My bread and butter pudding with blueberries is so light and fluffy yet it is filled fresh flavours and is the perfect crowd-pleaser for pudding. I love using blueberry’s in desserts and this the perfect spring dessert.
Disclaimer collaboration with Le Creuset. Recipe is my own
I loved creating this recipe. I have always loved bread and butter pudding because it reminds me of family dinners as a child. Now as adult it is something I want to make more.
I love how golden brown the bread goes and when the blueberries start to pop and the gorgeous purple juice starts staining the bread.
Top Questions
Do you put egg in bread and butter pudding?
Why is my bread pudding soggy in the middle?
What fruit can you add to a bread and butter pudding?
What bread is best for a bread and butter pudding?
Why you’ll love this recipe
- It is perfect for using up bread that’s about to go bad or has been in the freezer too long and tastes a bit stale. Due to the fresh blueberries and pudding elements of your blueberry bread and butter pudding, you can even use really cheap bread (you know the 20p loaves that tastes like cardboard) as they absorb the other flavours. Making this an inexpensive dessert.
- This pudding is perfect for sharing. My friends rushed round to enjoy this once it was out of the oven. Safe to say they were annoyed at having to wait for me to photograph it. A great pudding that really brings people together.
- You can make the bread and butter pudding with blueberries ahead of time by freezing the assembled but unbaked pudding (wrapped in clingfilm) and then cooking it from frozen when you’re ready to serve it. Just add some more time to the cooking time if cooking it from frozen.
You can almost the smell the lemon. It’s beautifully golden brown and tasted so wonderful. I ate so much of this bake and everyone had seconds.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
STALE BREAD
This is an ingredient I never thought I’d be recommending to you. And please, please please, do not use bread that has gone mouldy. That would be unsafe.
However, slightly old/ stale bread that has gone hard (like you’ve left it out on the counter all night) is perfect for bread and butter pudding.
BLUEBERRIES
The most wonderful spring/ summer berries, I loved adding blueberries to this recipe for bread and butter pudding. They added freshness and sweetness without needing to add loads more sugar.
Blueberry Bread and Butter Pudding Recipe
It is such an easy recipe to make. Super tasty too. I love the mix of the hot fruit and the creamy custard which had soaked through the bread.
Using vanilla pods is a bit of a luxury but it’s worth it for the superior taste you get in the final bake.
This bake is looking up! It is so satisfying to cut the triangles and position them in the beautiful oven dish. I did use the blueberries to hold the slices up and also keep them spread out evenly. Everyone deserves to find a blueberry.
Just before it goes into the oven the smell of the custard and lemon is wonderful however it only gets better as it cooks.
How to make – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
It is a simple dish to make and I hope my how to photos make you want to make it.
1)To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat. 2) Place 6 eggs and 1 yolk in a bowl 3) In a bow whisk them together with the caster sugar.
4)Grease the oven proof dish with melted butter and a pastry brush. 5)Remove the custard from the head before is starts boiling. 6)Mix the custard with the eggs until combined.
7)Butter the slices of bread, remove the crusts and cut into triangles. Place in the oven proof dish point up. 8)Add the blueberries and pour the warm mixture over. Sprinkle over the zested lemon and leave to soak for 30 minutes.
Top Tips
- Use up your leftover bread or bread that’s about to go stale in this bread and butter pudding with blueberries. It’s perfect for ensuring you’re not wasting food.
- Cook your berry bread and butter pudding in a nice oven-safe dish so you can serve it in the oven dish (less washing up!) and it still looks beautiful.
- Sprinkle icing sugar over the top of your baked bread and butter pudding to add just that extra hint of sweetness!
Serving Suggestions
Serve warm from the oven with a big dollop of ice cream. I loved serving my blueberry bread and butter pudding in the beautiful Le Cruset dish. The blue dish matches the blueberries and it’s less washing up for me! Win-Win.
Equipment
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Oven-Safe Dish
Saucepan
Mixing Bowl
Whisk
A gorgeous recipe needs a gorgeous oven proof dish
Using my brand new Le Creuset Stoneware Heritage Rectangular Dish I feel so much happier about presenting the bake as the gorgeous colour makes it easy to cook and serve in the same dish.
Blueberries are a lovely addition to the bread and butter pudding as they give it an extra bit of fruitiness and sweetness.
Substitutions and variations
You can use any in-season berries! Blueberries make for the perfect spring pudding but later in the year, you could make this a strawberry bread and butter pudding or in late summer swap the blueberries for freshly picked blackberries.
Storing / Making ahead of time options
Blueberry bread and butter pudding is best eaten on the day it’s made, you can however keep it for up to 3 days once it’s baked if stored properly in the fridge.
If you were looking to make this bread and butter pudding with blueberries ahead of time, I would recommend assembling your pudding and then wrapping it in a few layers of clingfilm and freezing it. You can then bake your bread and butter pudding when you are ready to eat it!
FAQS
Do you put egg in bread and butter pudding?
Yes, you do put eggs in bread and butter pudding, you usually need a mix of large eggs plus an extra egg yolk. This helps your bread and butter pudding to be light and fluffy without feeling too heavy.
Why is my bread pudding soggy in the middle?
Your bread and butter pudding can be soggy in the middle for 2 reasons. 1 you’ve added too much liquid so your liquid-to-bread ratio is a bit off. If your bread is too soft, this can also make your bread pudding soggy. To combat this, pop your bread in the toaster for a few moments to crips it up.
What fruit can you add to a bread and butter pudding?
What fruit can’t you add to a bread and butter pudding?! I love trying this recipe with strawberries, decorated with whipped cream, of course, raspberries, apples and cinnamon or some festive cranberries to make this a Christmas bread and butter pudding.
What bread is best for a bread and butter pudding?
You can use any white bread for your bread and butter pudding, I like to use up what I’ve got in the house, a mix and match of own-brand sliced bread, a Hovis special or whatever is in the cupboard. Sliced bread does make life a bit easier but it’s not the end of the world to slice your loaf.
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Recipe
Blueberry and Lemon Bread and Butter Pudding
Ingredients
- 1 pint full fat milk (568ml)
- 600 ml double cream / heavy cream
- 1 vanilla pod
- 6 large eggs
- 1 egg yolk
- 6 tablespoons caster sugar
- 800 g loaf of thick cut bread (I used Hovis best of both)
- 50 g slightly salted butter softened plus extra for greasing
- 200 g blueberries
- zest of 1 lemon
Instructions
- To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils.
- In a bow whisk the eggs and extra yolk with the caster sugar.
- Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
- Grease a large ovenproof dish approximately 32cm long. I used melted butter and pastry brush to paint it on.
- Butter the bread on each side. Cut the crusts off from the bread slices and cut diagonally to make triangles.
- Layer the triangles in the dish with the points upwards.
- Scatter the blueberries in the dish.
- Zest the lemon and sprinkle over the top.
- Remove the vanilla pod from the custard and pour the warm mix over the pudding.
- Leave to soak for at least 30 mins.
- Heat oven to 180C (160C fan).
- Bake for 35-40 mins until golden brown.
- Serve straight away. Keep any left overs in the fridge and eat within a few days.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
A beautiful dish in a beautiful dish. This looks absolutely delicious and tastes it too
Thank you so much. I’m glad it tasted good! Really nice to hear.
So delicious, soft, fluffy, lemon and blueberries were perfect.
That is so wonderful to hear. Thank you for leaving a comment.