Blueberry Bread Puddings

By December 17, 2017Blog

Individual Blueberry Bread Puddings


This quick and easy dessert is perfect for busy bakers and those who struggle to make cake mixes work. We’ve added our frozen Duke blueberries instead of the traditional raisins and replaced cinnamon with a hint of almond, to create a fresh twist on an old favourite.



1 loaf french bread, cut into 1” cubes

4 egg yolks

2 whole eggs

1 cup sugar

3 cups half and half

1 tsp vanilla extract

½ tsp almond extract

¼ tsp salt

1 ¼ cups frozen Chilliwack blueberries

¼ cup melted butter

¼ cup raw or turbinado sugar, for sprinkling



For best results, use day old bread or leave your cut up bread cubes to dry out for about an hour.

Preheat oven to 400F. Grease six mini pie plates or ramekins with butter and place on a baking tray.

Whisk eggs and sugar together until pale and creamy. Add half and half, extracts and salts and whisk until smooth.

Add cubed bread to the bowl and mix together with your hands, making sure every bread cube is saturated in the custard mixture. Gently fold in the Chilliwack blueberries.

Divide amongst six pie plates or ramekins. Brush the tops with melted butter and sprinkle with sugar.

Bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out mostly clean. If the toothpick has uncooked liquid on it, return to the oven for another five minutes.

Let sit for five minutes then serve immediately with vanilla ice cream or whipped cream.


Visit our Farm Store on December 19th & 22nd between 10:00 am – 4:00 pm. We are located at 51211 Chilliwack Central Road, Chilliwack British Columbia.


Bernadette Maguire

Author Bernadette Maguire

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