Yummy Blueberry Bread Pudding

Prep Time
Cook Time
Ready In

"I've also used raspberries, blackberries, cranberries or a combination of any of the three types of berries. May be made the night before, refrigerated and baked the next morning. Cranberries should be mixed with another fruit "

Original recipe yields 7 servings


  • Serving Size: 1 (182.3 g)
  • Calories 310.3
  • Total Fat - 6.8 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 66.8 mg
  • Sodium - 394 mg
  • Total Carbohydrate - 56.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 29.1 g
  • Protein - 6.6 g
  • Calcium - 121.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.2 mg

Step 1

Whisk eggs in a large bowl. Stir in milk, sugar and extract. Add bread crumbs and toss to absorb mixture. Set aside for 15 minutes.

Step 2

Re-toss mixture and gently stir in berries. Spoon into a lightly greased 8x8 glass baking dish.

Step 3

Bake uncovered at 350 degrees for 45 minutes. Spoon into serving bowls and top with some sweetened whipped cream just before serving.

Tips & Variations

No special items needed.



I made this yesterday with raspberries, and made it several weeks ago using blueberries. Both were yummy served with lots of whip cream. Total comfort in each bite!

review by:
(3 Nov 2020)


This is a great dessert and we enjoyed it very much. We love ours with whipped cream!

review by:
(30 Oct 2020)

Baking Babe Bev

This was delicious using blueberries! I look forward to using other fruits.

review by:
(14 Oct 2020)


I used some beautiful fresh blackberries this time around, and it turned out fabulous! All it needed was some freshly made whipped cream on top to make it Top Notch. 5 Stars all the way for us!

review by:
(12 Jun 2020)