This recipe for bread pudding is ideal when you're having company for breakfast, such as for Christmas or Mother's Day and you want to have a special treat.
Similar to a blueberry french toast casserole, this bread pudding recipe can be assembled and put in the refrigerator the night before you're ready to serve it. The next day, just let it come to room temperature (place it on the counter for about 20 to 30 minutes) and bake.
The blueberry raspberry sauce for this easy bread pudding is as sweet as a syrup, yet it has very little sugar. Feel free to use whatever berries you have on hand. Fresh berries work as well as frozen. Blackberries or strawberries can be substituted for the blueberries and raspberries.
Use the best-quality bread you can find for this recipe, but it does not need to be fresh. Remember, bread pudding recipes were invented as a way to use up stale bread. That's why some people recommend using day-old bread or even leaving bread out on the counter overnight to get stale before making bread pudding. This is not necessary. But it is best to use a homemade bread (one that doesn't have preservatives or hydrogenated oils).
Blueberry Bread Pudding Recipe
- 2 large eggs
- 1/2 cup egg substitute (such as Egg Beaters)
- 2 cups 2% milk
- 1 tsp. pure vanilla extract
- 1/2 cup granulated sugar, divided
- 6 cups cubed day-old French or Italian bread (or any crusty, good-quality artisan bread)
- 3 cups fresh or frozen blueberries (if using frozen, it is not necessary to thaw them), divided
- 2 cups frozen raspberries
- zest of one lemon
- juice of one lemon
- 1/4 cup orange juice
Preheat oven to 325 degrees F. Spray a 9-inch baking dish with nonstick cooking spray. In a large bowl, whisk together the eggs, egg substitute, 2% milk, vanilla and 1/4 cup of the granulated sugar.
Place half of the bread cubes in the prepared pan. Top with one cup of the blueberries. Place the remaining bread cubes on top of the blueberries. Cover with another cup of blueberries. Pour egg custard mixture over top. Press bread down into egg custard to make sure it is well-coated. Bake 45 to 55 minutes until golden brown on top.
Meanwhile, prepare sauce: Combine remaining cup of blueberries and the raspberries in a medium saucepan. Add remaining 1/4 cup of sugar, lemon zest, lemon juice and orange juice. Bring to a boil, then turn heat down and simmer for 20 to 30 minutes.
To serve, place a square of bread pudding on a plate and top with berry sauce.
Makes 9 servings.
Per serving: 324 calories, 4 g fat (1 g saturated fat), 51 mg cholesterol, 60 g carbohydrate, 5 g fiber, 13 g protein, 5% vitamin A, 24% vitamin C, 13% calcium, 17% iron
For more healthy breakfast recipes, see also:
- Breakfast Casserole
- Crockpot Oatmeal
- Spinach Quiche
- Cheerios Breakfast Cookies
- Tropical Cheesecake Breakfast Bars
- Pumpkin Bran Muffins
- Superfood Smoothies
- Pumpkin Scones
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