Blueberry Bread Pudding With White Chocolate Sauce

This dessert is a wonderful way to turn day-old bread into something truly indulgent. I love how the juicy fresh blueberries burst amidst cubes of brioche, all soaked in a rich custard, then baked until just set. Topped with a silky white chocolate sauce, it’s dessert comfort at its coziest.

Why You’ll Love This Recipe

I enjoy desserts that feel luxurious yet aren’t overly complicated—and this one ticks both boxes. The use of brioche (or any enriched loaf) adds a tender, slightly buttery foundation. The blueberries bring brightness and contrast to the sweetness, and the white chocolate sauce lifts it into something special. Because the bread is day-old, it absorbs the custard beautifully and results in a texture that’s part cake, part creamy pudding. It’s the kind of treat I’m happy to serve for weekend brunch or a relaxed dinner dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
For the Bread Pudding:
▢ 1 loaf day-old bread (brioche works well), cut into 1-inch cubes
▢ 2 cups fresh blueberries
▢ 1 cup white chocolate chips
▢ 4 large eggs
▢ 2 cups whole milk
▢ 1 cup heavy cream
▢ 1 cup granulated sugar
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon
▢ ¼ teaspoon salt

For the White Chocolate Sauce:
▢ 1 cup white chocolate chips
▢ ⅓ cup heavy cream

Directions

1. Preheat the oven to about 350 °F (175 °C). Grease a baking dish (for example about 9×13 in or similar) so the pudding doesn’t stick.
2. Place the cubes of day-old bread into the prepared dish. Scatter the fresh blueberries and the 1 cup white chocolate chips evenly over the bread cubes.
3. In a large mixing bowl, whisk together the 4 eggs, whole milk, heavy cream (1 cup), granulated sugar, vanilla extract, ground cinnamon and salt until everything is well combined.
4. Pour the custard mixture over the bread-blueberry-chocolate combination, pressing gently with a spatula to help the bread soak up the liquid. Let it sit for a few minutes so the bread absorbs the mixture.
5. Bake in the preheated oven for about 35-45 minutes, or until the top is golden and the custard is set (a knife inserted should come out mostly clean). (General bread-pudding timing guidance: about 30-45 minutes until no liquid seeps out.)
6. While the pudding is baking or near completion, prepare the white chocolate sauce: in a small saucepan over low heat (or in a microwave-safe bowl), gently melt the 1 cup white chocolate chips with the ⅓ cup heavy cream, stirring frequently until smooth and glossy. Avoid overheating—white chocolate can seize.
7. Once the bread pudding is done, remove it from the oven and let it rest for a few minutes. Then drizzle or pour the warm white chocolate sauce over each serving, or serve the sauce on the side for self-service.
8. Serve warm (optionally with a scoop of vanilla ice cream or a dollop of whipped cream) for best results.

Servings and Timing

This recipe serves about 8 people (assuming moderately sized portions).
Prep time: ~15 minutes
Bake time: ~35-45 minutes
Total time: approximately 50-60 minutes.

Variations

• I sometimes swap out half the white chocolate chips in the pudding for milk-chocolate or dark-chocolate chips for contrast.
• You could replace the blueberries with another berry (raspberries work nicely) or add a mix of berries for a more varied flavour.
• For extra texture, stir in ½ cup chopped nuts (like pecans or walnuts) with the bread cubes.
• If I want a lighter version, I’ll use half-and-half instead of heavy cream in the custard.
• To make it more decadent, I’ll sprinkle a little raw sugar or turbinado sugar on top of the pudding just before baking to create a subtle caramelised crust.

Storage/Reheating

• Storage: After the pudding has cooled to room temperature, cover it and store in the refrigerator for up to 3 days.
• Reheating: Preheat the oven to ~325 °F (160 °C) and reheat individual portions or the full dish until warmed through (about 15-20 minutes) or microwave single servings for ~1-2 minutes. If the pudding has firmed up considerably, add a splash of milk or cream to revitalise moisture.
• Sauce: The white chocolate sauce can be kept in an airtight container in the fridge for up to 3 days. When reheating, warm gently over low heat or microwave in short bursts, stirring until smooth.

FAQs

What kind of bread is best for this pudding?

I prefer a rich bread like brioche or challah because their texture and slight sweetness hold up well when soaked in custard. But any day-old bread will work—just cut into cubes and let it absorb the liquid.

Can I use frozen blueberries instead of fresh?

Yes—just thaw them first and drain off any excess liquid so the pudding doesn’t become overly soggy. Then proceed as directed.

Do I need to let the bread sit after adding the custard?

Yes—it’s helpful. I let the bread cubes sit for a few minutes after pouring the custard so they can soak up the liquid. This helps ensure the baked pudding is moist and evenly set.

How do I know when the pudding is done baking?

When the top is lightly golden and a knife or toothpick inserted in the centre comes out mostly clean (with perhaps a slight moist crumb). If there’s visible liquid, it needs more time. (Food52)

Can I prepare this ahead of time?

Absolutely. I sometimes assemble the pudding, cover it and refrigerate for a few hours (or overnight), and then bake it just before serving. If going this route, you might add a few extra minutes to the bake time.

What if the pudding seems too wet after baking?

If it’s still quite wet, it may need a few more minutes in the oven. Cover loosely with foil if the top is browning too fast. Let it rest for a few minutes after baking—it will continue to set a bit as it cools.

Can I omit the white chocolate chips in the pudding or sauce?

Yes—you could omit the white chocolate chips in the pudding for a more straightforward berry bread pudding. Or omit the sauce entirely if you prefer a simpler dessert. The dish will still be tasty.

Can I make this gluten-free?

Yes, if you use a gluten-free bread loaf cut into cubes and ensure any additional ingredients are gluten-free certified. The technique remains the same.

Should I serve the pudding warm or cold?

I serve it warm. The contrast of the warm custardy pudding and the white chocolate sauce makes it particularly satisfying. It can be served at room temperature though, if you prefer.

Conclusion

I love this blueberry bread pudding with white chocolate sauce because it turns pantry and day-old bread items into something elegant yet comforting. It’s indulgent without being overcomplicated, and the fresh berries add a freshness that keeps it from feeling too heavy. Whether I’m making it for a dinner party dessert or a cozy weekend treat, it never fails to feel special. I hope you enjoy making and sharing this dessert as much as I do.

Print