This Blueberry Bread and Butter Pudding is not only delicious, it’s incredibly versatile. In fact, it is actually two recipes in one. The recipe calls for crusty French bread, so it could just as easily be called Blueberry French Toast Casserole and be served for breakfast or brunch instead of dessert.
This is a very good thing. There are actually a lot of cultural differences, culinary and otherwise, between Canada, where I grew up, and the UK, where I live now. Here in the UK, it’s still a struggle to get people to understand having something sweet and substantial like a Blueberry French Toast Casserole for breakfast. That said, they would be very happy to eat it later in the day as Blueberry Bread Pudding.
So please call this recipe whatever you prefer and serve it whenever you like, but please do make it. It is simply too delicious to miss. Based on this French Toast Casserole Recipe, my Blueberry Bread Pudding is easy to make and everyone always asks for seconds.
I love that this recipe benefits from being made ahead. You can either make the recipe the night before and stash it in the fridge ready to bake in the morning, or make the recipe in the morning and let everything soak together in the fridge until you are ready to pop it in the oven as you serve dinner.
Is This Recipe Gluten-Free?
If you use gluten-free crusty bread instead of ordinary bread, the recipe can be gluten-free.
How Should I Serve Blueberry Bread and Butter Pudding
When I serve this as Blueberry French Toast Casserole, I tend to serve it on its own. If I serve it for dessert, then I offer pouring cream or a scoop of vanilla ice cream. It is also decadently delicious with crème anglais or a liqueur-spiked custard.
How Long Does Blueberry Bread Pudding Keep For?
Leftovers should be stored in the fridge and eaten within about 24 hours to enjoy them at their best.
I’m not going admit that one day we had this for brunch and then ate the rest for dessert that evening, but I will say that gently reheated within a day of serving, the leftovers do taste awfully nice. If you use a microwave for reheating, be careful that the blueberries are not too hot when you serve the leftovers.
Blueberry Bread and Butter Pudding / Blueberry French Toast Printable Recipe
Blueberry Bread and Butter Pudding
- 2 tablespoons butter for greasing the pan
- 1 large loaf of French bread or use 1 large baguette
- 8 large eggs
- 2 cups single cream Single cream is also known as light cream. You can also use half and half.
- 1 cup milk I use semi-skimmed (2%) milk but you can use full-fat (whole) milk if you prefer.
- 2 tablespoons granulated or caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- ¾ cup butter, slightly softened
- 1 cup light brown sugar
- 1½ cups chopped pecans
- 2 tablespoons golden syrup, corn syrup or honey
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup fresh blueberries, washed and drained
- Generously butter the baking dish using the 2 tablespoons of butter.
- Slice the bread in roughly one inch (2.5 cm) slices.
- Arrange the slices in two overlapping rows in the baking dish.
- In a large bowl, combine the eggs, single cream (light cream or half and half), milk, 2 tablespoons sugar, vanilla, cinnamon, nutmeg and salt.
- Beat with a whisk until well blended but not too bubbly.
- Pour the mixture over the bread in the baking dish carefully, making sure all the slices are well coated. Use a spoon to bathe the bread slices in some of the custard which has soaked to the bottom.
- Cover the baking dish with a lid, cling film or aluminium foil and place in the fridge for eight hours or overnight.
- When you are ready to bake the Blueberry Bread and Butter Pudding, take the casserole out of the fridge to warm up a bit.
- Make sure all the bread is well coated with the custard. If it is not, press it down a bit with a fork to allow it to take up a bit more liquid.
- Preheat the oven to 350°F (170°C)
- While the oven is heating, make the praline topping by combining the ¾ cup butter, brown sugar, pecans, golden syrup (corn syrup or honey), cinnamon and nutmeg together. Blend well with a fork until everything is well combined but still crumbly.
- Spread the praline topping on top of the casserole as evenly as possible. You may need to use your fingers as it is very crumbly.
- Sprinkle the blueberries over the top of the praline topping. Push them down into the pudding a bit so they are well surrounded by the praline topping.
- Bake for 40 minutes or until puffy and golden.
- Remove from the oven and let the casserole rest for five to ten minutes before serving warm.