March 12, 2015

Blueberry Breakfast Bread Pudding

Blueberry Bread Pudding | The Naptime Chef

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.

Blueberry Bread Pudding | The Naptime Chef

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!

Blueberry Breakfast Bread Pudding

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

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  • 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


  1. In a large bowl whisk the eggs, sugar, cream, milk, vanilla, and salt until completely smooth and a little foamy.
  2. 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.
  3. 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.
  4. 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.