Over-the-Top Blueberry Bread Pudding Recipe
- 3 large eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 package (10 to 12 ounces) white baking chips
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 1 package (10 to 12 ounces) white baking chips
- 1 cup heavy whipping cream
- 1. Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand 15 minutes or until bread is softened.
- 2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
- 3. For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding. Yield: 12 servings.
1 each: 869 calories, 54g fat (33g saturated fat), 195mg cholesterol, 344mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 11g protein.
Reviews for Over-the-Top Blueberry Bread Pudding
"I would like to say that I tried this recipe for the first time about 3 years ago and this is the only bread pudding that I like and will continue to make. My family loved this recipe, I cut the sugar in half and used one less cup of whipping cream and it turned out great."
"Amazing!!! I altered to be less sweet/rich by changing 4 cups cream to 2 cups cream 2 cups milk, 1 cup of sugar instead of 2, 1 cup of white chocolate chips instead of the entire package and omitting the sauce altogether. I also used a loaf of bakery Italian bread instead of French for no particular reason. This is fantastic, I have become hooked on it! I've made it for family gatherings and it was a hit. This can easily be used as a breakfast or dessert. I will continue to make this again and again."
"I made this yesterday and I also cut the sugar in half. I do believe next time I will half the chips in the pudding also... It was TO DIE for yummy . It took about 65 minutes in my oven and I also topped with foil at about 50 mins. I then turned off the oven and let it cool in the oven. It did need more time but the remaining heat was perfect without risk of burning it. I was going to make the sauce but after taking the wee corner taste test when it came out of the oven (cooks prerogative!) I decided it would be too much and just topped it with whipped cream. I will make this again! Got wows from the crew. One other suggestion would be... wait until you are done soaking the bread to add the chips. They tended to melt and stick to the bowl."
"This was wonderful. After reading all the reviews, I also cut the sugar in half and that was more than sweet. Next time I will cut the sugar in half again, down to 1/2 c, until I find the "just right" amount. I made half the sauce and that was just right. I used half heavy wc and half vanilla flavored almond milk. 50 min was not enough time. At 50 min I covered it and baked it for another 20 min. It came out looking just like the picture. My guests requested the recipe - the ultimate compliment."
"This is crazy good and, indeed, very sweet and very rich. Used half and half instead of heavy cream, half the sugar and skipped the sauce. Delicious!"
"So delicious. Made without the sauce as it was very sweet on its own."
"This recipe is awesome. Every time I make it, people rave about it. I make it with blackberries instead of blueberries and it is delicious."
"I would make this again with alterations. This is very very rich. Substitute 1 cup of the whipping cream with 1 cup of milk. Reduce the sugar by 1/2 cup. I also would decrease the overall liquid by 1/3 cup. This took over 1 hour and 20 minutes to bake."
"At nearly 900 calories a serving, this is not for the faint of heart. I know dedicated weight watchers for whom that would be nearly a day's calories. Also, it is very sweet - I know there are some for whom it would be TOO sweet.That said, This is close to being the best dessert I've ever had - even better than chocolate, and that's saying a lot! I made it with raisins - blueberries were $3.99 for a 4-ounce box so enough for the recipe would have been nearly $16.00. Later in the summer when blueberries are a bit cheaper I'll try it with blueberries - but it's REALLY good with raisins!I don't agree with those who recommended omitting the sauce. It's good without it, but the sauce is what really puts it "Over the Top."I DO agree with those who said it needs to bake a little longer than the recipe instructs. I added an extra 20 minutes and it came out firm but not hard and beautifully brown on top.I had some for breakfast this morning - well, it has eggs and fruit in it! Highly recommended!"
"True, this is rich but very good. I was worried when the liquid turned lavender when I mixed in the blueberries. When it baked it turned medium brown. Mine didn't look as light as in the photo. It tasted great. Had 2nd the next day warmed in microwave and it still was good like that."
"This is excellent! Very rich though so I don't put the extra sauce on it because it doesn't need it. When you serve this, be sure to have copies of the recipe handy..."
"Awsome!! I dont make the sauce because it's grate without it. I've devided it out and made 1/2 batches and it turns out grate. KEEPER for sure"
"This dessert is awesome! Rave reviews when I make it!!!!"
"I have made this recipe on many occasions. I have passed the recipe on to others, and everyone raves about it. It is absolutely one of my favorites. My daughter actually shared this recipe with me, and she also got rave reviews"
"Everyone loves this recipe! It is decadent and delicious!"
"This was so delicious you didn't even need the sauce. It is very sweet though. But it is delicious!"
"Completely delicious! I have made it over again for friends and family. It's a hit at parties. People want seconds!"
"I "used" my office mates as taste-testers when I made a trial run with this recipe before taking it to my new mother-in-law's...it was a smash hit (even without the white chocolate chips & sauce) so I felt confident enough to make it (with raisins @ hubby's request) for the in-laws' BBQ. It turned out excellent, traveled well and even overshaddowed my triple chocolate brownies at the BBQ. I may never make it with the chocolate chips...but my preference is with fresh fruit over raisins.......maybe I'll try peaches next time."
