Description
This Blueberry Bread Pudding is a comforting dessert featuring day-old brioche soaked in a rich custard, studded with fresh blueberries and white chocolate chips, then baked to golden perfection. Served warm with a luscious white chocolate sauce, it’s a delightful treat perfect for gatherings or cozy nights in.
Ingredients
Scale
Bread Pudding
- 1 loaf day-old bread (brioche works well, cut into 1-inch cubes)
- 2 cups fresh blueberries
- 1 cup white chocolate chips
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
White Chocolate Sauce
- 1 cup white chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 11×8-inch baking dish to prevent sticking and ensure easy cleanup.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and smooth.
- Soak the Bread: Add the cubed day-old bread to the custard mixture, gently pressing to ensure all pieces are thoroughly soaked. Let the mixture sit for about 10 minutes to fully absorb the liquid.
- Add Blueberries and White Chocolate Chips: Gently fold fresh blueberries and 1 cup of white chocolate chips into the soaked bread mixture, being careful not to crush the berries.
- Transfer to Baking Dish: Pour the entire mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set but still moist.
- Prepare White Chocolate Sauce: While the bread pudding bakes, combine 1 cup white chocolate chips and 1/3 cup heavy cream in a small microwave-safe bowl.
- Melt the Sauce: Heat the mixture in the microwave for 1 minute. Stir, then continue heating in 30-second intervals, stirring after each, until the chocolate has fully melted and the sauce is smooth.
- Serve: Once baked, remove the bread pudding from the oven and serve warm, drizzling with the prepared white chocolate sauce for a rich finishing touch.
Notes
- Day-old brioche bread absorbs the custard better, but any sturdy bread can be substituted.
- Make sure not to overbake; the inside should be moist and custardy.
- Fresh blueberries add a fresh burst; frozen can be used but may add extra moisture.
- The white chocolate sauce can be warmed gently before serving if it thickens upon cooling.
- Leftovers can be refrigerated and gently reheated in the microwave or oven.
