Basic Bread Pudding Recipe

Blueberries are the special addition to this bread pudding recipe. Try it when you want something rich and sweet or test your skills with our savory bread pudding recipe, which makes an excellent side dish in colder months.

Bread Pudding Recipe
Breads that would work well with the following recipe include any pound loaf or specialty bread that includes fruit or vegetables, such as a zucchini bread or rhubarb bread.

Blueberry Bread Pudding
Ingredients You Will Need:
1 loaf blueberry bread or 6 blueberry muffins
1 cup fresh blueberries
2 cups half-and-half
3 eggs
1 cup sugar
½ teaspoon vanilla extract
¼ cup butter
½ teaspoon cinnamon
1 can blueberry pie filling

Cut up the bread or muffins into bite-size pieces, and pour them into a rectangular baking dish that has been sprayed with non-stick cooking spray on all sides. Evenly distribute the blueberries over the bread, and set the dish aside.

In a large bowl, beat the remaining ingredients, except the can of blueberry pie filling, with an electric mixer. Pour the mixture over the cubed bread, and bake for 30 minutes in an oven that has been preheated to 350 degrees Fahrenheit. When the pudding is golden brown, remove it from the oven, and set it aside while you heat the sauce. Pour the pie filling over the bread, and serve immediately. Whipped topping goes well with this dessert.

Savory Bread Pudding Recipe
Savory bread pudding, however, might use French bread or garlic bread.

Savory Onion Bread Pudding
Ingredients You Will Need:
2 large sweet onions, sliced
1 tablespoon olive oil
2 ½ cups of French bread chunks
1 ½ cups zucchini, shredded
1 ½ cups summer squash, shredded
2 cups cheddar cheese, shredded
4 eggs, beaten
2 cups milk
½ teaspoon salt
½ teaspoon pepper
1 teaspoon powdered thyme

Brown the onions in olive oil in a medium saucepan. Prepare large casserole dish by evenly coating it with non-stick vegetable spray. Pour the bread chunks into the pan so that you have approximately one to two layers of bread chunks. Evenly toss in the vegetables. Sprinkle the cheese over the top, reserving about one half cup for garnish, and set aside.

Use a large bowl to mix the eggs, milk, salt, pepper and thyme together. Pour the mixture evenly over the cheese. Carefully layer the onions over the top, and sprinkle the remaining cheese over the bread pudding.

Cover the dish, and place it in an oven that has been preheated to 350 degrees Fahrenheit. Cook for about 30 minutes. Serve hot.

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