Easy Blueberry Bread Pudding
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Blueberry Bread Pudding is one of those easy desserts that feels cozy, sweet, and a little special without being hard to make. Soft brioche-style bread soaks up a creamy custard, gets swirled with blueberry filling, and then finishes with a smooth cream cheese glaze.
If you love bread pudding recipes, you may also want to try my Banana Bread Pudding, Caramel Apple Bread Pudding, Old Fashioned Bread Pudding, or Cinnamon Raisin Bread Pudding.
I originally made this recipe as a gluten-free and dairy-free dessert, and you can still make it that way with the swaps listed below. But even without leading with that, this blueberry bread pudding is soft, rich, and full of blueberry flavor. It is the kind of dessert that works for brunch, holidays, summer cookouts, or anytime you want something simple that still feels homemade.
Bread Pudding Is One Of My Favorite Desserts
I’ve always loved bread pudding, especially when it has a little twist to it. There’s a local restaurant near us called The Beach Shop, and they always had different bread pudding variations on the dessert menu. That is honestly what got me hooked. I love how simple bread pudding is, but it still feels cozy, homemade, and a little special. This blueberry version has that soft custard-soaked bread, sweet blueberry filling, and cream cheese glaze that makes it feel perfect for brunch or dessert.
What Is Blueberry Bread Pudding?
Blueberry bread pudding is a baked dessert made with cubed bread, a sweet custard mixture, and blueberries or blueberry filling. The bread soaks up the custard as it bakes, giving the center a soft texture while the top gets lightly golden.
This version uses brioche-style bread, blueberry pie filling, lemon zest, and a cream cheese glaze. It has that classic bread pudding texture with a sweet blueberry flavor and a creamy topping that makes it feel more like a dessert casserole.
Why You’ll Love This Blueberry Bread Pudding
- It is easy to make with simple ingredients.
- The brioche bread gives it a soft, rich texture.
- Blueberry pie filling adds flavor throughout the whole dish.
- Lemon zest keeps it bright and fresh.
- The cream cheese glaze makes it feel extra special.
- It works for brunch, dessert, holidays, and summer gatherings.
- It can be made gluten free and dairy free with simple swaps.
- It is a great make-ahead dessert.
Ingredients
Blueberry Bread Pudding
- Brioche-style bread: Soft brioche or sweet rolls work best because they soak up the custard without falling apart.
- Milk: This makes the custard creamy.
- Melted butter: Adds richness to the custard.
- Eggs: Help the custard set while baking.
- Sugar: Sweetens the custard.
- Vanilla extract: Adds warmth and flavor.
- Lemon zest: Brightens the blueberry flavor.
- Blueberry pie filling: This gets swirled into the bread pudding and added again on top.
- Fresh blueberries: Optional, but they make a pretty garnish and add fresh blueberry flavor.
Cream Cheese Glaze
- Cream cheese: This gives the glaze that tangy, creamy flavor.
- Powdered sugar: Sweetens the glaze and helps it stay smooth.
- Vanilla extract: Adds flavor to the glaze.
- Milk: Thins the glaze so it can be drizzled over the bread pudding.
How To Make Blueberry Bread Pudding
- Preheat your oven to 350 degrees. Spray a 7×10-inch baking dish with nonstick baking spray and set it aside.
- Cut the brioche-style bread into 1-inch cubes. Add the bread cubes to a large mixing bowl.
- In a separate bowl, whisk together the milk, melted butter, eggs, sugar, vanilla extract, and lemon zest until smooth.
- Pour the custard mixture over the bread cubes. Gently fold everything together until the bread is coated. Let it sit for a few minutes so the bread can start soaking up the custard.
- Pour the bread mixture into the prepared baking dish and spread it out evenly.
- Spoon half of the blueberry pie filling over the top. Use a knife to gently swirl the blueberry filling into the bread pudding.
- Bake for 40 to 45 minutes, or until the top is golden and the center looks set. The bread pudding should not look wet in the middle.
- Let the bread pudding cool for about 1 hour before adding the glaze.
- To make the cream cheese glaze, mix the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the cooled bread pudding.
- Spoon the remaining blueberry pie filling over the top. Add fresh blueberries if desired.
- Slice and serve.
Storage
- Store leftover blueberry bread pudding covered in the refrigerator for up to 4 days.
- You can serve it chilled, at room temperature, or slightly warmed. If reheating, warm individual slices in the microwave until just heated through.
- If the cream cheese glaze thickens in the refrigerator, let the bread pudding sit at room temperature for a few minutes before serving.
