Blueberry Bread Pudding Recipe

A warm and inviting blueberry bread pudding recipe, served with a sweet icing drizzle.


4 eggs
4 cups milk
1 1/2 cups granulated sugar
3 teaspoons vanilla extract
2 cups blueberries
1/2 teaspoon ground cinnamon
1 loaf French bread, cut into 1-inch cubes
2 cups confectioners sugar
1/2 teaspoon vanilla
2-4 Tablespoons milk


Preheat oven to 350 degrees F.

Grease a 9x13 inch baking dish.

Cut the bread into 1 inch cubes and place in the baking dish.

In a large bowl, combine eggs, milk, sugar, cinnamon and vanilla.

Stir milk mixture and blueberries into the bread cubes. Cover with foil.

Bake 40 minutes then remove foil cover.

Bake an additional 15-20 minutes until golden and a tester inserted near the center comes out clean.

Let stand 5 minutes before serving.

For the Drizzle, In a medium mixing bowl, stir together sugar, vanilla, and 2 Tablespoons milk until smooth.

Add additional milk 1 teaspoon at a time until desired consistency is reached.

Drizzle over bread pudding to serve.