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The Best Blueberry Bread Pudding
The Best Blueberry Bread Pudding
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Blueberry sourdough bread pudding with creamy custard - a crowd favorite!
Ingredients:
  • 4 large eggs
  • 4 large egg yolks
  • 0.5 teaspoon kosher salt
  • 1.25 cups white sugar
  • 0.25 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 medium lemon, zested
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 (1 pound) loaf stale sourdough French or Italian bread, cut into 3/8-inch slices
  • 4 tablespoons melted butter, divided
  • 1 pound fresh blueberries
Instructions:
  • Whisk eggs, egg yolks, salt, white sugar, and brown sugar vigorously in a large bowl until mixture turns light and frothy, approximately 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream and whisk until well combined. Gently fold in bread slices, pressing down until they start to soften and are submerged. Allow to sit, pressing down occasionally with a spatula, until custard has been absorbed, around 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) then brush the bottom and sides of a 9x13-inch baking dish with 2 tablespoons of melted butter.
  • Select some whole bread slices from the surface of the mixture and set them aside. Place half of the remaining soaked bread in the baking dish. Don't be concerned if it's breaking apart, that's normal; otherwise, break it into pieces. Distribute blueberries evenly and press them into the bread using your fingers. Layer the rest of the bread evenly, then place the reserved slices on top. Pour any leftover custard mixture on top and brush with the remaining melted butter.
  • Place the bread pudding on a baking sheet in the center of the preheated oven. Bake until golden brown and puffed, approximately 1 hour. Allow it to rest for at least 20 to 30 minutes before serving.
  • Serve at a warm temperature or at room temperature.

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