Looking for a recipe using some flavorful healthy blueberries? This recipe for Blueberry Bread Pudding is a seriously delicious treat for a special breakfast. (Or after dinner dessert!)
Blueberries are one of my favorite things, so naturally, I have a recipe or two to recommend after you whip up this one. For instance, Lemon Blueberry Cream Cheese Crumb Cake is a must, as are these Blueberry Lemon Donuts. If you’re wondering whether they taste as good as they sound, the answer is yes. They surely do.
Blueberry Bread Pudding
Blueberries are nature’s little hiding place for powerful antioxidants. In fact, they have the highest antioxidant levels for almost all fruits.
Thousands of times in a day our cells suffer oxidated cell damage. Blueberries neutralize a lot of that damage.
I’m definitely not saying this Blueberry Bread Pudding is necessarily the healthiest way to consume them. If only! Unfortunately, the sugar and croissants might be a drawback there.
Totally okay with me! I’ll eat my blueberries raw to get those considerable health benefits. But I’ll eat them with sugar and half & half in this recipe. Why? Because this bread pudding is delicious!
You may be tempted to hurry through the steps in this recipe because there are more than a few to get through. Try not to rush, though. Spectacular Blueberry Bread Pudding comes to those who are patient.
For example, the blueberry sauce takes around 10 minutes on simmer after it’s begun boiling. Once the mixture is done, it will continue to thicken as it cools.
Give it the full 10 minutes, making sure it doesn’t burn.
The same thing goes for the bread. Once you’ve mixed the heavy cream, sugar, lemon zest, and vanilla in with the eggs, you need to pour it over the entire pan of torn croissants and let it sit 25 or so minutes.
You want the croissants to soak up all the flavorful egg mixture, through and through. If you rush and bake it before it’s had time for the mingling of flavors, you aren’t going to love it nearly as much.
Blueberry Croissant Bread Pudding with Blueberry Sauce
Blueberry Sauce Ingredients:
- 3 C blueberries
- 1/3 C sugar
- 1 TBSP lemon juice freshly squeezed
- 1 tsp cornstarch
Bread Pudding Ingredients:
- 5 croissants torn into 4-5 pieces each
- 2 C half and half
- 4 large eggs room temp
- 1/3 C sugar
- 2 tsp lemon zest fresh
- 1/4 tsp salt
- 1 tsp vanilla
- 2 TBSP chopped pecans garnish
- 1 C blueberries fresh
Blueberry Sauce Directions:
- In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch.
- Stir to combine.
- Bring to a boil (some blueberries will burst while the sauce will thicken).
- Reduce heat to a simmer.
- Continue to cook on simmer for 10-11 minutes.
- (Sauce will continue to thicken as it cools.)
Bread Pudding Directions:
- Preheat oven to 350 degrees.
- Prep a 6 cup baking dish with nonstick baking spray.
- Set aside.
- Add the croissants to the prepared baking dish.
- Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants.
- Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large.
- Pour this mixture over the croissant pieces.
- Ensure all of the croissants pieces have been moistened.
- Sprinkle the remaining fresh blueberries on top of the bread pudding.
- Set aside for 25 minutes allowing the bread pudding 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.