This Blueberry Bread Pudding is the perfect overnight make ahead recipe for breakfast or brunch! It’s easy to toss together, hangs out in the fridge and then it’s ready to bake the next morning!
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Let me just tell y’all, this bread pudding is perfect for breakfast, brunch or dessert! It’s a great dish to make the night before and bake before it’s time to eat, but it’s also perfect with a cup of coffee after dinner.
Today kicks off 2020’s #BrunchWeek hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts!
You can find an entire list of brunch and breakfast recipes at the bottom of this post!
But first, let me show you how to make this fantastic Blueberry Bread Pudding!
What you’ll need to make Blueberry Bread Pudding: (amounts below in recipe card)
- french baguettes
- eggs
- light brown sugar
- vanilla
- blueberry extract or blueberry emulsion
- cinnamon
- whole milk
- heavy cream
- fresh blueberries
- Butter/Cooking spray to grease pan
Alright, so this is how we make bread pudding:
Generously butter a 2 quart rectangular baking dish or a 9×9 baking dish.
Cut or rip french baguettes into large chunks and toss into baking dish.
Add in blueberries and lightly toss together with bread
In a bowl, mix together eggs, brown sugar, blueberry extract or blueberry emulsion, and cinnamon. Stir in 2 cups heavy cream and milk.
Pour milk mixture evenly over bread cubes.
Cover with foil (or plastic wrap) and refrigerate 2 hours – or up to 8 hours/overnight.
This is a great dish to make the night before and bake in the morning!
When it’s time to bake:
Preheat oven to 325F.
Bake 1 hour and 15 minutes. Edges should be browned and the center still a little jiggly when moved.
Remove from oven and let cool.
What you’ll need to make the glaze for the Blueberry Bread Pudding: (amounts below in recipe card)
- white sugar
- heavy cream
- cornstarch
- warm water
- Vanilla Extract
How to make a bread pudding glaze:
In a saucepan, heat cream and sugar over medium heat, whisking to dissolve sugar.
In a small bowl, whisk together cornstarch and water to create a paste.
Once cream is hot but not boiling, add in cornstarch mixture. Heat and whisk for 5-7 minutes as mixture slightly thickens.
Remove from heat and whisk in vanilla.
Pour sauce over bread pudding when ready to serve.
If cornstarch doesn’t dissolve all the way into the sauce, you can strain the sauce for a smooth glaze.
More Blueberry recipes to fall in love with:
- Blueberry Cream Cheese Danishes
- Shortcut Blueberry Cinnamon Rolls
- No Churn Blueberry Cheesecake Ice Cream
Blueberry Bread Pudding
This Blueberry Bread Pudding is the perfect overnight make ahead recipe for breakfast or brunch! It's easy to toss together, hangs out in the fridge and then it's ready to bake the next morning! Generously butter 2 quart rectangular baking dish or a 9x9 baking dish. Cut or rip french baguettes into large chunks and toss into baking dish. Add in blueberries and lightly toss together with bread In a bowl, mix together eggs, brown sugar, blueberry extract or blueberry emulsion, and cinnamon. Stir in 2 cups heavy cream and milk. Pour milk mixture evenly over bread cubes. Cover with foil and refrigerate 2 hours - or up to 8 hours/overnight. Preheat oven to 325F. Bake 1 hour and 15 minutes. Edges should be browned and the center still a little jiggly when moved. Remove from oven and let cool. Directions for sauce: In a saucepan, heat cream and sugar over medium heat, whisking to dissolve sugar. In a small bowl, whisk together cornstarch and water to create a paste. Once cream is hot but not boiling, add in cornstarch mixture. Heat and whisk for 5-7 minutes as mixture slightly thickens. Remove from heat and whisk in vanilla. Pour sauce over bread pudding when ready to serve. If cornstarch doesn't dissolve all the way into the sauce, you can strain the sauce for a smooth glaze. 
Blueberry Bread Pudding
Ingredients
Glaze
Instructions
Notes
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Yum! I love that the bread pudding is made ahead of time for an easy brunch! Sounds incredible with the vanilla glaze and fresh blueberries.
Oh my goodness it’s just so PRETTY! Love the blueberries in this!
Thank you!!