This White Chocolate Blueberry Bread Pudding is perfectly custardy and comforting ⏤ stuffed with fresh blueberries and gooey white chocolate, and drizzled with even more white chocolate! It’s easy to make and it’s the perfect way to use up unwanted bread!
White Chocolate Blueberry Bread Pudding
Hey loves!
Today I’m bringing you this ultra creamy & comforting White Chocolate Blueberry Bread Pudding!
This is truly the best blueberry bread pudding recipe you’ll ever try: it’s rich, custardy, chocolatey, not to sweet, and absolutely stuffed with fresh blueberries & white chocolate. Oh ⏤ and it’s topped with white chocolate sauce (yes, more chocolate)!
Dreamy. You’ll love it!
This easy bread pudding recipe is the perfect recipe to use up unwanted/stale bread and turn it into something delicious that will literally disappear off the table!
If you don’t have any stale bread, you can still make this pudding with fresh bread (that’s actually what I did for this recipe!). It’ll be just as delicious!
Let’s make it!!
Ingredients for white chocolate blueberry bread pudding
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
- Bread. I used regular white sandwich bread and mine was fresh but of course this recipe can be made with stale bread too (that’s how bread pudding was born!). Other bread options would be Italian bread or French bread. What’s important is that you cut it into 1-inch cubes!
- Eggs. Eggs will make this pudding ultra custardy!
- Heavy cream. It’s what makes this bread pudding so rich & creamy!
- Milk. I recommend using whole milk for extra richness & flavor.
- Sugar. Go for regular white granulated sugar!
- Vanilla extract.
- Salt.
- Blueberries. I recommend using fresh blueberries for this recipe!
- White chocolate. Get a few good quality white chocolate bars instead of using white chocolate chips! It will really take your bread pudding to the next level! I like Lindt but brands like Ghirardelli or Nestle will work too.
How to make bread pudding from scratch
You’ll find the full recipe with step-by-step instructions in the recipe card down below but this is what to expect:
Make the pudding. Combine together the wet ingredients + sugar. Fold in the blueberries and part of the white chocolate. Stir in the bread and let sit until soaked. Use a very large bowl for this step as the bread will absorb the liquids and expand!
Bake. Por the mixture into a greased baking dish and bake until a toothpick inserted in the center of your pudding comes out mostly clean. More details on how to know if you pudding is done later!
Make the white chocolate sauce. Simply melt the remaining white chocolate in the microwave until completely smooth and drizzle over the top of your pudding. Enjoy!
How do you know when bread pudding is done?
Insert a toothpick or a knife in the center of your bread pudding. If it comes out mostly clean, it’s ready! If it comes out wet, wait another 5 minutes, then check again.
When your bread pudding is done, remove it from the oven and let it sit for 10 minutes before serving. This pudding needs some time to stop cooking and start cooling down. Keep in mind that it’ll still be hot after 10 minutes, so don’t be scared of letting it sit on the countertop!
Meanwhile, you can melt the white chocolate for drizzling!
💡 Check out the “Troubleshooting” section of this post if your pudding is too watery or too dry ⏤ keep scrolling!
What texture should bread pudding be?
Bread pudding is supposed to be semi-solid and custardy. Some people might refer to its custardy texture with the word soggy or mushy… well, bread pudding is supposed to have that texture!
💡 Check out the “Troubleshooting” section of this post if your pudding is too watery or too dry ⏤ keep scrolling!
How long will bread pudding last?
Bread pudding will last up to 5 days when refrigerated in an air-tight container.
Do not let your bread pudding sit out of the refrigerator for longer than 2 hours or 1 hour if it’s particularly hot. This dessert contains very delicate ingredients like heavy cream, milk, and eggs that will spoil easily if left out at room temperature for too long.
Should I refrigerate bread pudding?
Some people like to refrigerate their bread pudding after baking. It’s not necessary but it does give the pudding a more solid texture.
If you like that kind of texture, then allow it come down to room temperature before popping it into the refrigerator. Chill for 6-7 hours !
How do I reheat bread pudding?
Bread pudding can be served hot or warm, however, this particular bread pudding contains white chocolate which is supposed to be gooey so if you do refrigerate the pudding, make sure to reheat it before serving or the chocolate will be hard!
To reheat in the oven: preheat the oven at 350F and cover the pudding with foil, bake for 5-15 minutes or until fully heated through. If you own a kitchen thermometer, the center of your pudding should measure 165F.
To reheat in the microwave: set the microwave on low and microwave for 2-10 minutes or until fully heated through. If you own a kitchen thermometer, the center of your pudding should measure 165F.
💡Troubleshooting!
Hi & Welcome to the troubleshooting & FAQs section of this post!
Here are some questions & answers that might help you, if you can’t find what you’re looking for, make sure to leave a comment down below asking your question and I’ll be with you as soon as possible!
1. How do you fix dry bread pudding? Dry bread pudding happens when it’s overcooked. The easiest and most delicious way to fix it is to add sauce, tons of sauce! I recommend vanilla sauce for this particular pudding! Here’s how to make it:
In a saucepan, whisk together 1 cup heavy cream, 1/3 cup white granulated sugar, and 1 tbsp cornstarch. Add in 4 tbsp of unsalted butter and cook on medium heat. Bring to a simmer and cook, stirring continuously until the sauce has thickened. Remove from the heat and stir in 1 tsp of pure vanilla extract.
Pour the vanilla sauce over the top of the pudding and allow the pudding to soak it in for 20-30 minutes or serve with a generous drizzle of vanilla sauce.
2. How do you fix watery bread pudding? Watery bread pudding usually happens when it’s undercooked. Bread pudding is done when toothpick inserted in the center of the pudding comes out mostly clean.
If the pudding is too wet you can return it to the oven and bake it for another 5-15 minutes at 350F or wait for it to cool down to room temperature, then refrigerate it for 6-7 hours and reheat it before serving following my reheating instructions above.
As a rule of thumb, if the pudding hasn’t set completely you can refrigerate & reheat but if it’s completely wet, you’re better off returning it to the oven!
HAPPY BAKING LOVES!! I hope you’ll love this delicious White Chocolate blueberry Bread Pudding as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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White Chocolate Blueberry Bread Pudding
Ingredients
- 3 eggs room temperature
- 1 cup (250 ml) heavy cream room temperature
- 1 cup and 1/2 (375 ml) whole milk room temperature
- 1/2 cup (100 g) white granulated sugar
- 3 tsp high-quality pure vanilla extract
- 1/4 tsp salt
- 2 cups (329 g) fresh blueberries
- 11 oz (311 g) white chocolate chopped - use high-quality baking chocolate, not chocolate chips
- 1 lb (453 g) fresh or stale sandwich bread or Italian bread or French bread - cut into 1-inch cubes
Instructions
- Preheat the oven to 350 F. Grease a 9x13 baking dish with butter.
- Add the eggs, heavy whipping cream, milk, sugar, vanilla, and salt to a large bowl. Mix until combined, then fold in the blueberries and 10 oz of chopped chocolate. Stir in the bread cubes and set aside for 5 minutes.
- Pour the mixture into your prepared baking dish and bake for 45-50 minutes or until a toothpick inserted in the center of the pudding comes out mostly clean. The pudding will puff up in the oven, it’s okay! Allow to cool down for 10 minutes before serving.
- Meanwhile, melt the white chocolate. Add 1 oz of chopped white chocolate into a microwave safe bowl and microwave in 30-seconds increments until fully melted and smooth. Stir in between each increment. Drizzle over the top of your bread pudding and serve.
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