Over-the-Top Blueberry Bread Pudding Recipe
Over-the-Top Blueberry Bread Pudding Recipe photo by Taste of Home

Over-the-Top Blueberry Bread Pudding Recipe

Read Reviews
5 52 49
Publisher Photo
"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
TOTAL TIME: Prep: 15 min. + standing Bake: 50 min.
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 50 min.
MAKES: 12 servings


  • 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
  • SAUCE:
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup heavy whipping cream

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.


  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.
Originally published as Over-the-Top Blueberry Bread Pudding in Simple & Delicious May 2010, p33

Reviews for Over-the-Top Blueberry Bread Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 25, 2015

"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."

Reviewed May. 11, 2015

"So freaking delicious!!! Make sure you use a light fluffy bread. Dense bread does not work well."

Reviewed May. 1, 2015

"WOW! Rich and delicious! This became Blueberry, White Chocolate, Amaretto Bread Pudding. I substituted almond extract for vanilla, and made an Amaretto sauce in place of the white chocolate sauce. DIVINE!"

Reviewed Mar. 30, 2015

"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."

Reviewed Apr. 18, 2014

"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!"

Loading Image