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Blueberry Bread Pudding

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min.
  • Makes
    2 servings


  • 2 slices day-old Italian bread
  • 1 large egg yolk
  • 1/4 cup heavy whipping cream
  • 3 tablespoons whole milk
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 1/2 cup fresh or frozen blueberries
  • Confectioners' sugar


  • Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
  • Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

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Average Rating:
  • mtuttle
    Mar 19, 2020

    Since we live far from town, I used day-old whole wheat bread. I doubled the recipe, using five slices of the bread. Excellent! Not too sweet, with just the right amount of rich dairy and tangy berries.

  • jenny_isenberg
    Oct 31, 2008

    Absolutely wonderful. It is always a huge hit.