Top Tips For The Best Blueberry Bread Pudding
- Use soft brioche-style bread for the best texture. Slightly stale bread also works well because it absorbs the custard without getting too soggy.
- Let the bread sit in the custard for a few minutes before baking so every piece has time to soak up the mixture.
- Do not overmix after adding the bread. Gently fold so the bread cubes stay intact.
- Use a knife to swirl the blueberry filling through the top instead of fully mixing it in. This keeps the blueberry flavor in pockets throughout the bread pudding.
- Let the bread pudding cool before adding the glaze so the cream cheese topping does not melt completely.
- For a gluten-free and dairy-free version, use gluten-free brioche-style bread, dairy-free butter, dairy-free cream cheese, and dairy-free milk.
Blueberry Bread Pudding
Equipment
- 1 7×10-inch baking dish
Ingredients
Blueberry Bread Pudding
- 14.4 ounces brioche-style sweet rolls or brioche bread (cut into 1-inch cubes)
- 14 ounces milk (or coconut milk/oat milk if dairy free)
- 4 tbsp butter (melted)
- 3 eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 21 ounces blueberry pie filling (divided)
- fresh blueberries for garnish, optional
Dairy Free Cream Cheese Glaze
- 8 ounces cream cheese (room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup milk (or coconut milk/oat milk if dairy free)
Instructions
Blueberry Bread Pudding
- Preheat the oven to 350 degrees. Spray a 7×10-inch baking dish with nonstick baking spray.
- Cut the brioche-style bread into 1-inch cubes and add the bread cubes to a large mixing bowl.
- In a separate bowl, add the milk, melted butter, eggs, sugar, vanilla extract, and lemon zest. Whisk until smooth and fully combined.
- Pour the custard mixture over the bread cubes.
- Gently fold the bread into the custard until all of the pieces are coated. Let the mixture sit for a few minutes so the bread can absorb some of the custard.
- Pour the bread mixture into the prepared baking dish and spread it out evenly.
- Spoon half of the blueberry pie filling over the top of the bread pudding.
- Use a knife to gently swirl the blueberry filling into the bread mixture. Do not fully mix it in.
- Bake for 40 to 45 minutes, or until the top is golden brown and the center looks set.
- Remove from the oven and let the bread pudding cool for about 1 hour before adding the glaze.
Cream Cheese Glaze
- Add the softened cream cheese, powdered sugar, vanilla extract, and milk to a bowl.
- Mix until smooth and creamy. If the glaze is too thick, add a small splash of milk until it reaches a drizzle consistency.
- Drizzle the cream cheese glaze over the cooled bread pudding.
- Spoon the remaining blueberry pie filling over the top.
- Garnish with fresh blueberries if desired.
- Slice and serve.
Notes
- Brioche-style bread gives this bread pudding the best soft texture.
- Slightly stale bread works well because it absorbs the custard without getting mushy.
- Let the bread sit in the custard for a few minutes before baking.
- The center should look set before removing the bread pudding from the oven.
- Let the bread pudding cool before adding the glaze so it does not melt into the top.
- To make this gluten free, use gluten-free brioche-style bread or gluten-free sweet rolls.
- To make this dairy free, use dairy-free butter, dairy-free cream cheese, and dairy-free milk.
- Store covered in the refrigerator for up to 4 days.
Nutrition
Frequently Asked Questions
Blueberry bread pudding is a baked dessert made with cubed bread, sweet custard, and blueberry filling or fresh blueberries. The bread absorbs the custard as it bakes, creating a soft center and lightly golden top.
Brioche-style bread works best because it is soft, rich, and absorbs the custard well. You can also use challah, French bread, croissants, or gluten-free sweet rolls.
Yes. Use gluten-free brioche-style bread or gluten-free sweet rolls. The rest of the recipe can stay the same as long as your other ingredients are gluten free.
Yes. Use dairy-free butter, dairy-free cream cheese, and dairy-free milk. Coconut milk works well in the custard because it keeps the texture creamy.
Yes. You can bake the bread pudding ahead of time and store it covered in the refrigerator. Add the glaze before serving for the best texture.
Yes, but the texture and sweetness will be different. Blueberry pie filling gives the bread pudding more sauce and sweetness. If using fresh blueberries, you may want to add a little extra sugar or make a quick blueberry sauce.
Blueberry bread pudding can be served warm, chilled, or at room temperature. If serving warm, add the cream cheese glaze after reheating so it keeps the best texture.
Store blueberry bread pudding covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or serve chilled.
