Blueberry Bread Pudding

A delicious bread pudding and easy to make. A nice alternative morning breakfast.


2 servings


2 slices day-old Italian bread
1 large egg yolk
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons granulated (white) sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' (powdered) sugar


Preheat oven to 350°F (177°C). Grease a 20-ounce baking dish with cooking spray.

Cut bread into 1/2 inch cubes; place into prepared baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.

Bake, uncovered, for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with powdered sugar and serve warm.

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