There’s nothing better than a delicious breakfast to start your day. I’m always #Teambreakfast for our family. The kids are in a better mood when they eat and my husband enjoys a slow start to his weekend mornings. It’s even better when you can do a make-ahead breakfast, like this easy Blueberry Bread Pudding recipe.

Related: Cranberry Eggnog Breakfast Bake

What To Serve With Blueberry Bread Pudding

This is a sweet breakfast casserole. It’s best with fresh blueberries. We go pick a bunch of fresh blueberries with the kids and use them in everything – from breakfast to dessert. Since it’s so sweet, I always enjoy it with a cup of coffee and a few slices of bacon.

I think pairing it with a plate of breakfast meat and some maple syrup is all you need. It’s simple, easy and delicious. If you have time, definitely whip together 2 cups of heavy whipping cream with 1 tablespoon of sugar and a teaspoon of vanilla. Homemade whipped cream is always the best topping. So much better than canned!

How To Make This Blueberry Breakfast Pudding

For the Blueberry Sauce: In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch. Stir to combine. Bring to a boil (some blueberries will burst while the sauce will thicken).Reduce heat to a simmer. Continue to cook on simmer for 10-11 minutes. Sauce will continue to thicken as it cools.

Preheat oven to 350 degrees. Prep a 6 cup baking dish 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. Pour this mixture over the croissant pieces.

Ensure all of the croissants pieces have been moistened. Sprinkle the remaining fresh blueberries on top of the bread pudding. Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture. Sprinkle sugar on the top of the bread pudding.

Bake at 350 degrees for 50 minutes. Check for doneness by testing with a knife inserted in the middle of the bread pudding. Set aside for 15 minutes for it to cool. Toss chopped pecans on top for garnish. Drizzle warm blueberry sauce. Garnish with whipping cream.

Yield: 1 8" casserole

Blueberry Bread Pudding Recipe: The Ultimate Make-Ahead Breakfast

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A delicious make-ahead breakfast, made with fresh blueberries and topped with a sweet sauce.

Prep Time 50 minutes

Cook Time 50 minutes

Total Time 1 hour 40 minutes

Ingredients

• 3 C blueberries
• 1/3 C sugar
• 1 TBSP lemon juice (freshly squeezed)
• 1 tsp cornstarch
• Bread Pudding Ingredients:
• 5 croissants (torn into 4-5 pieces each)
• 2 C half and half
• 4 large eggs (room temp)
• 1/3 C sugar
• 2 tsp lemon zest (fresh)
• 1/4 tsp salt
• 1 tsp vanilla
• 2 TBSP chopped pecans (garnish)
• 1 C blueberries (fresh)

Instructions

1. Blueberry Sauce Directions: In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch. Stir to combine. Bring to a boil (some blueberries will burst while the sauce will thicken). Reduce heat to a simmer. Continue to cook on simmer for 10-11 minutes. Sauce will continue to thicken as it cools.
2. Bread Pudding Directions: Preheat oven to 350 degrees. Prep a 6 cup baking dish with nonstick baking spray.Set aside.
3. Add the croissants to the prepared baking dish. Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants.
4. Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large. Pour this mixture over the croissant pieces. Ensure all of the croissants pieces have been moistened.
5. Sprinkle the remaining fresh blueberries on top of the bread pudding. 
6. Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture. Sprinkle sugar on the top of the bread pudding.
7. Bake at 350 degrees for 50 minutes. Check for doneness by testing with a knife inserted in the middle of the bread pudding.
8. Set aside for 15 minutes for it to cool. Toss chopped pecans on top for garnish. Drizzle warm blueberry sauce.
9. Garnish with whipping cream.

Notes

To make ahead: After you've soaked the croissants in the baking dish, set aside over night. Continue with baking instructions in the morning.

Nutrition Information:

Yield:

6

Serving Size:

1 Cup
Amount Per Serving: Calories: 598 Total Fat: 26g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 202mg Sodium: 488mg Carbohydrates: 79g Fiber: 4g Sugar: 51g Protein: 14g

**Nutritional information is calculated by a third party. Actual nutritional information may vary.