Blueberry Breakfast Bread Pudding Recipes

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BLUEBERRY, BREAD PUDDING

Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14



Blueberry, Bread Pudding image

Steps:

  • In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
  • Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  • Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
  • Preheat oven 350.
  • Remove wrap sprinkle brown sugar on top and dot with butter.
  • Bake in oven for 45-50 minutes.
  • Just before serving heat caramel and whiskey in a microwave proof dish.
  • Dust pudding with powdered sugar and pour some sauce over pudding.

8 cups cubed day old bread
8 large eggs
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1 cup heavy cream
1 cup milk
1 lemon zest
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/3 cup sugar
1 pinch salt
4 tablespoons sweet butter
1 tablespoon light brown sugar, roughly chopped
1 cup prepared caramel topping
1 tablespoon whiskey, rum or favorite liquour

BLUEBERRY BREAD PUDDING

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 0



Blueberry Bread Pudding image

Steps:

  • Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

BLUEBERRY BREAKFAST BREAD PUDDING

This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.

Provided by D. Todd Miller

Categories     Breakfast

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10



Blueberry Breakfast Bread Pudding image

Steps:

  • Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
  • In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
  • Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
  • Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
  • Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
  • Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

12 ounces French bread, cubed (about 6 cups)
1 (16 ounce) package frozen blueberries (3 cups if fresh)
12 ounces cream cheese, softened (I recommend reduced fat)
1 cup sour cream (I recommend reduced fat)
2/3 cup brown sugar, firmly packed
3/4 cup milk (I recommend reduced fat)
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

BREAKFAST BREAD PUDDING

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10



Breakfast Bread Pudding image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
  • Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
  • Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

BREAKFAST BREAD PUDDING

Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 9



Breakfast Bread Pudding image

Steps:

  • Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
  • While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

Butter or cooking spray, for the pan
1 pound bacon
8 large eggs
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound cheddar cheese, grated
2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes
1/4 cup chopped fresh chives

BLUEBERRY CROISSANT BREAD PUDDING

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11



Blueberry Croissant Bread Pudding image

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

BREAD PUDDING WITH BLUEBERRIES

This is a cross between my two favorite breakfast foods: french toast and blueberry muffins! This recipe has less sugar than a lot of other bread puddings I have seen which I love about it, and wheat bread works fine too. You can add the optional cinnamon sugar topping for an extra sugary crunch before baking, or it is great with cinnamon syrup or vanilla sauce over the top!

Provided by Quiltingqueen

Categories     Dessert

Time 50m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 10



Bread Pudding With Blueberries image

Steps:

  • With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl.
  • Add bread cubes and stir until well coated.
  • Fold in blueberries.
  • Pour mixture into a greased 8x8 pan.
  • Sprinkle 1/4 cup cinnamon sugar evenly over the top.
  • Bake at 350 for 35-40 minutes or until a knife inserted into the center comes out clean. (For firmer consistency, baking time may be a little longer).
  • Serve with cinnamon syrup or vanilla sauce.

Nutrition Facts : Calories 317.9, Fat 7.6, SaturatedFat 2.5, Cholesterol 189.1, Sodium 485.5, Carbohydrate 49.7, Fiber 2.6, Sugar 18.9, Protein 12.5

5 cups dry bread, cubed
1 cup fat-free half-and-half
4 eggs
3 tablespoons sugar
1 teaspoon cinnamon
1 dash salt
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup blueberries
1/4 cup cinnamon sugar (optional)

BREAKFAST BREAD PUDDING

I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! -Alma Andrews, Live Oak, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6



Breakfast Bread Pudding image

Steps:

  • Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

Nutrition Facts :

12 slices white bread
1 package (8 ounces) cream cheese, cubed
12 large eggs
2 cups whole milk
1/3 cup maple syrup
1/4 teaspoon salt

BLUEBERRY CREAM CHEESE BREAD PUDDING

Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.

