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Blueberry Breakfast Bread Pudding

Savory Blueberry Breakfast Bread Pudding for Cozy Mornings

This Blueberry Breakfast Bread Pudding is a cozy breakfast option, featuring fluffy challah bread soaked in rich custard and bursting with juicy blueberries.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 8 ounces Challah Bread or brioche as a substitute
  • 4 large Eggs for binding the custard
  • 2 cups Milk or any unsweetened non-dairy option
  • 2 cups Blueberries fresh or frozen, do not thaw
  • 1 cup Sugar adjust to taste, brown sugar adds richer flavor
For Serving
  • 1/2 cup Maple Syrup for drizzling over pudding

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by tearing the challah bread into bite-sized chunks and placing them evenly in a greased 9x13 inch baking dish. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs, milk, and sugar until fully combined and smooth. Pour the custard mixture evenly over the bread chunks.
  3. Gently fold in the fresh blueberries, distributing them throughout the mixture. Let the bread sit for a few minutes to absorb the custard.
  4. Cover the baking dish with plastic wrap and refrigerate overnight, allowing the flavors to meld and the bread to soak up the custard.
  5. Once soaked, remove the plastic wrap and bake in the preheated oven for about 50 minutes until the top is golden brown.
  6. Allow the Blueberry Breakfast Bread Pudding to cool for a few minutes on a wire rack. Serve warm drizzled with maple syrup.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

For best results, use stale or lightly toasted bread to prevent sogginess. This dish can be made ahead of time and is versatile with fruit options.

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