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Over-the-Top Blueberry Bread Pudding

 Over-the-Top Blueberry Bread Pudding
"This delicious Southern treat boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It’s a favorite for our summer celebrations.” Marilyn Haynes - Sylacauga, Alabama
12 ServingsPrep: 15 min. + standing Bake: 50 min.


  • 3 eggs
  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 3 teaspoons McCormick® Pure 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
  • SAUCE:
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup heavy whipping cream


  • 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.
  • 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.
  • 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.

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Over-the-Top Blueberry Bread Pudding (continued)

Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 869 calories, 54 g fat (33 g saturated fat), 195 mg cholesterol, 344 mg sodium, 89 g carbohydrate, 1 g fiber, 11 g protein.