Speaking of blueberries this week, my mom got this recipe from a magazine called Simple and Delicious and we loved this easy and tasty blueberry bread pudding. When you have a lot of blueberries around like we do in the summer, this is a good way to use them.
Here’s how to make this tasty treat!
Please note, several have asked about the 4 cups cream in the bread pudding. Yes, 4 cups whipping cream go in the bread pudding and then an additional 1 cup cream for the sauce (cream and white chips.) Sorry for any confusion!
Over the Top Blueberry Bread Pudding
- 3 eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 tsp. vanilla extract
- 2 cups fresh or frozen blueberries
- 1 pkg. 10 to 12 oz. white baking chips
- 1 loaf 1 lb. French bread, cut into 1-in. cubes
In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
Transfer to a greased 9x13 inch baking dish. Bake, uncovered at 350* for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Sauce: One pkg. (10 to 12 oz.) white baking chips & One cup heavy whipping cream
For sauce, place baking chips in a small bowl. in a small saucepan, bring cream just to a boil. Pour over baking chips; whisk smooth. Serve with bread pudding.
Yum! I’ve only recently discovered Bread Pudding and look forward to trying this one. This recipe is confusing. You mention the baking chips and cream in the pudding AND the sauce, how much in each?
I am confused on the Baking Chips. Recipe calls for 1 Bag of Chips. Step 3 calls for Baking chips and the Sauce calls for Baking Chips. Do you half the 1 bag for Step 3 and use the rest for the sauce.
I went back & updated so it would make more sense. One pkg. of white chips go inside the bread pudding, then the other package mixed with heavy cream is the sauce that goes over it. I’m not sure you need a whole package for the sauce though, so maybe use 1/2 with 1/2 the cream and add from there. It’s very rich with chips inside and the cream sauce, but really good!
Sounds delicious but i also am confused by the white baking chips. Are these the same as white chocolate chips?
HI, Joan, yes they are.
Paula B. says
That looks amazing, thank your mom for such a scrumptious recipe. And, that sauce really puts the bread pudding over the top!
Jane @ Cottage at the Crossroads says
Oh wow! I can’t wait to try this one, Rhoda! Going to the farmer’s market tomorrow to pick up some blueberries!
Rita C says
Oh my gosh that sounds and looks really good! Thanks!
Hi Rhoda….. this looks delish! But I do have to ask a question. Do you use 3 cups of cream in the bread pudding and 1 cup of cream for the sauce? I want to make this…so I want to get it right.
~~Nancy from OHIO
EDITED: Nancy, I’m going to go by the 4 cups listed for the bread pudding itself. Then use 1 cup more cream for the sauce. I’m sure that is right!
I’ve made this recipe several times and I’m not much of a blueberry person, but this recipe is to die for and it is a major hit everywhere I take it. People always ask me for the recipe. It is a little expenisive but well worth it!
I am still confused – does the recipe actually call for five cups of cream. You don’t mention how much to add to the actual bread pudding and then for the sauce – it calls for cream and chips. Is it 3 cups of cream in the bread puddding and another one in the sauce ? Or all 4 in the bread pudding then another one in the sauce?
Hi, Mary, yes, reading the recipe it has the bread pudding ingredients all together (4 cups cream) and the sauce recipe is at the bottom (chips and one cup cream). It’s separated, so it should make sense now.
We love you, Rhoda, and your cute little family and your cute little recipes. Would love to meet you some day. You are a rock star!
Thank you, Brenda, what sweet things to say!
Kathleen Gonyo says
Sounds GREAT! Can’t wait to try it.
I’m pretty clear that the recipe calls for 5 cups cream and not 4 like the ingredient list has above, but i’m still confused as to if it’s 1 bag of white chips that is split in half or two bags of white chips.
i was going to go grocery shopping for the ingredients to this today, but since i’m not such a great cook i don’t feel like getting it wrong and wasting the food or the money by having it come out wrong.
thanks for your help.
I make this every summer and use fresh picked huckleberries! It’s to die for!! Thank you for sharing!
Absolutely love this recipe!! It’s sweet and it’s rich but my family loves it! Thanks for sharing.
Is there any way to substitute coconut milk for the whipping creme?? Asking for a friend…
Hi, Ronda, I am not a recipe tester so I have no idea but maybe you could try it and see how it turns out.
S. A. Eubanks says
Blueberry bread pudding is my absolute favorite version of bread pudding. And this recipe sounds really delicioso, but I think you ought to give your followers fair warning, by posting the basic nutritional info: grams of sugar, carbs, caloric content, etc. I looked but didn’t see it. Still, I don’t need to be a nutritionist to be able to estimate the numeric amounts of unhealthful ingredients–the sugar and carb counts were ticking up like an adding machine in my head, and we’re talking as much as a very big dinner. I really don’t want to be a wet blanket, but this dessert can be just as delicious without all that sugar. In light of the new studies that link hyperglycemia and diabetes with other diseases, like pancreatic cancer and heart disease, the latest being dementia, is this really a good idea?
Judging by your photo here, it looks as though this dessert is something you serve to your guests, but do not eat yourself, since you appear to be too slender to be a sugar junkie. I would recommend dropping the white chocolate morsels, at the very least, and substituting monkfruit sweetener for sugar, (which I use regularly and no one can taste the difference), will have your waistbands thanking you for it.