Description
This delicious blueberry bread pudding is a perfect way to use up leftover bread and enjoy a sweet breakfast or dessert.
Ingredients
Scale
- 1 loaf bread, cut into cubes (Use your favorite type of bread, such as sourdough or brioche.)
- 2 cups blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter to prevent sticking.
- In a large bowl, mix the cubed bread and blueberries together until well incorporated.
- In another bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon until well blended.
- Pour the custard mixture over the bread and blueberries, making sure to fully soak the bread. Give it a gentle stir to combine everything.
- Pour the entire mixture into your prepared baking dish.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.
- Let it cool for a few minutes before slicing.
- Enjoy it warm with additional maple syrup or a dusting of powdered sugar if desired.
Notes
- For best results, use stale bread to absorb the custard mixture better.
- This dish can be made a day ahead and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg