Bailey Family Blueberry Bread Pudding

No votes yet
30 minutes 4 Servings Print RecipeEmail Recipe


1⁄3cupsugar (more or less, depending upon tartness of berries)
1⁄4 loaf of homemade white bread (1 or 2 days old)


Place picked-over berries in a heavy saucepan with water and sugar, and bring slowly to the boiling point. Simmer for 5 to 10 minutes, depending upon ripeness of berries, until they are soft but still holding their shape. Meanwhile slice bread very thin; it is presliced, split slices into halves; remove crust and butter one side lightly. Line a small bowl (less than 3 cups) with bread slices, butter side down, cutting and shaping more slices press in a fit snugly so bottom and sides are lined and leave no gaps. Spoon berries into bread-lined bowl, reserving some of juice, and fold bread slices over, adding a slice to cover top completely. If juice does not saturate all bread, spoon some of reserve over top. Set a saucer on top and press down. Refrigerate bowl for at least 6 hours. Serve with heavy cream.


Preparation time does not include refrigeration time.

May also be made with raspberries, huckleberries or blackberries.

Recent comments