Blueberry Bread Pudding

Blueberry Bread Pudding

This takes just takes 30 minutes! Easily made with bread crusts. I added in a bit of liqueur and made it big for a party.
If you use frozen fruit, coat them with a bit of cake flour to keep the color from bleeding into the batter.

Ingredients: 21 cm heatproof container (or any heat-resistant container of your choice)

Bread crusts
100~120 g
Blueberries (frozen)
1 package (200 g)
200 ml
Heavy cream
1 pack ( 200 ml )
Granulated sugar or regular sugar
40~50 g
Liqueur (Kirsch, Gran Marnier, etc)
1 tablespoon
▲ Cake flour (if you're using frozen fruit)
1/2 tablespoon
Margarine or butter (to grease the container)
as needed


1. Coat the heatproof container with margarine or butter. Preheat the oven to 190°C; if using a gas oven, then 170°C ~180°C. You can also use a few small ramekins if you wish.
2. Break and beat the egg in a bowl, add the granulated sugar, milk, heavy cream, and liqueur and mix together, being careful not to let it bubble.
3. If using frozen fruit, coat the fruit with cake flour so that the color doesn't bleed into the batter, which will keep the end result nice and neat!!
4. Soak the crusts in the mixture from Step 2. When the oven is finished preheating, put the soaked crusts into the heatproof container and top with the fruit.
5. Bake for 20 minutes. If you like it a little crispier, then let it bake a little longer.
6. If you don't have any heavy cream, you can just use more milk. You can change the liqueur to vanilla essence if you prefer. You can also use baguettes, multi grain bread, or white bread as not just the crusts will get hard on these breads.

Story Behind this Recipe

I got some bread crusts from the bakery, so I suddenly wanted to make this.