Blueberry Bread Pudding

  • Yield: 12 servings

"I make this pudding a lot. Everyone likes it. My grandson will eat some, then want some to carry with him."


4cups day-old bread, cubed
2 1/2cups milk
3/4cup sugar
2 eggs
1/4teaspoon almond extract
1pint blueberries


  1. Preheat oven to 350F. Whisk eggs in a medium-size bowl.
  2. Stir in milk, sugar and almond extract
  3. Add bread and set aside for 15 minutes, allowing cubes to absorb egg mixture.
  4. Gently stir in berries. Spoon into a lightly greased 8-by-8-inch baking dish and bake for 45 minutes.

Tips From Our Test Kitchen: This pudding can be put together and refrigerated overnight, then baked the next morning. It’s also delightful with blackberries or raspberries. Spoon a bit of sweetened cream on top when serving.


—Hazel Grogan Carter, Madison, N.C.

Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 140
  • Fat 3g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 35mg
  • Sodium 95mg
  • Potassium 110mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 18g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 4%