Blueberry bread pudding made with bread, blueberries, sweetened condensed milk, eggs, and cream. It's an easy recipe that transforms simple ingredients into a delicious dessert that everyone will love!

Blueberry bread pudding is one of my family's favorite ways to enjoy sourdough biscuits or sourdough bread when they get a sweet tooth. It's an easy dessert recipe that can be put together quickly.

Bread pudding is made by soaking stale or "day-old" bread or biscuits with a combination of eggs, cream, sugar, milk, and cinnamon. The mixture forms a sweet custard that bakes into the bread which helps the pudding hold its shape once cut.

The flavor and texture are superb. The bread pudding is firm without being mushy and overly sweet.

ingredients

• baked biscuits: Leftover sourdough biscuits or store-bought biscuits are great for bread pudding. However, day-old white or even honey wheat sourdough sandwich bread can be used.
• blueberries: Use fresh blueberries or frozen blueberries. No need to thaw in advance!
• sweetened condensed milk: Can be replaced with 1 cup milk and ½ cup white sugar.
• heavy cream: Half-and-half or milk can be used in place of the heavy cream.
• eggs: 4 whole eggs
• cinnamon: A pinch of ground nutmeg is also a delicious addition to blueberry dessert recipes.
• optional: lemon zest or lemon juice helps to bring out the flavor of blueberries.

How to make easy blueberry bread pudding

1. Preheat your oven to 350°F (177°C) and grease an 8" x 8" baking dish. Tear the biscuits, or bread, into small cubes and place them into the baking dish.
2. In a large bowl, whisk the cream, sweetened condensed milk, eggs, and cinnamon together. Pour it over the biscuit pieces, add the blueberries and gently stir to combine. Allow the mixture to sit for 10 minutes so the biscuits will soak up the liquid.
3. Bake for 45-50 minutes. (If using frozen blueberries, it may take a few more minutes.)

You'll know the bread pudding is done when the top is golden brown and a butter knife inserted into the center comes out clean.

Allow the bread pudding to cool for 10 minutes before slicing and serving. It's delicious topped with maple syrup, whipped cream, or vanilla ice cream.

How to store and reheat

• Store covered leftovers in the refrigerator for up to 3 days.
• Reheat in the microwave or in the oven at 350°F until heated through.

This blueberry bread pudding can be made a day ahead of time. Cover the unbaked dish and keep it in the fridge until you are ready to place it in the oven.

More easy dessert recipes: sourdough chocolate chip cookies / sourdough thumbprint cookies / sourdough pop tarts / sourdough blueberry muffins

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This recipe was originally posted on Amy in the Kitchen.