Blueberry Bread Pudding Recipe The Ultimate Make Ahead Breakfast Preheat oven to 350 degrees. prep a 6 cup baking dish (9×13) with nonstick baking spray. set aside. add the croissants to the prepared baking dish. sprinkle 1 2 cup of the fresh blueberries throughout the torn croissants. whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large bowl. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes. preheat the oven to 375 degrees f (190 degrees c). brush 2 tablespoons melted butter in the bottom and sides of a 9x13 inch baking dish. grab a few intact bread slices from the top of the bowl if possible and set aside.
Blueberry Bread Pudding Recipe Recipe Rachel Cooksв Instructions. preheat oven to 350ºf. spray a 8 or 9 inch square baking dish with nonstick cooking spray, or rub with butter. arrange bread cubes evenly in baking dish. sprinkle with blueberries, moving the bread around a little so the blueberries don’t all sit right on the top. In a large mixing bowl, whisk the eggs together until well combined. whisk in the milk, heavy cream, sugar and vanilla extract until well combined. pour the vanilla custard over the cubes of bread in the baking dish. gently mix the the bread in the custard until each cube of bread is coated in the creamy liquid. Preheat your oven to 350°f (177°c) and grease an 8" x 8" baking dish. tear the biscuits, or bread, into small cubes and place them into the baking dish. in a large bowl, whisk the cream, sweetened condensed milk, eggs, and cinnamon together. pour it over the biscuit pieces, add the blueberries and gently stir to combine. Pour the egg mixture over the croissants. gently push the croissant pieces down, stirring very gently to ensure even coverage with the egg mixture. cover with foil and let sit at room temperature for 15 minutes to soak. leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
Blueberry Bread Pudding Recipe Recipe Rachel Cooksв Preheat your oven to 350°f (177°c) and grease an 8" x 8" baking dish. tear the biscuits, or bread, into small cubes and place them into the baking dish. in a large bowl, whisk the cream, sweetened condensed milk, eggs, and cinnamon together. pour it over the biscuit pieces, add the blueberries and gently stir to combine. Pour the egg mixture over the croissants. gently push the croissant pieces down, stirring very gently to ensure even coverage with the egg mixture. cover with foil and let sit at room temperature for 15 minutes to soak. leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes. Add in the blueberries, distributing them throughout the bread mixture. drizzle the melted butter over the entire pan, letting some of the butters richness touch as much of the top of the mixture as it can. cover the pudding lightly with foil, making sure to give room for expansion. bake the blueberry bread pudding for one hour at 350 degrees. Preheat oven to 375 degrees and spray a 9x13 baking dish with baking spray. layer in the bread and sliced blueberries evenly (½ bread, ½ blueberries, rest of bread, rest of blueberries). in a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. pour over bread mixture. let soak for 15 minutes.
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