Blueberry Breakfast Bread Pudding
This blueberry breakfast bread pudding came about when I had to use up leftovers from the fridge. Eggs, challah, blueberries, you name it, all the ingredients were front and center and just about to outlive their welcome in the kitchen. Since the challah had already been used for other things I decided to break it into chunks and marinate it overnight to absorb the flavor like I do with my overnight French toast. In the morning I popped it in the oven and let it bake and bubble until a gorgeous casserole was ready for us all to enjoy.
This is a great breakfast (or dessert!) for a crowd. It can be easily prepared in advance and appeals to guests of all ages. Be sure to drizzle it with fresh maple syrup before diving in!
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ loaf stale challah, cut into 1-inch cubes
- 1 cup blueberries
Instructions
- In a large bowl whisk the eggs, sugar, cream, milk, vanilla, and salt until completely smooth and a little foamy.
- Place the bread in a butter 9-inch baking dish so that it fits in one even layer. Carefully pour the egg mixture over the bread and it is absorb into the bread. Then scatter the blueberries on top. Cover the dish with plastic wrap and chill the mixture for 2 hours or up to overnight.
- Heat the oven to 325 degrees F. Remove the plastic wrap and cover the dish with foil. Bake it for 20 minutes, or until puffed up slightly. Then remove the foil and bake the casserole for an additional 30 minutes, or until bubbly around the edges and set on top.
- Allow the casserole to cool for 10 minutes, then scoop out the pudding with a large spoon and serve with maple syrup or desired toppings.
This looks so fabulous and comforting!!!
Thanks!! Yes, comfort food while it is still cold!
Looks delicious! A wonderful use of stale bread ( which we seem to have no shortage of!)
Haha! Yes, and it makes a meal for breakfast or dinner (or both!)
Hi, this looks great! Thinking of making for my husband’s birthday breakfast. About how many cups of bread do you think you used? I have a half of a small loaf from my freezer, but it’s looking rather small. Thanks!
Hi Beth – I used about 3/4 of a challah loaf. Adding a little more bread is better than not having enough. Hope this helps!
Thanks for your reply. I made it this morning and it was great! I cut down the liquid since I had a smaller loaf, added a little less sugar and subbed strawberries. I also cooked a little longer based on our preference for a firmer texture. Thank you again for the inspiration! We’ll definitely be making variations on this recipe again.
Oh, and I let it soak overnight which worked out really well.
I am so, so glad, Beth!
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