Provided by Loves2Teach

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Blueberry Cream Cheese Bread Pudding image

Steps:

  • Preheat oven to 425 degrees
  • Spray 2 qt shallow baking dish with non-stick spray.
  • Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
  • Add half-and-half; mix well.
  • Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
  • Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
  • Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
  • Sprinkle with powdered sugar; serve warm.

Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17

6 cups firm bread, crusts removed, cubed
6 eggs
1 cup sugar
1 tablespoon vanilla
2 teaspoons orange zest
4 cups half-and-half
2 cups blueberries
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 tablespoon powdered sugar

BETH'S BLUEBERRY BREAD PUDDING

I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!

Provided by Amanda F.

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12



Beth's Blueberry Bread Pudding image

Steps:

  • Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish.
  • Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture.
  • Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 56.5 g, Cholesterol 94.6 mg, Fat 16.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 29.7 g

½ cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
¾ cup white sugar
3 tablespoons butter, softened
3 eggs
2 teaspoons vanilla extract
3 ½ cups milk
8 cups sourdough bread cubes
1 ¾ cups fresh blueberries
2 tablespoons white sugar
½ teaspoon ground cinnamon

BLUEBERRY BREAD PUDDING

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11



Blueberry Bread Pudding image

Steps:

  • Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts :

2 slices day-old Italian bread
1 large egg yolk
1/4 cup heavy whipping cream
3 tablespoons whole milk
2 tablespoons sugar
2 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup fresh or frozen blueberries
Confectioners' sugar

THE BEST BLUEBERRY BREAD PUDDING

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13



The Best Blueberry Bread Pudding image

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

OVER-THE-TOP BLUEBERRY BREAD PUDDING

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10



Over-the-Top Blueberry Bread Pudding image

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

BREAKFAST BREAD PUDDING CASSEROLE WITH BLUEBERRIES

Make and share this Breakfast Bread Pudding Casserole With Blueberries recipe from Food.com.

Provided by little_wing

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



Breakfast Bread Pudding Casserole With Blueberries image

Steps:

  • Cut bread in half lengthwise.
  • Spread bottom half with lemon curd.
  • Replace top and cut down center from end to end, then crosswise into 3/4" slices.
  • Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
  • Lightly beat eggs.
  • Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
  • Pour 2/3 cup custard into each small casserole.
  • Refrigerate at least 2 hours or overnight.
  • Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
  • blueberry sauce:.
  • combine sugar and cornstarch in small saucepan.
  • Stir in water until smooth.
  • Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
  • Boil 30 seconds and remove from heat.
  • Serve with bread pudding.

Nutrition Facts : Calories 373.8, Fat 15.2, SaturatedFat 7.4, Cholesterol 216, Sodium 534.2, Carbohydrate 44, Fiber 1.7, Sugar 8.7, Protein 14.3

1 loaf French bread (slightly stale) or 1 loaf Italian bread (slightly stale)
1/4 cup lemon curd
7 eggs
2 cups milk
2 cups half-and-half
1/3 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cornstarch
2 tablespoons water

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From findrecipes.info


BLUEBERRY BREAKFAST BREAD PUDDING – JINN IN A BOTTLE
4 large eggs. ½ cup granulated sugar. 1 cup heavy cream. 2 cups whole milk. 2 teaspoons pure vanilla extract. ½ teaspoon kosher salt. ½ loaf stale challah, cut into 1-inch …
From jinninabottle.wordpress.com


BLUEBERRY-ROSEMARY BREAKFAST PUDDING - THE WASHINGTON POST
Grease a 9-by-13-inch baking dish with cooking oil spray. Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl.
From washingtonpost.com


BLUEBERRY BREAD PUDDING RECIPE - LITTLE SPOON FARM
Preheat your oven to 350°F ( 177°C) and grease an 8" x 8" baking dish to prevent sticking. Add the biscuit pieces to the dish. In a large mixing bowl, whisk together the …
From littlespoonfarm.com


TRADITIONAL NEWFOUNDLAND BLUEBERRY BREAD PUDDING
Bread Pudding Method: Soak bread cubes in milk in a large mixing bowl, fold until all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and cinnamon together. …
From bonitaskitchen.com


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