The Best Blueberry Bread Pudding
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
This will work with any French or Italian bread, but I recommend using a sourdough because the tang works so well with the sweetness of the fruit.
The bread must be stale and very dry as it won't absorb all the custard if it has any moisture in it. If your bread isn't stale, place the slices on a baking sheet in a preheated 350 degree F (175 degree C) oven. Immediately turn off the heat and leave bread in for 3 to 4 hours, flipping halfway through.
You can use 6 whole eggs in place of 4 whole eggs and 4 egg yolks, but the texture is nicer without the substitution.
You can do this in individual-sized ramekins.