Ingredients for Blueberry Bread Pudding With Custard Sauce
- 1/4 cup (57g) butter
- 4 large eggs (for pudding), 2 large egg yolks (for custard)
- 1 1/2 cups (360ml) whole milk (for custard)
- 1 cup (200g) granulated sugar (for pudding), 1/4 cup (50g) granulated sugar (for custard)
- Lemon Juice
- French Bread Cubes
- Fresh Blueberries
- Fresh Lemon Rind
- 1/4 teaspoon salt (for pudding), pinch of salt (for custard)
- 1 teaspoon vanilla extract (for pudding), 1 teaspoon vanilla extract (for custard)
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How to Make Blueberry Bread Pudding With Custard Sauce
- Preheat oven to 350°F (175°C).
- Melt 1/4 cup (57g) butter in a 13x9x2-inch baking dish. Set aside.
- In a large bowl, whisk together 4 large eggs, 1 cup (200g) granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Add 4 cups (approximately 450g) cubed day-old bread and let stand for 5 minutes to absorb the egg mixture.
- Gently fold in 2 cups (200g) fresh blueberries and the zest of 1 lemon.
- Pour the bread mixture into the prepared baking dish.
- Bake for 35-40 minutes, or until golden brown and set.
- While the pudding bakes, prepare the custard sauce:
- In the top of a double boiler, whisk together 2 large eggs yolks, 1/4 cup (50g) granulated sugar, and a pinch of salt.
- Gradually whisk in 1/2 cup (120ml) whole milk.
- Add the remaining 1 cup (240ml) milk, whisking constantly.
- Bring the water in the bottom of the double boiler to a simmer.
- Reduce heat to low and cook, stirring frequently, for 10-15 minutes, or until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in 1 teaspoon vanilla extract and the zest of 1/2 lemon.
- Let the custard cool slightly before serving.
- Serve the warm bread pudding topped with the creamy custard sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
84g
Fat
27g
Carbs
40g