This White Chocolate Blueberry Bread Pudding is perfectly custardy and comforting ⏤ stuffed with fresh blueberries and goeey 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!
11 oz(311 g)white chocolatechopped - 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
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.
Storing Instructions: store in an air-tight container in the refrigerator for up to 5 days.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.