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

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"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
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 each: 869 calories, 54g fat (33g saturated fat), 195mg cholesterol, 344mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 11g 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

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MY REVIEW User ID: 1152827 230134
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."

Julia_in_NEK User ID: 8369004 226177
Reviewed May. 11, 2015

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

gooch621 User ID: 7069389 225743
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!"

7833louis User ID: 1040763 223825
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."

menosmal User ID: 7450223 119523
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!"

Kaygee75 User ID: 7663308 108441
Reviewed Feb. 9, 2014

"So delicious. Made without the sauce as it was very sweet on its own."

shortiness5 User ID: 1205994 121403
Reviewed Jan. 10, 2013

"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."

mhans1 User ID: 6728962 119520
Reviewed Jun. 8, 2012

"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."

qqwwrrtt User ID: 615577 188824
Reviewed Apr. 27, 2012

"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!"

catergator User ID: 6609736 191386
Reviewed Mar. 24, 2012

"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."

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