Blueberry Bread Pudding

Blueberry Bread Pudding



  • 8 eggs
  • 2 cups sugar
  • 12 oz. can evaporated milk
  • 2 cups whole milk
  • 1 tsp. vanilla
  • White, bread, broken in small pieces
  • ½ stick butter (2 oz.), cut into cubes
  • 1 stick (4 oz.) butter
  • 2 cups white sugar
  • 6 ounces evaporated milk
  • 2 cups fresh blueberries


For the Pudding 

Preheat oven to 350 degrees F. Combine eggs, sugar, milks and vanilla in a mixing bowl and blend.  Place bread in

9” x 14” pan. Pour custard into pan. Mixture should be soupy.  Add more bread if needed.

Dot with chipped butter. Bake about 45 minute, stirring mixture halfway through the cooking process or until set.

For the Topping

Cook butter, sugar, evaporated milk until it comes to a slow simmer. Remove from heat and allow to cool some.

Fold in blueberries. Mas a few to make topping blue. Pour over bread pudding.

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