There’s something timeless about bread pudding—a dessert that turns humble ingredients into a showstopping masterpiece. Add a luxurious white chocolate sauce, and you’ve got a dessert that’s bound to impress any crowd. Let’s dive into this irresistible recipe, Blueberry Bread Pudding With White Chocolate Sauce, perfect for cozy evenings or celebratory occasions.
The Bread Pudding: A Symphony of Creamy, Fruity Goodness
This bread pudding starts with a loaf of stale French bread, making it a great way to repurpose pantry staples. Combined with rich milks, fresh blueberries, and grated almond bark, it transforms into a luscious, custard-soaked treat that’s lightly crisp on top and decadently soft inside.
Ingredients For The Blueberry Bread Pudding
- 1 loaf stale French bread (cut into 1-inch cubes)
- 1 (14 oz) can sweetened condensed milk1
- (12 oz) can evaporated milk
- 3 cups heavy whipping cream
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 4 large eggs
- 2 lbs frozen blueberries
- ½ lb grated almond bark
Method for Preparing Blueberry Bread Pudding
- Prepare the Pan: Start by greasing a 13x9x2-inch disposable aluminum pan. Spread the cubed bread evenly across the pan.
- Mix the Custard: In a large mixing bowl, combine the condensed milk, evaporated milk, heavy cream, vanilla extract, sugar, eggs, and grated almond bark. Whisk until fully blended.
- Add the Blueberries: Gently fold the frozen blueberries into the custard mixture, ensuring they’re evenly distributed.
- Assemble the Dish: Pour the custard mixture over the bread cubes. Gently stir to coat every piece of bread, allowing it to soak in the rich liquid.
- Bake: Preheat your oven to 350°F (175°C). Bake the pudding for 50-60 minutes or until it’s golden brown on top and slightly jiggly in the center.
- Cool: Remove the pudding from the oven and allow it to cool slightly.
The White Chocolate Sauce: A Silky Finish
This creamy sauce is the ultimate topping, adding a layer of richness and sweetness that complements the tartness of the blueberries.
Ingredients for the White Chocolate Sauce
- ½ lb almond bark
- ¼ cup heavy whipping cream
- ¼ cup powdered sugar
Method For Preparing The White Chocolate Sauce
- Melt the Almond Bark: Using a double boiler, gently heat the heavy cream and almond bark until the bark is completely melted and smooth.
- Incorporate the Sugar: Add powdered sugar to the melted mixture, stirring until fully dissolved.
- Serve Warm: Keep the sauce warm until ready to serve. Drizzle it generously over the cooled bread pudding.
Tips for Success
- Use Stale Bread: Stale bread absorbs the custard better, ensuring a moist yet structured texture. If your bread is fresh, leave it out overnight or lightly toast it before use.
- Customize the Fruit: While blueberries are the star, feel free to swap in raspberries, blackberries, or even chopped peaches for variety.
- Perfect the Sauce: Be patient with the sauce; stirring over low heat prevents scorching and ensures a silky texture.
Why You’ll Love Blueberry Bread Pudding with White Chocolate Sauce
From the creamy, custard-soaked bread to the burst of tangy blueberries and the luxurious white chocolate drizzle, this bread pudding is a feast for the senses. It’s elegant enough for a holiday dinner and comforting enough for a quiet night at home.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. This dessert is guaranteed to become a favorite in your recipe collection—decadent, easy to make, and completely unforgettable.
Happy baking! 😊
Blueberry Bread Pudding With White Chocolate Sauce
Equipment
- 13 X 9 X 2 Inch Disposable Aluminum Pan or similar sized baking dish.
- large mixing bowl
- Whisk to combine custard ingredients.
- Rubber Spatula or Large Spoon for folding in blueberries and mixing.
- Grater to grate almond bark.
- measuring cups and spoons
- Double Boiler or a heatproof bowl over a saucepan of simmering water.
- Heatproof Spatula or Spoon for stirring the sauce.
Ingredients
The Bread Pudding
- 1 loaf stale french bread, cut into 1 in cubes
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 tablespoon vanilla extract
- ½ Cup sugar
- 4 eggs
- 3 Cups heavy whipping cream
- 2 lbs frozen blueberries
- ½ lb grated almond bark
The White Chocolate Sauce
- ½ lb almond bark
- ¼ Cup Heavy Whipping Cream
- ¼ Cup powdered Sugar
Instructions
The Bread Pudding
- Add cubed bread to a greased 13X9X2 disposable aluminum pan.
- In a large mixing bowl, mix condensed milk, evaporated milk, heavy whipping cream, vanilla, granulated sugar, eggs, and grated almond bark.
- Once mixed, fold in frozen blueberries,
- Pour contents of mixing bowl over bread cubes and mix to combine.
- Bake at 350° for 50-60 minutes. The bread pudding should be slight browed and jiggly.
- Allow to cool.
The White Chocolate Sauce
- Heat heavy whipping cream and almond bark over a double boiler until almond bark is completely melted.
- Add powdered sugar and stir to combine.
- Keep heated until sugar has melted and is completely combined.
- Pour sauce over bread pudding.
- Allow to cool slightly and serve.
You fix very good food. Yum yum
I made the blueberry bread pudding. Oh my goodness it is delicious!!! I skipped the glaze part and used whipped cream but my friends were Raving over it!! Thank you akelly for a great recipe!!!
Loved it. Send more to me.
cddaniels@cox.net
I made this using my own blueberries from my one little bush. I used 12 oz, white chocolate in the pudding and for the glaze also. (Didn’t see why not!). Anyway it was delicious. It took over 30 minutes longer to bake for me. (An hour and a half) I will definitely make it again when we have company coming. It’s a WHOLE lot for just 2 people!
With messed up knees and a messed up back. Woo hoo! I never knew I could click my heels so high! Good heavens! This was beyond the bestest tastiest bread pudding I’ve ever had! Just glorious!