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Blueberry Bread Pudding


4    cups (1 L) bread cubes, cut in 1/2 inch (1 cm) pieces
1/4    cup (50 mL) granulated sugar
1    teaspoon (5 mL) cinnamon
3/4    cup (175 mL) melted butter or margarine
2    cups (500 mL) fresh or frozen blueberries
2    tablespoons (30 mL) lemon juice
1    cup (250 mL) lightly packed brown sugar
Ice cream, or fresh or whipped cream


Mix together the bread cubes, sugar and cinnamon. Pour melted butter over mixture and stir until well coated. Set aside.

Combine blueberries, lemon juice and brown sugar. Spoon alternate layers of blueberry mixture and bread mixture into a greased, 1-quart (1 L) round casserole dish, beginning and ending with blueberry mixture. Bake at 350ºF (180ºC) for 20 to 25 minutes, until bread is lightly browned and berries are bubbly.

Serve warm with your choice of ice cream, or fresh or whipped cream.

Makes 6 to 8 servings.

Blueberry Bread Pudding

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