The Best Blueberry Bread Pudding with Creme Anglaise

Indulge yourself in a freshly-baked, oven-warm HUGE piece of this

perfectly moist and sweet bread pudding exploding with colorful blueberries, drizzled with luscious creme Anglaise. 

It doesn't get much better than this!

Here is an easy recipe for the most delicious blueberry bread pudding:  Moist and rich, perfectly sweet, infused with vanilla and a touch of cinnamon flavor, and exploding with juicy blueberries. Served up with a drizzle of luscious vanilla creme Anglaise! 

Can you think of anything better to do now than savoring a bite of this dessert?!? I thought so :)

I used to think that baking bread pudding needed some expert skill that I never knew about.
But oh no. There's nothing hard about bread pudding. 

Just follow the directions below ... and NO SKIPPING steps, please!

All it takes to make an amazing bread pudding is a good loaf of bread. For this recipe, I'm using challah bread, but you can also go with brioche bread or a good quality french or Italian loaf. 

It can be fresh or one-day-old bread. 

Cut the bread into cubes and let them sit for at least 15 minutes into an egg/milk/cinnamon/vanilla mixture. The soaking should be long enough for the bread to soften and absorb all the flavors and aromas of the other ingredients. 

Add the blueberries, and slowly bake covered in aluminum foil (with the exception of the last 15 minutes), so that the moisture stays inside and you end up with a soft and kinda gooey pudding (not dry and rubbery).

Once ready, let the bread pudding cool down for about 30 minutes, and serve warm with the cold creme Anglaise. 

Or for a better-looking slice, you can refrigerate it for at least one hour, once cooled down completely, and reheat it right before serving. 

You can serve this bread pudding, all by itself, or with your favorite topping, whipped cream, ice cream, or like I did today creme Anglaise: luscious and vanilla-flavored cream that pairs beautifully with this dessert. 

How to store: make sure to store the leftovers in an airtight container in the refrigerator, for up to 5 days. 

How to reheat: 

- regular oven: place in preheated oven at 350F, and bake covered for about 10 minutes. 

- or in the microwave, at 60% power for about 60 seconds. 

Ready to try it too?!?

VIDEO RECIPE:

PRINTABLE RECIPE CARD: Blueberry Bread Pudding with Creme Anglaise