A slice of bread pudding with blueberries sits on a white plate, topped with creamy vanilla sauce. Fresh blueberries and a jug are visible in the blurred background.

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A slice of bread pudding with blueberries sits on a white plate, topped with creamy vanilla sauce. Fresh blueberries and a jug are visible in the blurred background.
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The Best Blueberry Bread Pudding with Creme Anglaise

Indulge yourself in a freshly-baked, oven-warm HUGE piece of this perfectly moist and sweet bread pudding exploding with colorful blueberries, drizzled with luscious creme Anglaise. It doesn’t get much better than this!

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Here is an easy recipe for the most delicious blueberry bread pudding:  Moist and rich, perfectly sweet, infused with vanilla and a touch of cinnamon flavor, and exploding with juicy blueberries. Served up with a drizzle of luscious vanilla creme Anglaise! 

Can you think of anything better to do now than savoring a bite of this dessert?!? I thought so 🙂

I used to think that baking bread pudding needed some expert skill that I never knew about.
But oh no. There’s nothing hard about bread pudding. 
Just follow the directions below … and NO SKIPPING steps, please!
All it takes to make an amazing bread pudding is a good loaf of bread. For this recipe, I’m using challah bread, but you can also go with brioche bread or a good quality french or Italian loaf.
It can be fresh or one-day-old bread.
Cut the bread into cubes and let them sit for at least 15 minutes into an egg/milk/cinnamon/vanilla mixture. The soaking should be long enough for the bread to soften and absorb all the flavors and aromas of the other ingredients.
Add the blueberries, and slowly bake covered in aluminum foil (with the exception of the last 15 minutes), so that the moisture stays inside and you end up with a soft and kinda gooey pudding (not dry and rubbery).
Once ready, let the bread pudding cool down for about 30 minutes, and serve warm with the cold creme Anglaise. 
Or for a better-looking slice, you can refrigerate it for at least one hour, once cooled down completely, and reheat it right before serving.
You can serve this bread pudding, all by itself, or with your favorite topping, whipped cream, ice cream, or like I did today creme Anglaise: luscious and vanilla-flavored cream that pairs beautifully with this dessert.

How to store: make sure to store the leftovers in an airtight container in the refrigerator, for up to 5 days.
 
How to reheat: 
– regular oven: place in preheated oven at 350F, and bake covered for about 10 minutes.
– or in the microwave, at 60% power for about 60 seconds.
Ready to try it too?!?

VIDEO RECIPE:

A slice of bread pudding with blueberries sits on a white plate, topped with creamy vanilla sauce. Fresh blueberries and a jug are visible in the blurred background.

The Best Blueberry Bread Pudding with Creme Anglaise

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Indulge yourself in a freshly-baked, oven-warm HUGE piece of this perfectly moist and sweet bread pudding exploding with colorful blueberries, drizzled with luscious creme Anglaise. It doesn’t get much better than this!

Servings:

8

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Prep Time

20 min

Cook Time

1 hr,

Resting Time

Total Time

1 hr, 20 min

Ingredients

For the bread pudding

  • 1 loaf (1 lb, 450 gr) Challah bread (or brioche, French, Italian)
  • 3 eggs
  • 3/4 cup (150 gr) brown sugar
  • 2 teaspoons vanilla paste or extract
  • 1 teaspoon ground cinnamon
  • 3 cups (700 ml) milk (I used whole milk)
  • 8 oz (225 gr) fresh blueberries

For the creme Anglaise

  • 3/4 cup (175 ml) whole milk
  • 1/4 cup (60 ml) heavy cream
  • ⅓ cup (65 gr) granulated sugar
  • 3 large egg yolks
  • 1 teaspoon pure vanilla

 

Instructions

  1. Cut the bread into cubes, and place in your 11 x 8 in (28 x 20 cm) deep baking pan.
  2. In a large bowl, beat the eggs with the sugar until light and foamy. Add the cinnamon, vanilla extract and milk. Beat some more. Pour the mixture over the bread cubes. If needed mix to make sure all the bread is soaked and covered with the milk/egg mixture. Let it sit for at least 15 minutes so the bread absorbs the milk.
  3. Preheat the oven to 350º F (175º C). Fold in the blueberries, and spread them out as evenly as you can. Cover with aluminum foil and bake for 45 minutes.
  4. Uncover and bake for another 15 minutes or until the bread pudding is mostly set in the middle.
  5. To make the cream: Prepare a small bowl placed in a larger bowl filled with ice cubes. In a medium saucepan, add the milk and heavy cream, and bring to a simmer. In a separate saucepan, add the egg yolks and sugar and whisk until light and fluffy. Add a little of the hot milk mixture while whisking until smooth. Add the remaining milk and whisk some more. Place over low heat, and cook the cream while stirring continuously until the custard thickens slightly (when it coats a wooden spoon with the cream and you can draw your finger across it). Do not boil! Pour into the small bowl set on the ice bath. Add the vanilla extract, and stir. Let cool completely while stirring. Cover and chill until ready to use.
  6. Let cool down for at least 30 minutes. Serve warm with the creme on the side. If you’d like nice and evenly cut slices, let it cool completely and refrigerate. Warm up the bread pudding before serving if you like, and serve with the cold creme

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