Delicious blueberry bread pudding is an easy and moist dessert made with soft bread, juicy blueberries, creamy custard, and warm vanilla flavor.

6 cups day-old bread, cubed

1 1/2 cups fresh or frozen blueberries

4 large eggs

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

2 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

2 tbsp butter, melted

Optional Glaze:

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. Place bread cubes evenly in the prepared baking dish.

3. Sprinkle blueberries over the bread.

4. In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, salt, and melted butter.

5. Pour custard mixture evenly over bread and blueberries.

6. Press bread gently into the custard so it absorbs the liquid.

7. Let sit for 15 minutes before baking.

8. Bake for 40–45 minutes until golden and set in the center.

9. Whisk powdered sugar, milk, and vanilla extract if making glaze.

10. Drizzle glaze over warm bread pudding before serving.

Use day-old brioche, challah, or French bread for best texture.

Frozen blueberries work well; do not thaw before using.

Letting the bread soak creates a softer, moister pudding.

Serve warm with whipped cream or vanilla ice cream.

Store leftovers in the refrigerator for up to 4 days.