Still looking for something to serve on your next Sunday brunch or extended breakfast? What about some nice bread pudding? Ever thought about that? This Bread Pudding with Blueberries is super easy to prepare and really delicious… add some vanilla custard or vanilla ice cream and a coffee and people will not ask for anything else anymore ;P
As someone that is baking a lot… and I mean really A LOT, there are often leftovers. Cakes are normally gone quite quickly – there is always someone coming buy and “helping” me out to get rid of cake. Bread or other sweet yeast bakes are sometimes harder to “sell” to my guests. Regular bread can be frozen easily most of the time – sweeter bakes like babka, cinnamon rolls or milk bread do not freeze too well, to be honest. Fortunately, you can turn those bakes easily into a dessert or a dish for your next breakfast… french toast or bread pudding, exactly ;)
Bread pudding works with many different types of bread. Brioche is great, same for a sweet braided loaf or Japanese Shokupan aka. milk bread. As long as the bread does not have seeds or stuff like that inside or on top and tastes a bit sweeter – perfect for bread pudding. If it’s a day or two old you get an even better result. This bread pudding here is made with milk bread – it is not as sweet as brioche, for example, but the blueberries have enough sweetness to help here ;)
Preparing bread pudding could not be easier. You cut leftover bread into small dices, prepare your soaking liquid – in most cases, that’s milk or cream, melted butter, and some spices – and then you let the bread soak for some time in the milk mixture. When the bread has soaked up all of the liquid you bake it and half an hour later you got some delicious bubbling bread pudding. Some additional vanilla custard on top and the party can begin ;P
In case you’re looking for more recipes that work with stale bread – try these French Toast Sticks. They are also easy to prepare and great for breakfast. If you want to try something more unusual and got a bit more time to prepare something, I can recommend this dessert from Japan: Shibuya Honey Toast. Made with Shokupan bread that has been baked twice (also brushed with honey) and then filled with fruits, berries, and ice cream. It’s a lot… but also really good. You might want to share that one ;P
INGREDIENTS / ZUTATEN
8.8 oz. (250g) sweet bread (e.g. shokupan, brioche etc.)
3.5 oz. (100g) fresh (or frozen) blueberries
2 cups (480ml) milk
1/4 cup (50g) sugar (or xylitol)
2 tbsp. butter (plus more)
1 tsp. vanilla extract
1 pinch of salt
2 large eggs, whisked
some coarse brown sugar for sprinkling
250g Milchbrot (z.B. Zopf, Shokupan oder Brioche)
100g frische Blaubeeren (oder TK-ware)
480ml Milch
50g Zucker (oder Xylit)
2 EL Butter, plus etwas mehr
1 TL Vanille Extrakt
1 Prise Salz
2 Eier (L), verquirlt
grober brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
2. Add the milk, sugar (or xylitol), butter, vanilla extract, and salt to a saucepan and heat up so the butter can melt. Stir constantly and bring to a boil, then remove from the heat and let cool down for about 5 minutes. Whisk the eggs in a small bowl, then add to the cooled milk and mix well to combine. Pour over the bread and blueberries – every piece of bread should get some of that milk mixture. Set aside and let soak for about 10 minutes.
3. Preheat the oven to 350°F (180°C). Sprinkle the bread with some coarse sugar and bake for 30-35 minutes until nicely browned. Take out of the oven and let cool down a bit. Serve warm with vanilla sauce or maybe vanilla ice cream.
2. Milch, Zucker (oder Xylit), Butter, Vanille Extrakt und Salz in einen Topf geben und erhitzen, bis die Butter geschmolzen ist. Unter ständigem Rühren kurz aufkochen und dann vom Herd ziehen und für etwa 5 Minuten abkühlen lassen. Die Eier kurz verquirlen und dann zur abgekühlten Milch dazugeben und gut verrühren. Die Mischung über das Brot und die Blaubeeren schütten – jedes Brotstück sollte dabei möglichst etwas von der Mischung abbekommen. Zur Seite stellen und für etwa 10 Minuten einziehen lassen.
3. Den Ofen auf 180°C (350°F) vorheizen. Das Brot mit etwas grobem braunen Zucker bestreuen und für etwa 30-35 Minuten backen – das Brot sollte etwas Farbe bekommen haben. Aus dem Ofen holen und etwas abkühlen lassen, dann warm mit Vanillesoße oder vielleicht Vanilleeis servieren.
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Here is a version of the recipe you can print easily.
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Bread Pudding with Blueberries
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 01:00
- Yield: 4 1x
- Category: Breakfast
- Cuisine: United Kingdom
Description
Delicious and easy to prepare – Bread Pudding with Blueberries is one of our favorite brunch dishes.
Ingredients
8.8 oz. (250g) sweet bread (e.g. shokupan, brioche etc.)
3.5 oz. (100g) fresh (or frozen) blueberries
2 cups (480ml) milk
1/4 cup (50g) sugar (or xylitol)
2 tbsp. butter (plus more)
1 tsp. vanilla extract
1 pinch of salt
2 large eggs, whisked
some coarse brown sugar for sprinkling
Instructions
1. Grease a casserole dish lightly. Cut the sweet bread or brioche into bite-sized pieces and place in the casserole dish. Sprinkle the blueberries all over the bread. Set aside.
2. Add the milk, sugar (or xylitol), butter, vanilla extract, and salt to a saucepan and heat up so the butter can melt. Stir constantly and bring to a boil, then remove from the heat and let cool down for about 5 minutes. Whisk the eggs in a small bowl, then add to the cooled milk and mix well to combine. Pour over the bread and blueberries – every piece of bread should get some of that milk mixture. Set aside and let soak for about 10 minutes.
3. Preheat the oven to 350°F (180°C). Sprinkle the bread with some coarse sugar and bake for 30-35 minutes until nicely browned. Take out of the oven and let cool down a bit. Serve warm with vanilla sauce or maybe vanilla ice cream.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
