There’s nothing better than a delicious weekend brunch. This Blueberry Bread Pudding is the ultimate sweet touch to brunch that our family always looks forward to. Prep it and make it ahead of time and just bake right before serving. It’s sweet, decadent and the perfect excuse to indulge after sleeping in.

My Grandmother originally introduced me to bread pudding. Her classic Brandy Bread Pudding was a holiday staple in our home. Bread puddings are versatile and vintage. They became popular as a way to use leftover bread. I knew our family needed a spring version that would become cherished, just like my Grandmother’s version.

That’s how this Blueberry Bread Pudding became a family favorite. We love it for brunch, but it’s always a part of our Easter table.

I like to think of it as a sweet side dish, but you may call it dessert. However you enjoy it, I’m sure you’ll love it as much as our family does.

Looking for more great brunch recipes? Brunch is one of my favorite meals to cook for because there are so many options. Here are some of my favorites:

• Sausage Tater Tot Brunch Casserole
• Easy Quiche Lorraine
• Cheesy Hash Brown Casserole

How To Make Blueberry Bread Pudding

For this bread pudding, you’ll need a 6-cup baking dish, which is a 9×13-inch baking dish. The blueberry sauce is made over the stovetop and you’ll need a medium saucepan. The casserole is baked in the oven until golden brown. Those are the biggest tools you’ll need for the recipe.

When To Make This Recipe

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. Even though you can buy blueberries any time of the year, I love making this during our blueberry season (late spring and summer for our area). It’s a great brunch recipe as a side dish – perfect for Easter.

What To Serve With Blueberry Bread Pudding

I think pairing it with a plate of breakfast meat and an egg dish is perfect. Adding protein will balance the sweetness. Bread puddings are hearty. A light egg dish would be best – like scrambled eggs with chives.

If you have time, consider making some homemade whipped cream for topping. I also add maple syrup as a topping option for guests. Everyone enjoys their bread pudding a little different.

Frozen vs. Fresh Blueberries

This recipe calls for fresh blueberries. However, if your blueberries aren’t in season, you might consider using frozen. Sweet and fresh blueberries are best, but tart off-season berries should be avoided. Or ones that aren’t ripe yet.

Follow the recipe below, using thawed frozen blueberries – if necessary. You’ll end up with the same delicious sweet flavor if you used fresh blueberries!

How To Store Leftover Blueberry Bread Pudding

You can transfer the bread pudding to an airtight food storage containerand keep it in the refrigerator. The sauce will not separate. Enjoy the bread pudding for 3-4 days while in the fridge and reheat it for a minute in the microwave before enjoying again. Freeze or toss after the 4 days have passed.

Can You Freeze A Bread Pudding?

Yes! You can freeze your Blueberry Bread Pudding for up to 3 months. Be sure to keep it in a nice freezer-friendly storage container. Let it thaw in the refrigerator for 12 hours until reheating again. Sometimes I like to make a fresh sauce to add back on top if I freeze it.

Recipe Variations To Try

There are a few variations you can try when making your bread pudding! Try a different bread, like Challah. Add other types of berries, if you want to be creative – like blackberries or raspberries. Add extra zested lemon into your blueberry sauce if you want more citrus background flavor.

What You’ll Need:

• Blueberries
• Granulated Sugar
• Lemon Juice
• Cornstarch
• Croissants
• Half-and-Half
• Large Eggs
• Lemon Zest
• Salt
• Vanilla Extract
• Optional Garnish: Chopped Pecans or More Blueberries

Directions To Make Blueberry Bread 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 (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. 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.