"Decadent and sooooo easy! I made this for Sunday dessert with the whole family home. It was a rousing success. The kid who doesn't like blueberries loved it. The son in law asked for a dish to take home. By the time they were done, the dish was cleaned.I would do a couple of things differently the next time (AND THERE WILL BE A NEXT TIME) I think I will try having a loose coveing of foil over the top. (mine browned too quickly). And much as I hate to risk ruining the flavor, I will probably try using half and half. Don't substitute using a cheaper brand of white chocolate chips, stick with a quality brand. Also would only have needed to make about half as much sauce......oh so rich!Thank you for sharing this recipe!"
"This recipe is the BOMB! OMG awesome, I made it for work and everyone LOVED IT. It was GONE in less than 5 minutes a whole 10 x 14 pan- POOF gone!"
"This was so yummy!!!!!!"
"i made this for our neighborhood 4th of july celebration and everyone RAVED about it!! it went so fast... i didn't even get to taste it!"
"awesome ! ! !"
"awesome ! ! !"
"Made this yesterday for Easter dessert and it was a huge hit with everyone! Followed the recipe exact and came out wonderful! Definitely a keeper!! And easy!"
"FANTASTIC recipe, and I am not "into" blueberries one bit. My least favorite, honestly. I made it for Easter, all guests gave raves! Many were hesitant about trying it, but when they did, they loved it. There are a lot of creative ways this could be made lower cal. I didn't get into the sauce, thought it was a little too much for me and think it was good without. A simple vanilla ice cream would be good with this too."
"I served this today for Easter dinner dessert, and it was a hit. I didn't add the sugar and thought the white chips made it plenty sweet. I used fat free half and half for the sauce. I would probably use regular half and half for the pudding and the sauce when I make it again. Delicious, though. Everyone loved it."
"Made this for Easter dessert. I always have a mixture of frozen strawberries, raspberries, blueberries and black raspberries on hand and used this fruit mix instead of just blueberries. I also added 1/4 tsp cinnamon. My family LOVED it. Will definately make again."
"I followed the directions to a tee and it was in the oven for two hours and still not cooked! Burnt on top but not done in the middle! Why?"
"I have made this recipe for family get togethers and I keep getting raves. Everyone wants the recipe. Excellent bread pudding!"
"Absoulety delish!! And so worth all of the calories!! Would love to lighten this one up and still have the flavor."
"It is the best I have ever had. I made it with out blueberries."
"This is the most amazing bread pudding I have ever eaten. It makes a huge batch, so I divided it up & froze extra portions. It was every bit as delightlful when thawed!"
"This is absolutely without a doubt the best bread pudding recipe I have ever tried. I can't wait to make it again!!!!!"
"EZ, Super! I did tweak it a bit: used croissants insead of the French bread (lighter and a bit of a different texture) and in the sauce, I added some RUM! YUM YUM~~~ maggie"
"Wow! This is amazing! Rich and flavorful."
"I don’t know how to get back into the review I previously posted so here is an addendum to my below rating. The taste of this recipe hinges on using top quality white chocolate. I use Ghirardelli brand which can be found at Walmart if your local supermarket doesn’t carry it. And the dessert at Nordstrom’s is a white chocolate bread pudding dessert."
"After reading reviews the only change I made was to use 1 1/2 C sugar instead of 2 C and it was plenty. I don't give praise easily but this was amazing and everyone absolutely loved it and wanted the recipe. It tastes very similar to the delicious white chocolate pudding that Nordstrom’s serves at its Bistro restaurant."
"This is by far the best bread pudding I have ever tasted. I made it for Mother's Day dinner and my entire family talked about it for weeks. They ask for it all the time. It's even an easy one to make in a smaller batch. I have given this recipe out to many people. I highly recommend you try it yourself."
"I can not tell you how many compliments I have received from this recipe. It is so simple but tastes like a million bucks!"
"I made this recipe and followed exactly. The sauce makes it. You don't know what you are missing without the sauce. My family was skeptical at first thinking it would be mushy, but absolutely loved it. Will definitely make again."
"This was excvellent! Moist an yummy!"
"This recipe was a hit among my guests. Very sweet. Did not make the sauce and didn't feel it was needed. Next time, I think I will cut the chocolate in half and sneak in some more blueberries. I could have used more blueberry flavor."
"I LOVED this recipe and it is SO easy to through together for a potluck/party! The only thing I did different was that I had to cook it about 30 minutes longer than it calls for in the recipe."
"This was worth way more than $500!!! It was fantastic. I tasted it without the sauce and it was fine, but need the sauce to make it over the top. I may try and substitute half and half for a little of the cream, but will have to see what the difference in calories is. This is a MUST try."
"I didn't personally make this recipe,yet, but it was brought as a dish to bingo at it was delicious. I ate it without the sauce and it wasn't missed. I even took some home which I never do. I can't wait to make it myself."
"VERY good, but I changed some things. Used half the sugar and only one bag of chips split between the bread & sauce. Also, used 1 c. whipping cream in the sauce like it says, 1 c. in the bread and the other 3 cups I used half & half. Prob could use 2% milk in the bread too. Glad I made these changes because it was plenty sweet. Would prob be good with raspberries too."