Blueberry Brioche Bread Pudding Recipes

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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 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.

VANILLA BRIOCHE BREAD PUDDING



Vanilla Brioche Bread Pudding image

"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 9 to 10 servings

Number Of Ingredients 10

1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Häagen-Dazs, melted

Steps:

  • Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
  • Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
  • Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
  • Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

BLUEBERRY BRIOCHE BREAD PUDDING



BLUEBERRY BRIOCHE BREAD PUDDING image

Categories     Fruit     Dessert     Bake

Yield 4 Sernings

Number Of Ingredients 10

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and scraped, or a few drops pure vanilla
extract
5 sprigs mint, 1 sprig, leaves only, reserved for garnish
Freshly grated zest of 1 lemon
1/2 cup sugar
4 gelatin sheets or 1 packet unflavored Knox gelatin
4 slices brioche or challah bread, cut 1/3-inch thick
8 ounces fresh blueberries

Steps:

  • 1. Preheat the oven to 325 degrees F. Combine the milk, cream, vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a small saucepan and bring to a boil over medium heat. Remove from the heat, stir in the sugar and gelatin, and let set for 3 minutes. Remove the mint and vanilla bean. 2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep top side down on the center of a slice of bread to cut out a disk the size of cup. Discard the bread trimmings and set the bread disk aside. Repeat with the remaining 3 bread slices. 3. Fill 4 baking cups halfway with blueberries. Pour the warm milk mixture over the blueberries to fill each cup 3/4 full. Place 1 bread disk in each cup over the blueberry mixture. Transfer to the oven and bake for 20 to 25 minutes (the custard should not be completely set). Turn on the broiler and broil until the bread is nicely toasted. Remove from oven and set aside to cool. Refrigerate for several hours before serving. To Serve: To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves.

BLUEBERRY CREAM CHEESE BREAD PUDDING



Blueberry Cream Cheese Bread Pudding image

Make and share this Blueberry Cream Cheese Bread Pudding recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 10

4 cups cubed firm bread (with crusts removed)
4 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon orange rind, grated
2 cups half-and-half
2 cups fresh blueberries
8 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 425°.
  • Spray a 2 quart shallow baking dish.
  • Bake the cubed bread for 8-10 minutes on a cookie sheet.
  • Beat eggs and 3/4 cup sugar in bowl, until light colored.
  • Add the orange peel and vanilla, then half & half; mix well.
  • Put the toasted bread cubed in the dish and cover with half of the berries.
  • Combine cream cheese and 2 tablespoons sugar, mixing well.
  • Drop this over the berry and bread mixture.
  • Sprinkle the remaining berries on top.
  • Pour egg mixture over.
  • Wait 5 minutes, then bake 50-55 minutes.
  • Sprinkle the confectioners' sugar over before serving warm.

Nutrition Facts : Calories 746.9, Fat 40, SaturatedFat 22.9, Cholesterol 318.6, Sodium 526.7, Carbohydrate 81.5, Fiber 2.6, Sugar 55.4, Protein 17.4

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 LEMON BREAD PUDDING



Blueberry Lemon Bread Pudding image

Make and share this Blueberry Lemon Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 16

3 cups blueberries
2 tablespoons flour
14 -16 slices brioche bread, trimmed of crusts and cut in half (1/2-inch thick slices)
1/2 cup butter, melted
2 tablespoons butter, melted
2 cups milk
1 cup heavy cream
1/4 teaspoon salt
1 teaspoon nutmeg
1 1/3 cups sugar
2 teaspoons grated lemon zest
3/4 teaspoon lemon extract
1 teaspoon vanilla
6 eggs, beaten
2 tablespoons butter, melted
1/3 cup sugar

Steps:

  • Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
  • Set aside a large metal pan and rack for the water bath.
  • Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
  • Prepare the bread: brush brioche slices with melted butter.
  • Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
  • Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
  • Pour half the custard over brioche and sprinkle with half the berries.
  • Add remaining brioche, custard, and blueberries in layers.
  • Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
  • Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
  • Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
  • Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
  • Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
  • Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
  • Store covered with a paper towel and plastic wrap in the refrigerator.

Nutrition Facts : Calories 516.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 126.8, Sodium 677.7, Carbohydrate 73, Fiber 3.4, Sugar 24, Protein 11.8

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

BOURBON BRIOCHE BREAD PUDDING



Bourbon Brioche Bread Pudding image

My husband wasn't a fan of bread pudding until I had him try a bite of mine from a local restaurant. I replicated it with some added bourbon, walnuts and a different type of bread. It's a keeper! -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup bourbon, divided
1/2 cup raisins
2-1/2 cups brioche bread, toasted
1/3 cup finely chopped walnuts
4 large eggs
1-3/4 cups heavy whipping cream
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Confectioners' sugar and whipped cream, optional

Steps:

  • Preheat oven to 375°. Pour 1/4 cup bourbon over raisins in a small bowl; let stand 5 minutes. Place bread in a greased 8-in. square baking dish. Top with walnuts, raisins and soaking liquid., In a large bowl, whisk eggs, cream, sugar, cinnamon, vanilla, nutmeg, salt and remaining bourbon until blended. Pour over bread; let stand until bread is softened ,about 15 minutes. , Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm. If desired, serve with confectioners' sugar and whipped cream.

Nutrition Facts : Calories 469 calories, Fat 34g fat (19g saturated fat), Cholesterol 213mg cholesterol, Sodium 218mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 9g protein.

GRILLED BLACKBERRY BRIOCHE BREAD PUDDING



Grilled Blackberry Brioche Bread Pudding image

Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!

Provided by Julie Hubert

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

1 cup milk
2 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
12 ounces brioche bread, cut into 3/4-inch cubes
1 pint blackberries, halved
4 ounces cream cheese, chilled and diced
aluminum foil (such as Reynolds Wrap®)
1 tablespoon unsalted butter, melted

Steps:

  • Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
  • Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
  • Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
  • Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
  • Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
  • Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 50.1 g, Cholesterol 144.7 mg, Fat 19.3 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 8.3 g, Sodium 473.8 mg, Sugar 25.7 g

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From sheshedhappenings.com


LEMON BLUEBERRY BREAD PUDDING RECIPE
2022-06-06 Instructions. Coat an 8x8-inch baking dish with non-stick cooking spray and add cubed bread to the bottom in an even layer. Set aside. In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice.
From crayonsandcravings.com


BLUEBERRY BREAD PUDDING RECIPE - LITTLE SPOON FARM
2021-01-04 Preheat your oven to 350°F ( 177°C) and grease an 8" x 8" baking dish to prevent sticking. Add the biscuit pieces to the dish. In a large mixing bowl, whisk together the sweetened condensed milk, heavy cream, eggs and cinnamon until well combined. Pour the mixture over the biscuit pieces and add the blueberries.
From littlespoonfarm.com


BLUEBERRY MASCARPONE BREAD PUDDING - BLUEBERRY.ORG
Turn into prepared dish. Cover with plastic wrap and chill one hour. Heat oven to 350⁰F. Stir blueberries into the bread mixture; dot top with small dollops of cheese. Bake until puffed and golden brown, 40-50 minutes. Serve warm with Blueberry Maple Syrup. In a saucepan over medium heat, combine blueberries, maple syrup and orange peel.
From blueberry.org


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