Name: Blueberry Ripple Bread and Butter Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 1/2 stick or 50 g butter; 2 cups or 500 ml milk; 6 tablespoons regular sugar; ** Separate 4 Tbsp sugar for the milk & 2 Tbsp for the bread; 3 eggs; 1 Cup or 125 g frozen (or fresh) blueberries; 10 Slices white bread; 1 teaspoon vanilla extract.; 1 Tablespoon Shredded Coconut (optional)

Blueberry Ripple Bread and Butter Pudding, a super easy dessert, a warm fruit breakfast casserole with blueberries and bread baked in a creamy sweet custard. Absolutely delicious served warm with a blob of ice cream, whipped cream, or both!

I love this recipe! It requires no skill in cake baking, after all, it's not a cake! Unlike many bread and butter puddings which can often be heavy and stodgy, this recipe is light, almost marshmallowy in texture. It's a bit like an American French Toast Casserole, but much fluffier!

As for the flavor, the slight tang from the blueberries together with the gentle sweetness from the pudding is delicious. Of course, you can use whatever fruit you wish, peaches, strawberries, raspberries, any soft berries will look lovely and taste super.

So let's see how easy it is to make this Blueberry Bread and Butter Pudding.

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Table of Contents 📋 hide

1) Prep Time

2) Cook Time

3) Yield

4) Baking Dish You will need

5) Ingredients

6) Instructions

7) Recipe Card

8) Blueberry Ripple Bread and Butter Pudding

9) Delicious Warm Pudding Recipes

Prep Time

15 minutes

Cook Time

35 - 40 minutes

Yield

6 - 8 servings

Baking Dish You will need

You will need a dish measuring 30cm x 15 cm and 7 cm deep. Don't worry if it's not an exact size, so long as it will hold all the liquid.
They also look very cute if you use muffin pans or mini loaf pans!

Ingredients

½ stick or 50 g butter
2 cups or 500 ml milk
6 tablespoons regular sugar
** Separate 4 Tbsp sugar for the milk & 2 Tbsp for the bread
3 eggs
1 Cup or 125 g frozen (or fresh) blueberries
10 Slices white bread
1 teaspoon vanilla extract.
1 Tablespoon Shredded Coconut (optional)

If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for ‘average’ sweetness.

Instructions

1. Heat oven to 180C, Gas 4, 350F. Grease your pan.

2. Butter on one side of every slice and then cut in triangle quarters like the photo.

3. Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add a few blueberries in between the slices. With the 2 Tablespoons of sugar, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.

4. Repeat the layers with bread and blueberries and end with the final layer of bread. Push it all down a little.
If you have any juice from the defrosted blueberries just pour it over the bread.

Blueberry Ripple Bread and Butter Pudding, preparing the bread

5. Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.

6. Use an electric whisk and beat eggs, until fluffy and pale in color. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go

Blueberry Ripple Bread and Butter Pudding, preparing the custard filling

7. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.

8. Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

Strawberry and blueberry bread and butter pudding preparation — This photo shows strawberries and blueberries!

9. Sprinkle the top with shredded coconut (optional) and carefully place in the oven for 35 -40 minutes.

10. Once ready, leave the pudding to settle and firm up for half an hour or so and then serve.

Serve warm with a blob of whipped cream, blueberry ice cream, or just enjoy it on its own with a lovely cup of tea!

You can also make mini ones in a muffin pan, adjust the cook time to 15-20 minutes (until it is set & there is no runny liquid)

I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3-inch slice of the pudding in the microwave for 40 seconds.

It really is fluffy and light, so so delicious!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Blueberry Ripple Bread and Butter Pudding

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

½ stick or 50 g butter
2 cups or 500 ml milk
6 tablespoons regular sugar
** Separate 4 Tbsp sugar for the milk & 2 Tbsp for the bread
3 eggs
1 Cup or 125 g frozen (or fresh) blueberries
10 Slices white bread
1 teaspoon vanilla extract.
1 Tablespoon Shredded Coconut (optional)

Instructions

Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.
Butter on one side of every slice and then cut in triangle quarters like the photo.
Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add a few blueberries in between the slices. With the 2 Tablespoons of sugar, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.
Repeat the layers with bread and blueberries and end with the final layer of bread. Push it all down a little.
If you have any juice from the defrosted blueberries just pour it over the bread.
Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove it from heat and let it rest whilst you do step 7.
Use an electric whisk and beat eggs, until fluffy and pale in color. Then slowly add the warmed milk to the eggs, whisking as you go.
Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.
Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

Sprinkle the top with shredded coconut (optional) and carefully place in the oven for 35 -40 minutes

Notes

Separate 4 Tablespoons sugar for the custard mixture and 2 Tablespoons for the bread filling
If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for 'average' sweetness.