Friday, July 2, 2010

Blueberry Bread Pudding

Janet here: I fell in love with this delicious blueberry dessert the first time my mother-in-law served it. But when I heard it had bread in it — white bread no less — I was amazed. It just seemed so wrong to make a dessert with white bread as a main ingredient, sort of like cheating.

Anyway I quickly got over it and as you can tell from Rachel's comment, this has been a family favorite. It's like a little visit from Jan every time we serve it.

Rachel here: I love this dessert. I had no idea that my mom had the recipe (and now, of course, I do, too!) and was ecstatic when she mentioned that she did. This is seriously, seriously delicious AND it seems easy. Perhaps I'll bake this once I get back into the kitchen...someday.

Blueberry Bread Pudding

serves 4-6

6-8 slices of bread, crusts cut off
1 pint blueberries
2/3 cups sugar
1/2 cup water
cinnamon to taste

Simmer the blueberries, sugar and water for 10 minutes, stirring occasionally.

Line a shallow bowl (try to do clear if you can because the pudding is so pretty so look at) with one layer of bread. Sprinkle with cinnamon

Pour half the blueberry mix over the bread. Line the bowl with the rest of the bread and pour the rest of the blueberry mixture over that layer. Chill for several hours.


  1. This looks delicious and colorful and since the blueberries are on top I don't have to tell anybody about the "Wonder bread" part.

  2. Rachel here...I just made this for the first time. I added a little bit of fresh lime juice to the water and blueberries (blueberries and lime is such a great combo) and used a little bit of nutmeg along with the cinnamon (I only did this because I was nearly out of cinnamon, but it turned out quite yummy). This was the perfect way to use up the leftover white bread we had from John's niece's visit!