Blueberry Bread Pudding

Makes 10 pieces

  • 3 cups whole milk
  • 3 cups heavy cream
  • zest of 1 lemon
  • 5 egg yolks
  • 3 eggs
  • 1 cup granulated sugar
  • 8 cups challah bread or croissants, cubed (if you are using challah bread remove the crust before cubing)
  • 2 cups frozen blueberries
  • cooking spray, as needed


  1. Preheat oven to 325 degrees.
  2. Whisk together whole milk, heavy cream and lemon zest in a small pot over low heat.  Heat until the mixture is hot, about 5-6 minutes.  Remove from heat.  
  3. In a small separate bowl, whisk together the egg yolks, eggs, and sugar.  Slowly add a small ladleful of the hot cream mixture into the egg mixture while whisking well.  Repeat this until the hot cream mixture is completely combined.
  4. Place the bread cubes into a well sprayed 8 x 10 baking dish.  Sprinkle blueberries evenly over the top and stir lightly to distribute them.  
  5. Pour the custard evenly over the top and then press down on the top to make sure all the bread is moistened.  
  6. Cover with foil and let sit at least ½ hour for the bread to absorb the custard.
  7. Bake at 325 for 45-50 minutes.  You will know when the bread pudding is cooked when it puffs up and when no wet, unbaked custard is visible in the center when you press on it gently.
  8. Remove from oven and uncover.   Let it cool and then place it in the refrigerator to chill overnight.