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Heavenly Blueberry Bread Pudding with Vanilla Cream Sauce

A warm heavenly dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, party recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Linda Spiker


Bread Pudding:

  • 5 cups Italian or French Bread, cut into 1" cubes (best if day old)
  • 1 3/4 cups heavy whipping cream
  • 4 large eggs
  • 1 1/4 cups granulated sugar, I used coconut sugar
  • 1 1/2 teaspoons vanilla paste, or teaspoon vanilla extract
  • 1 1/4 cups fresh blueberries, rinsed (if out of season use frozen)

Vanilla Cream Sauce:

  • 1 cup heavy whipping cream
  • 1 1/2 Tablespoons granulated organic sugar, again I use coconut sugar
  • 1 tsp vanilla paste


  1. Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 13x7x2 glass baking dish. Place rack in center of oven.

Bread Pudding:

  1. In a large bowl whisk cream, eggs, sugar and vanilla paste till well combined.
  2. Add day old bread cubes, mix well.
  3. Gently fold in blueberries.
  4. Let sit for 10 minutes so bread absorbs liquid.
  5. Separate evenly into ramekins or pour all into single baking baking dish.
  6. Dust with a little more sugar if desired.
  7. Bake for 25 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes)
  8. Drizzle with cream sauce and serve.

Cream Sauce:

  1. Place all three ingredients into small sauce pan. Heat on low till warm. Pour over bread pudding and serve.
  2. Serves 4-8 (depending on if you share)