Make this Blueberry Brioche Bread Pudding for a weekend brunch soon! Diced up brioche bread coated in a milk and egg mixture with a generous addition of fresh blueberries. Fantastic served warm from the oven with a dusting of powdered sugar.

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This bread pudding is absolutely decadent and delicious! It’s made by soaking cubed brioche bread with a combination of eggs, cream, sugar, milk, and cinnamon. The mixture makes a sweet custard and bakes into the bread which makes a delicious dessert!

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What is This Dessert Like

• Difficulty – This is such an easy dessert! The prep time is under 10 minutes, and you can prepare it up to the night before baking!
• Taste – If you love the texture of French Toast, you will love this dessert. It has a creamy decadent texture with pops of fresh blueberries.
• Serving – This dessert will easily make six servings. You can adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Bread – I used store bought sliced brioche bread. I used about 10 slices diced up into about 1-inch pieces.
• Milk – I used whole milk for this bread pudding dessert.
• Heavy cream – A small amount of heavy cream or whipping cream added to the mixture gives it a more decadent and rich flavour.
• Eggs – Use large eggs for this recipe. Eggs are added to the mixture to create a french toast style batter.
• Sugar – A combination of brown sugar and white sugar is added to the mixture to add a little sweetness.
• Vanilla extract – Vanilla extract adds additional flavour to the dessert.
• Ground cinnamon – A small amount of ground cinnamon adds a great flavour to this bread pudding.
• Powdered sugar (optional) – Powdered sugar is optional for dusting the baked dessert.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Make egg and milk mixture – In a medium sized mixing bowl, combine the milk, heavy cream, eggs, brown sugar, white sugar, vanilla extract and ground cinnamon. Whisk to combine and set aside.
2. Put together the dessert – Grease a deep sided 8 x 8 inch (or equivalent size), casserole dish. Add the diced bread cubes and blueberries. Stir to combine and evenly distribute the blueberries. Evenly pour over the mixture. Cover and refrigerate for 30 minutes up to overnight.
3. Bake and serve – Preheat oven to 350 degrees F/180 degrees C. Bake the dessert for about 45 minutes. Remove from oven and dust with powdered sugar if desired. Serve warm on it’s own or with some of your favourite toppings.

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Recipe Tips

• Soaking time – It’s really important to allow the pudding to soak for about 30 minutes before baking. This gives it time to absorb the egg mixture so that it’s not dry when it’s baked.
• Cover if browning too quickly – Check the bread pudding at about the half way mark, if it’s browning too quickly, cover with foil to finish baking.

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Substitutions and Flavour Changes

• Brioche bread – If you don’t have brioche bread, you can use any kind of white sandwich loaf bread. It can be stale and that’s totally find for bread pudding.
• Fresh blueberries – You can use frozen blueberries or any other fresh berries like raspberries, strawberries or blackberries for this dessert.

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Serving & Storage

• Serving – You can serve this at Breakfast/Brunch or for Dessert. Serve it with fresh whipped cream, maple syrup, Homemade Caramel Sauce or Lemon Curd.
• Storage – Keep this in the fridge covered up to three days. Reheat in a preheated 350 degrees F/180 degrees C oven for about 10 minutes.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!