Easy recipe of Blueberry Bread Pudding With Cheddar that you can make for any day of the week, brunch, or during the holidays.
Note: You can skip to the recipe if you prefer, but reading the article will offer you valuable information and tips for making a delicious and successful bread pudding that everyone will enjoy.
Blueberry Bread Pudding with a twist
Who doesn’t love a good bread pudding? Late breakfast mornings, holidays, celebrations, bread puddings come in hand when you entertain or need an easy breakfast.
Almost every country around the world has a favorite bread pudding recipe. In America, we like our bread pudding, but we also like French Toast casseroles, which are basically almost the same as bread puddings but fancier.
My recipe is a reminder of the beautiful Mexican recipe of Capirotada that I absolutely love and make quite often. The secret of this Mexican bread pudding is the cheese that I sprinkle on top of the mixture of ingredients and bake to perfection.
This blueberry bread pudding has cheese indeed on top. It is the perfect combination of sweet and salty. Still a dessert, but it is also balanced by adding cheese to it.
It is also not very sweet. If you don’t have a real appetite for overly sweet desserts or are looking for a less sugar coma-induced breakfast recipe, this bread pudding is for you.
Depending on the type of bread you use and how sweet are the fresh/frozen berries you use, the amount of syrup you pour over it, this dessert could be as sweet as you want it. You are the boss here!
This recipe is perfect for any occasion, weekends, a brunch for Mother’s Day or Father’s Day(because dads love a good bread pudding as well), holidays, and anything in between.
Basically, any kind of bread you have around. Make sure it is sold by the loaf. You need to slice and cube the bread to your baking pan needs.
I prefer a French baguette or crusty artisanal bread, but white, wheat, sourdough, brioche, or challah work as well. Make sure the bread is 1-2 days old for better results. Rye or any other strong-flavored bread would be too much for this simple dessert.
The bread should be sturdy because it requires soaking in a combination of eggs and milk. If the bread is too thin or too mushy during the cooking process, it will fall apart.
My choice of cheese was Cheddar, but you can also use mozzarella, Emmental, Parmesan, Colby, Monterey Jack, or a combination of those.
Definitely, you can. Place it in the fridge overnight and the next morning, bake it.
I tried the recipe in the past with a combination of frozen berries and it worked beautifully.
What kind of ingredients do you need for this recipe?
I could make you again a list with everything you need, but you have the recipe card on the bottom of this recipe for that.
However, you will need a 9×9 baking dish(affiliate link). If you want to make a double batch, use a bigger baking dish, a 9×13 will probably work.
The recipe requires basic ingredients:
- Milk- I used whole milk, but you can use anything you like, from fat-free milk to whole, and heavy cream for a creamier custard. Allmond milk, soy milk, coconut milk, etc., are good if you are looking for a dairy-free version of this dessert.
- Sugar– I used granulated sugar because I wanted to make a simple dessert with no fuss, but if you have brown sugar, go ahead and use it instead.
- Butter– I used unsalted butter because this is what we always have in the fridge. I am a huge fan of controlling the salt in my recipes, so I go with unsalted unless the recipe requires salted butter.
- Cinnamon is a classic ingredient that goes into almost any bread pudding recipe, but nutmeg or allspice are both good. If you do not like any of them, skip them.
- Maple syrup– I like drizzling maple syrup over this dessert, but blueberry syrup works as well. How about honey if you don’t have anything else?
How to make this blueberry bread pudding, or shall I call it blueberry French toast bake? You choose.
In a medium bowl, beat eggs together with sugar, add milk, cinnamon, vanilla extract, and salt.
Butter the dish using one tablespoon of butter. Place the cubed bread in the dish.
Pour the liquid over the bread cubes and allow the bread to soak the custard. Sprinkle blueberries on top, cube the rest of the cold butter, and add it to the dish. Sprinkle cheese on top.
Note: If you plan on baking this dish the next morning, stop here. Cover the dish with foil and refrigerate overnight. The next morning remove the dish from the refrigerator and bake it according to the recipe.
Preheat oven to 350F.
Bake, uncovered until a knife inserted in the center comes out clean, 15-20 minutes or more if you made a double batch.
What toppings work for this blueberry bread pudding with cheese?
I like using more fresh berries on top, maple syrup or honey drizzled over, and a little bit of heavy cream. Make it simple and beautiful, as you know, less is better.
What about the leftovers? Can I freeze them?
Leftovers are good for a couple of days. Microwave a piece or place the dish covered with foil in the preheated oven for 5 minutes to warm it up.
You can also freeze this bread pudding for up to two months. You can thaw it overnight for best results. Cover with foil and warm it up in the oven. Broil it for a minute to crisp it up on top. If it looks dry, pour some syrup and milk or cream on top! Absolutely delicious!
Any bread pudding is best served warm.
There is no secret that any bread pudding is best when served warm, but my blueberry bread pudding with cheese is the best if you are looking for a crisp top and a soft, delicious custard-like in the middle.
The blueberries burst with flavor between the cubes of bread, and the melted and crisped cheese brought an almost savory taste to this dish.
More stale bread?
I am excellent friends with stale bread. As I grew up in a difficult political environment, and food was scarce I hate throwing away bread if I could repurpose it.
Make a savory bread pudding or a Strata– You will thank me later. This is another favorite dish I make more than I should, probably.
Capirotada- Mexican Bread Pudding– You have to try this one, it is absolutely awesome!
Spanish Migas– a dish made with fried stale bread and sausages. What can I say more? If you are on a diet, stay away from it!
Easy sausage, cranberries and walnuts stuffing– Great recipe for Thanksgiving!
Breadcrumb Cake– an interesting recipe that uses
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 pound white bread cubed
- 6 ounces fresh or frozen blueberries
- 2 tablespoons cold butter cubed plus 1 tablespoon to butter the baking pan
- 1 cup Cheddar cheese shredded
- Maple syrup and optional heavy cream for serving
- In a medium bowl, whisk together the first 6 ingredients.
- Butter a 9x9 inch baking pan, using one tablespoon of butter. Place bread cubes in the pan.
- Pour egg mixture over the top. Allow the bread cubes to soak for 15-20 minutes. Add blueberries on top, cubed cold butter(use the other two tablespoons of unsalted butter) and sprinkle the cheese on top.
- Note: If you want to put the bread pudding together the night before, cover it with foil and place it in the refrigerator.
- Preheat oven to 350F.
- Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes.
- Serve with maple syrup and optional, a little bit of heavy cream on top.
What kind of bread is good for this recipe?
- Basically, anything you have around. I prefer a French baguette or crusty artisanal bread, but white, wheat, sourdough, or challah work as well. Make sure the bread is 1-2 days old for better results. Rye or any other strong-flavored bread would be too much for this simple dessert.
What kind of cheese can I use if I don't have Cheddar?
- My choice of cheese was Cheddar, but you can also use mozzarella, Emmental, Parmesan, Colby, Monterey Jack, or a combination of those.
Can I put this bread pudding together with the night before?
- Definitely, you can. Place it in the fridge overnight and the next morning, bake it.
Amount Per Serving: Calories: 422Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 250mgSodium: 589mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 17g