Pudding!