Blueberry Breakfast Bread Pudding
  • For Bread Pudding:
  • Butter for greasing pan and dotting on top
  • 2 cups whole grain bread cubes
  • ½ cup fresh blueberries
  • 2 cups milk
  • 2 Tablespoons nonfat dry milk powder
  • 2 eggs
  • ¼ cup honey
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 Tablespoon wheat germ
  • ¼ teaspoon cinnamon
  • For Blueberry Sauce (optional):
  • ½ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1-1/2 teaspoons cornstarch
  • ½ cup water
  • 1 Tablespoon lemon juice
  • 1-1/4 cup fresh blueberries
  • To serve alongside:
  • Greek Yogurt (optional)
  1. Heat oven to 350 degrees. Line an 8-by-4-inch loaf pan with nonstick foil, and butter the foil. Or you prefer, use 6 greased custard cups instead of the loaf pan. Set them in a pan surrounded by hot water and bake for about 30-35 minutes.
  2. If using the loaf pan, combine the bread and fruit and scatter in prepared loaf pan. Beat together the milk, milk powder, eggs, honey, salt, and vanilla. Pour over the bread in the pan and dot with butter.
  3. Combine the wheat germ and cinnamon and sprinkle over the top. Bake for about 50 minutes or until a knife inserted about 1-inch from the middle comes out clean. Cool to room temperature, then cover and refrigerate overnight.
  4. To serve, slice like bread and serve as is, or add a drizzle of blueberry sauce and a dollop of Greek yogurt. (my preferred way!)
  5. For blueberry sauce (optional): In a saucepan, combine the sugar, cinnamon, nutmeg, and cornstarch.Stir in water and lemon juice. Heat to boiling, then reduce heat to simmer. Add blueberries and simmer 5 minutes, stirring frequently, until thickened.
  6. To serve, place slices of bread pudding on plates, drizzle with some blueberry sauce, and add a dollop of yogurt alongside.
Recipe by The Culinary Cellar at