You are here: Home » Recipes » Blueberry Bread Pudding Blueberry Bread Pudding Recipe by American Profile Yield 12 servings An easy six ingredient dish, perfect for breakfast or dessert PrintEmail "I make this pudding a lot. Everyone likes it. My grandson will eat some, then want some to carry with him." Ingredients 4 cups day-old bread, cubed2 1/2 cups milk3/4 cup sugar2 eggs1/4 teaspoon almond extract1 pint blueberries Instructions Preheat oven to 350F. Whisk eggs in a medium-size bowl. Stir in milk, sugar and almond extract Add bread and set aside for 15 minutes, allowing cubes to absorb egg mixture. 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.