Blueberry Breakfast Bread Pudding Recipes

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BLUEBERRY, BREAD PUDDING



Blueberry, Bread Pudding image

Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

8 cups cubed day old bread
8 large eggs
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1 cup heavy cream
1 cup milk
1 lemon zest
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/3 cup sugar
1 pinch salt
4 tablespoons sweet butter
1 tablespoon light brown sugar, roughly chopped
1 cup prepared caramel topping
1 tablespoon whiskey, rum or favorite liquour

Steps:

  • In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
  • Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  • Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
  • Preheat oven 350.
  • Remove wrap sprinkle brown sugar on top and dot with butter.
  • Bake in oven for 45-50 minutes.
  • Just before serving heat caramel and whiskey in a microwave proof dish.
  • Dust pudding with powdered sugar and pour some sauce over pudding.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

This delicious blueberry bread pudding is made with fresh blueberries. Try this recipe for tasty blueberry bread pudding -- your family will love it!

Provided by Diana Rattray

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 18

For the Blueberry Bread Pudding:
3 cups milk
3 large eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon zest, optional
5 to 6 cups day-old torn French or Italian bread or rolls
2 cups fresh blueberries
3 tablespoons powdered sugar
For the Lemon Sauce:
1 1/2 cups water
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Dash salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
  • Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
  • Add the bread and let the mixture stand for 10 to 15 minutes.
  • Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
  • Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
  • Add about an inch of very hot water to the large outer pan.
  • Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
  • Gather the ingredients.
  • Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
  • Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
  • Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
  • Stir in the lemon zest, lemon juice, and butter. Stir to blend.
  • Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

Nutrition Facts : Calories 382 kcal, Carbohydrate 75 g, Cholesterol 81 mg, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, Sodium 295 mg, Sugar 56 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g

BLUEBERRY BREAKFAST BREAD PUDDING



Blueberry Breakfast Bread Pudding image

This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.

Provided by D. Todd Miller

Categories     Breakfast

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 ounces French bread, cubed (about 6 cups)
1 (16 ounce) package frozen blueberries (3 cups if fresh)
12 ounces cream cheese, softened (I recommend reduced fat)
1 cup sour cream (I recommend reduced fat)
2/3 cup brown sugar, firmly packed
3/4 cup milk (I recommend reduced fat)
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
  • In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
  • Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
  • Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
  • Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
  • Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

OVER-THE-TOP BLUEBERRY BREAD PUDDING



Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2 slices day-old Italian bread
1 large egg yolk
1/4 cup heavy whipping cream
3 tablespoons whole milk
2 tablespoons sugar
2 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup fresh or frozen blueberries
Confectioners' sugar

Steps:

  • Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts :

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