I enjoy bread pudding a lot. I am a devotee! I travel far and wide just to sample the bread pudding. One of my favorite recipes for bread pudding is this one.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup white sugar
- 3 tablespoons butter
- 1 cup heavy whipping cream
- ¾ cup white sugar
- 3 tablespoons butter, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 3 ½ cups milk
- 8 cups sourdough bread cubes
- 1 ¾ cups fresh blueberries
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
Instructions
- Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
- Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
- Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 10 g |
| Sodium | 399 mg |
| Sugars | 30 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Followed this to a “t” except I didn’t have any blueberries. Turned out great and will definitely be making it again!
Excellent!
It was delicious. The recipe doesn’t specify using whole milk, and I should have known better, but I didn’t and it didn’t set. The flavor was awesome, however, and next time I’ll do it right. A keeper. Thanks for the great recipe!
Delicious. I did make a change though. Rather than adding the eggs directly into the hot milk mixture, I mixed them in a separate bowl and tempered them with the milk mixture. Seems adding the eggs directly could end up producing scrambled eggs.
This was a huge hit! Never made bread pudding before, so I was a little nervous. Grocery store did not have sourdough, but they had some other dense dough type of bread, so that worked well. I made a lemon icing to drizzle over the top (lemon juice and confectioners sugar) which enhanced all the flavors in this terrific dish.
Absolutely delicious!
This recipe is fantastic and well worth the time putting it together! I was a little worried when I poured the mixture over the bread and let it sit for 5 minutes, because it didn’t absorb all of the mix. I ended up adding one more cup of another bread I had on hand. The mixture was a little runny when I put it in the pan but it all turned out great. I will definitely add this to my list of favorites!
This was a favorite if everyone at our Christmas Eve dinner in Santa Marta Colombia.
This was outstanding. Unfortunately, the sugar, butter, egg, and milk mixture curdled after two attempts. Instead, I followed another recipe at this point. I place the sugar, butter, vanilla, and milk in a saucepan. I heated this until the butter melted. I allowed this to come to room temperature. I whisked the three eggs together and then whisked into the milk/sugar/vanilla mixture. I then pored this over the bread and blueberries.
It was a big hit with family and I will definitely make it again.
I have made a blueberry bread pudding from a recipe before that was not quite involved but I will make this one again. It is the best I have ever tasted.
My family loved this recipe ! Will definitely make it again !
Made this for Easter dessert everyone loved it and was pretty easy to make
Decadent. I used half the sugar and doubled the sauce 🙂 Always a spectacular hit. Well above any other bread pudding I have tasted.
I made this for my oldest son, everyone loved this. He ask for it every year at Thanksgiving and Christmas for our family dinners.
I had to bake this longer than suggested but it was just delicious. It was best just out of the over but pretty good reheated too! I’m making it again to take to a friend’s cottage.
I had to bake this longer than suggested but it was just delicious. It was best just out of the over but pretty good reheated too! I’m making it again to take to a friend’s cottage.
I soaked cranberries in the juice of 2 oranges. I also took the zest of the oranges and added it to the milk mixture along with 1 TBspoon of vanilla. I didn’t add any cinnamon. I also sprinkled walnuts on top before putting in the oven. Came out delicious with a very delicate flavor of orange and vanilla. Really good. More like dessert than breakfast I poured all the golden syrup and put it in the oven. It came out moist enough that it did not need additional syrup. I also only used 1/3 cup of sugar.
I goofed and added all the sauce to the bread mixture…and it came out Great! Can inmagine it would be dry otherwise very rich and yummy !
I needed a bread pudding recipe that called for sourdough bread. I’m so very happy I found this recipe. I made it for my coworkers, and everyone who has taken a piece has come back to my desk to tell me how wonderful this bread pudding is. I made a few changes, because I had to. 1. Used frozen blueberries instead of fresh (I didn’t thaw them, just threw them in with the bread) 2. I substituted 3 tablespoons aguafaba (bean juice – google it) for one egg, because I only had two eggs left 3. I baked for 40 minutes. Next time, I will make sure I have all the proper ingredients on hand 🙂 Thank you for sharing your recipe Beth!
I used low fat milk in the pudding, added strawberries in addition to the blueberries, and used fresh strawberries instead of the creamy topping. (My tummy doesn’t tolerate much dairy.) It took a little longer to cook through. We loved it!