Blueberry Bread Pudding
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Here's a delicious, crowd-pleasing recipe that's perfect to showcase the mellow flavors of fresh blueberries, but you can swap any fruit cup-for-cup or a mix of favorites. It makes a great dessert for casual gatherings or a lovely addition to a brunch menu.

Course: brunch, Dessert
Servings: 12
  • 1 16 oz Loaf French Bread Cubed
  • 4 Cups (2 Pint containers) Fresh Blueberries Divided
  • 6 Large Eggs Lightly beaten
  • 3 1/2 Cups Milk Any type
  • 1/4 Cup Butter or Coconut Oil Melted
  • 1/2 Cup Maple Syrup Divided
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1 Jar Agriberry Farm Blueberry Preserves
  1. Lightly grease a 13- x 9-inch pan. Spread 1/2 the bread cubes over the bottom of the pan. Sprinkle evenly with 2 cups blueberries. Top with remaining bread cubes.

  2. Whisk together eggs, milk, butter, 1/2 C maple syrup, cinnamon, and vanilla. Slowly pour over bread cubes. Cover and chill 8 hours to allow cubes to absorb mixture.

  3. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes.

  4. When the pudding is removed from the oven, stir together 1 cup blueberries and blueberry preserves in a saucepan over low heat until warmed. Pour blueberry mixture over bread pudding.

  5. Serve warm or at room temperature, topped with remaining fresh blueberries and whipped cream.