Blueberry Bread Pudding topped with a white chocolate sauce is a deliciously rich dessert that brings together the creamy sweetness of white chocolate and the burst of fresh blueberries. Super easy to make!
I love experimenting with new flavor combinations on old classics. This blueberry bread pudding recipe is one of my newest creations, though it’s far from the first flavored bread pudding I’ve made. It’s quick, easy, and a great way to use up summer berries.
Looking for more bread pudding ideas? Check out my banana bread pudding, cherry bread pudding, and butterscotch bread pudding recipes too.
Why You’ll Love This Blueberry Bread Pudding Recipe
Here are a few reasons why I LOVE this recipe.
- Fun twist on a classic. Traditional bread pie is wonderful but I love experimenting with new flavors. This blueberry bread pudding is a fun but simple twist to elevate the classic.
- White chocolate + blueberry = yum! Blueberry and white chocolate might be one of the most underrated flavor combinations. I didn’t realize how much I loved it until I tried this recipe. The sweet white chocolate combined with the tart blueberries is so good!
- Easy. Bread pudding is an easy dessert to make and this blueberry version is no exception. All you really need to do is combine the ingredients, soak the bread, and pop it in the oven.
Recipe Ingredients
Beyond the primary ingredients of bread, blueberries, and white chocolate chips, you’ll need only a few basics to make this blueberry bread pudding. Scroll down to the recipe card below for measurements.
- Bread – You want to use day-old bread cut into 1-inch cubes. I prefer brioche for this recipe.
- Blueberries – I love to make this bread pudding with fresh blueberries but frozen berries can be used too. To prevent them from changing the color of the pudding to purple, it’s best to thaw them first and pat them dry with paper towels before adding them to the mixture.
- White chocolate chips – You’ll need white chocolate chips for both the bread pudding and white chocolate sauce on top.
- Eggs
- Whole milk – I don’t recommend using skim as you want the rich creaminess of whole milk.
- Heavy cream – Makes the custard mixture extra rich and creamy and is also mixed with the white chocolate chips to make the white chocolate sauce topping.
- Granulated sugar
- Vanilla
- Ground cinnamon
- Salt
What’s The Best Bread for Bread Pudding?
While brioche is recommended for its rich texture, you can use other breads, such as French baguettes, croissants, or leftover dinner rolls. Any sturdy, hearty bread will work. Just ensure the bread is slightly stale or toast it to avoid a mushy pudding.
Mix-In Ideas
You can easily customize this bread pudding recipe by adding a mix-in or two. Here are some ideas:
- Pecans
- Almonds
- Raisins
- Dried cranberries
- Dark chocolate chips
- Milk chocolate chunks
Whatever add-in you choose, just fold them in gently with the blueberries and white chocolate chips.
How To Make Blueberry Bread Pudding
This blueberry bread pudding is ready with just a few minutes of prep. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F and grease the baking dish.
- Soak the bread. Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Add the bread cubes, ensuring all the bread is soaked. Let sit for 10 minutes.
- Add the blueberries. Fold in the blueberries and white chocolate chips.
- Bake. Pour the mixture evenly into the pan. Bake for 45-50 minutes, until the top is golden brown and the center is set.
- Make the white chocolate sauce. Heat the white chocolate chips and heavy cream in the microwave for 1 minute. Stir and repeat as necessary in 30-second intervals until the chocolate has melted.
- Enjoy. Serve the blueberry bread pudding with the white chocolate sauce drizzled on top.
Here are a few things to keep in mind when making this bread pudding with blueberries.
- Use day-old bread. Using slightly stale bread ensures it soaks up the custard mixture better, resulting in a richer, more flavorful bread pudding. Fresh bread might become too mushy. If you don’t have day-old bread, you can dry out fresh bread by cutting it into cubes and toasting it in a 300°F (150°C) oven for about 10-15 minutes.
- Fold the blueberries gently. When folding in the blueberries and white chocolate chips, be gentle to avoid breaking the blueberries. This prevents the batter from turning blue and ensures the ingredients are evenly distributed.
- Use a ceramic or glass baking dish for even heat distribution. Metal pans can cause uneven baking and may affect the texture of the pudding.
- Heat the sauce in 30-second intervals. This will prevent the chocolate chips from overheating and avoid scorching the chocolate. Be sure to stir vigorously between each interval.
- How do I know when the bread pudding is done? The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. You can also insert a toothpick or knife in the center; it should come out clean or with a few moist crumbs.
Can I Make This In Advance?
Yes, you can prepare the bread pudding mixture the night before, cover it, and refrigerate it. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven.
Proper Storage
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer. Yes, you can freeze the bread pudding. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
- Reheat. To reheat, place portions in the microwave for 30-60 seconds or warm in a 300°F (150°C) oven until heated through.
More Blueberry Recipes To Try
For the White Chocolate Sauce:
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Preheat your oven to 350°F (175°C). Grease an 11×8-inch baking dish.
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Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined.
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Add the bread cubes to the wet mixture, ensuring all the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.
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Gently fold in the blueberries and white chocolate chips into the soaked bread mixture.
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Pour the mixture into the prepared baking dish, spreading it out evenly.
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Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.
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While the bread pudding is baking, make the white chocolate sauce.
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Heat the chocolate chips and heavy cream in a small microwaveable bowl for 1 minute. Remove from the microwave and stir. Repeat at 30-second intervals until the chocolate has melted and smooth.
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Serve the warm bread pudding with the white chocolate sauce drizzled over the top.
Last Step:
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Calories: 602kcal | Carbohydrates: 81g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 463mg | Potassium: 345mg | Fiber: 4g | Sugar: 51g | Vitamin A: 566IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 3mg
