Blueberry Bread Pudding

  • Yield 12 servings

An easy six ingredient dish, perfect for breakfast or dessert

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


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



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