When I think of comfort desserts, bread pudding always tops the list—it’s like a warm hug in a bowl. But wait—this isn’t just any bread pudding, it’s a blueberry almond masterpiece that dances on your taste buds. Imagine the sweet-tart burst of blueberries mingling with the nutty crunch of almonds, all enveloped in a custardy embrace. Perfect for a cozy night in or a special brunch treat, it’s a dish that feels both nostalgic and new—like rediscovering an old favorite song on a fresh playlist.
Steps
- Preheat your oven to 350°F and use the butter to grease a 9-inch square baking dish.
- Arrange a third of the bread cubes evenly at the bottom of the buttered baking dish. Scatter half of the blueberries and almonds over the bread. Repeat with another third of the bread, followed by the remaining blueberries and almonds, and finish with the last third of the bread cubes.
- In a bowl, whisk together the eggs, milk, granulated sugar, vanilla, and cinnamon until smooth. Pour this mixture evenly over the bread and blueberries in the pan, ensuring all the bread is soaked.
- For the topping, combine flour and brown sugar in a bowl. Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Mix in the almonds, then sprinkle this topping evenly over the bread pudding.
- Bake in the oven for about 40 minutes, until the pudding is golden and fully set.
- Allow the pudding to cool for at least 30 minutes after baking. Drizzle with salted caramel sauce and serve with whipped cream, blueberries, and strawberries.
- In a saucepan over medium-high heat, melt the sugar while whisking continually. Keep swirling the pan until the sugar has fully melted and becomes amber in color.
- Carefully add butter pieces, a few at a time, whisking constantly as the mixture bubbles. Continue until all the butter is incorporated.
- Remove the pan from heat and slowly pour in the cream while whisking vigorously. Be cautious of bubbling but continue whisking to combine.
- Whisk in the sea salt and let the sauce cool for 15 minutes. Pour it into a jar to cool completely.
- Store the sauce in the fridge for up to two weeks, warming it before use.
Ingredients
- 1 ½ teaspoons unsalted butter
- 7 cups cubed stale bread (such as brioche or French bread, or almond croissants if available)
- 3/4 cup fresh blueberries
- 1/4 cup slivered or sliced unsalted almonds
- 3 large eggs, at room temperature
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 4 tablespoons unsalted butter, cut into cubes
- 1/4 cup finely chopped salted almonds
- 1/2 cup salted caramel sauce (recipe below)
- Fresh whipped cream
- Fresh blueberries
- Fresh strawberries
- 2 cups sugar
- 3/4 cup unsalted butter, cut into pieces, at room temperature
- 1 cup heavy cream, at room temperature
- 2 teaspoons sea salt
FAQ
- Can I use a different type of bread for the bread pudding?
- Yes, you can substitute the bread with your preferred choice. Brioche or French bread are recommended, but almond croissants can be used for a richer taste if available.
- Is it possible to make the bread pudding in advance?
- Absolutely, you can prepare the bread pudding a day ahead. Store it in the refrigerator, and when ready to serve, reheat it and add the salted caramel sauce, whipped cream, and fresh berries.
- How should I store the salted caramel sauce?
- The salted caramel sauce can be kept in the refrigerator for up to two weeks. Remember to warm it up before serving.
- What can I use as a garnish for the bread pudding to make it festive?
- To give it a festive touch, especially for the 4th of July, you can add fresh blueberries, strawberries, and whipped cream as garnishes.
- Can I use salted butter for the caramel sauce instead of unsalted?
- It is recommended to use unsalted butter for the caramel sauce since sea salt is added later to achieve the desired salted flavor.
Tips
- Use Stale Bread: For the best texture, use stale bread such as brioche or French bread. If you’re feeling indulgent, almond croissants can add a delightful richness.
- Layer Thoughtfully: When assembling the bread pudding, layer the bread, blueberries, and almonds evenly to ensure every bite is flavorful and balanced.
- Prepare in Advance: This dish can be made a day ahead and stored in the refrigerator. Simply reheat before serving and add fresh garnishes for a stress-free dessert.
- Careful Caramel Preparation: When making the salted caramel sauce, be vigilant with the sugar and butter as they melt to achieve the perfect amber color, and be cautious of bubbling when adding cream.
Equipment
- Pastry Blender – Used for cutting butter into the flour and brown sugar for the topping.
- 9-inch Square Baking Pan – Essential for baking the bread pudding.
- Glass Jar – For storing the salted caramel sauce.
