Blueberry Breakfast Bread Pudding

Start your day with this delightful treat! Soft, vanilla-soaked bread meets tangy blueberries, topped with powdered sugar and maple syrup. Perfect with coffee or as a brunch star!


BLUEBERRY SAUCE INGREDIENTS – 3 Cups Blueberries – 1/3 Cup Sugar – 1 Tablespoon Lemon Juice, freshly squeezed – 1 Teaspoon Cornstarch


BREAD PUDDING INGREDIENTS – 5 Croissants, torn into 4-5 pieces each – 2 Cups Half and Half – 4 Large Eggs, room temp – 1/3 Cup Sugar – 2 Teaspoon Lemon Zest, fresh – 1/4 Teaspoon Salt – 1 Teaspoon Vanilla – 2 Tablespoons Chopped Pecans, garnish – 1 Cup Blueberries, fresh

Blueberry Sauce: In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Bring to a boil, then reduce to a simmer for 10-11 minutes. The sauce will thicken as it cools.

Bread Pudding: Preheat oven to 350°F and spray a 6-cup baking dish. Add torn croissants and 1/2 cup fresh blueberries. Whisk together half and half, eggs, sugar, lemon zest, salt, and vanilla in a large pot.

Pour the mixture over the croissants, ensuring they are fully moistened. Sprinkle the remaining blueberries on top. Let the bread pudding sit for 25 minutes to soak in the egg mixture.

Sprinkle sugar on the top of the bread pudding. Bake at 350 degrees for 50 minutes.

Check for doneness by testing with a knife inserted in the middle of the bread pudding. Set aside for 15 minutes for it to cool.

Toss chopped pecans on top for garnish. Drizzle warm blueberry sauce. Garnish with whipping cream.

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