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.

Recipe Summary

20 mins
1 hr
40 mins
2 hrs
1 9x13-inch pudding


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.

  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.

  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.

  • Serve slightly warm or at room temperature.

Chef's Notes:

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.

Nutrition Facts

476 calories; protein 10.6g; carbohydrates 56g; fat 24.5g; cholesterol 200.9mg; sodium 390.4mg. Full Nutrition


Rating: 5 stars
I have literally just made this and it is DIVINE. Thank you once again Chef John Read More
Rating: 5 stars
Followed the recipe precisely, except my Bread was sliced a little thicker. This was my first time ever making bread pudding, so I was a bit nervous about how it would turn out. It's so perfect that hubby says if it's any better the 2nd time he won't be able to stand it. This is definitely a keeper. Read More
Rating: 5 stars
Yup, it's a very good bread pudding. Store was out of heavy cream so bought 32 oz of half/half and added a cup of milk. The brushed butter on top is a nice touch. Custardy, sweet and a bit tart with toasted butter warmth. Recipe is perfect as is. Read More