Description
This Blueberry Bread Pudding combines the comforting texture of day-old brioche bread with fresh blueberries and sweet white chocolate chips, baked to golden perfection. It’s finished with a luscious homemade white chocolate sauce, making it an irresistible dessert 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease an 11×8-inch baking dish to prevent sticking and ensure easy serving.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined, creating a rich custard base.
- Soak Bread Cubes: Add the cubed bread to the custard mixture, stirring gently to coat all pieces evenly. Allow it to sit for about 10 minutes so the bread absorbs the liquid well, becoming soft and custardy.
- Add Blueberries and White Chocolate: Carefully fold in the fresh blueberries and white chocolate chips into the soaked bread to distribute the flavors evenly without breaking the berries.
- Transfer to Baking Dish: Pour the entire mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
- Bake the Pudding: Place the dish in the preheated oven and bake for 45-50 minutes, until the top turns golden brown and the center sets, indicating the pudding is fully cooked.
- 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. Heat for 1 minute, stir, then continue heating at 30-second intervals, stirring after each, until smooth and fully melted.
- Serve: Once baked, serve the warm bread pudding drizzled generously with the creamy white chocolate sauce for a decadent finish.
Notes
- Using day-old brioche bread ensures the pudding has a perfect custardy texture without becoming too mushy.
- Fresh blueberries can be substituted with frozen ones if out of season; just thaw and drain excess moisture before use.
- For a nuttier twist, consider adding chopped pecans or walnuts to the bread mixture.
- Allow the bread pudding to cool slightly before serving to let it set further and enhance flavors.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
