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This easy blueberry bread pudding recipe is made with fresh berries, brioche, and a handful of other ingredients. It’s a cozy weekend breakfast or a decadent dessert, especially if you serve it warm with vanilla ice cream.
Bread pudding is one of my favorite treats, but the texture has to be just right. Each slice has to hold its shape without being too firm, and each bite must be soft without being mushy. You could say I’m a picky pudding eater, but that’s ok. I’ll own it.
This bread pudding delivers, hitting all the right notes. Made with tender brioche and studded with fresh blueberries, I love serving it warm with whipped cream or a cold scoop of vanilla ice cream.
The recipe is made in a 9×13 baking dish so you’d think it would last my small family at least several days, but nope. We usually devour the entire thing in 24 hours. We’ll dig into it for breakfast, dessert, or as an afternoon pick-me-up. In our home we don’t hold back when we like something! And no matter the time of day, bread pudding is always a good idea. 🙃
Want to make this recipe with a different kind of fruit? Or assemble it the night before so you can bake it to golden perfection the next morning? Totally doable! I’ve included detailed instructions for both in the “ingredient notes” and “tips” sections below.
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Ingredient Notes
Here’s a quick look at what you’ll need along with my notes. Be sure to scroll down to the recipe below for a printable list.
Brioche or challah bread – Cut into 1-inch cubes
Eggs - Preferably at room temperature.
Milk – You can use regular milk or plant-based.
White sugar - Light brown sugar also works.