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Bread Pudding with Blueberries | Bake to the roots

Bread Pudding with Blueberries

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:35
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: United Kingdom


Delicious and easy to prepare – Bread Pudding with Blueberries is one of our favorite brunch dishes.



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


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.


Enjoy baking!

Keywords: breakfast, bread pudding, blueberry