This post may include affiliate links. Please read my disclaimer.
My Louisiana blueberry bread pudding is one of the most unforgettable desserts you'll ever taste, y'all. Cubed bread, soaked in two types of milk and mixed with cinnamon, citrus, and sugar-dusted blueberries. Then, baked until cooked through, cooled, and topped with a rich, warm sauce that injects that restaurant-quality flavor into each and every mouthwatering bite. Yep and yay...
Want this recipe for deliciousness delivered to your inbox?
I'll email it to you so you can save it for later, and send you updates when I publish new recipes.
Jump to:
It Tastes Even Better Than it Looks...
Louisiana blueberry bread pudding is a super delicious baked dessert with vanilla, cinnamon, and a touch of citrus. My original recipe includes fruit that we picked right off of our backyard blueberry tree here in south Louisiana.
So, it has a fresh berry taste that pairs perfectly with the silky smooth, custardy base and the warm, rich sauce on top. And, the confectioner's sugar brings the visual aesthetic up a notch, making the Louisiana blueberry bread pudding just as stunning as it is scrumptious. Oh yesss...
Louisiana Blueberry Bread Pudding Ingredient Essentials & Substitutions
- I used fresh blueberries for this recipe. But, you can also use thawed frozen berries, as well.
- I love and use Canyon Bakehouse gluten free Hawaiian bread. I can't speak highly of it enough, y'all. The actual loaf is the perfect size for making bread puddings. And, the texture is just dry enough that you don't need it to be day-old or dried out in the oven first like typical wheat flour bread.
- The rest of the ingredients are just as common as they are essential to the success of this recipe. Feel free to substitute heavy cream or half and half for the milk or evaporated milk, if necessary. But, the rest of the ingredients are vital to the flavor and texture of this easy gluten free dessert.
How to Make Louisiana Blueberry Bread Pudding
To start the recipe, pour the blueberries into a bowl. Then add the lemon juice, lemon zest, sugar, and cinnamon. Stir until combined and set aside.
In a separate bowl, pour both types of milk and the beaten eggs over the bread. Stir to combine. Then, fold the spiced blueberries into the mixture.
Rest for a bit. Then, pour the mixture into a large cast iron skillet or 9 x 13 baking dish, and bake until done.
While the Louisiana blueberry bread pudding is cooling, make the vanilla sauce on the stove.
Let cool slightly, pour the sauce over the bread pudding in the pan, then dust lightly with powdered sugar.
And that's it, y'all!!
Your first bite of this amazing Louisiana blueberry bread pudding blows you away with melt-in-your-mouth tenderness and sky-high flavor. The cinnamony, sugary blueberries explode in all of the right places on your tongue as the custardy bread melts magnificently on your tongue.
Then, the velvety vanilla sauce hits the back of your tongue. And your eating brain is going in so many delicious directions at once that all you think is that you just can't wait for your next blissful bite. Indeed.
Share this Louisiana blueberry bread pudding with those who laugh the loudest at all of your jokes. And see y'all on the yum side...
More Delicious Louisiana Dessert Recipes
Check out these other regional dessert recipes that are perfect for special occasions.
Storage
Store the leftovers covered in the fridge for up to three days. Bread pudding is not a good dessert to freeze though, as it loses much of its appetizing taste and texture once thawed out.
Louisiana Blueberry Bread Pudding
Ingredients
For the Spiced Blueberries
- 2 cups fresh blueberries or thawed frozen blueberries
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Louisiana Blueberry Bread Pudding
- 1 15-ounce loaf bread, cut into cubes (about 8 cups) I used Canyon Bakehouse Gluten Free Hawaaian Sweet
- 3 eggs, lightly beaten
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
For the Vanilla Butter Sauce
- 1 stick butter 8 tablespoons
- 1 cup brown sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Pour the blueberries, sugar, cinnamon, lemon zest, and lemon juice into a bowl, and stir until combined.
- In a separate bowl, add the bread cubes, beaten eggs, evaporated milk, and condensed milk, then stir until incoporated.
- Fold the blueberry mixture into the bread mixture, then pour into a greased skillet or 9 x 13 baking dish.
- Let rest out on your countertop for 15 minutes to help all of the ingredients better absorb the other flavors while baking.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the middle of the bread pudding comes out clean.
- Set aside and let cool.
- Make the sauce by combining the butter, brown sugar, milk, and vanilla extract in a saucepan, then cooking over low heat until the sauce is warmed through and reduced slightly.
- Let the sauce cool some, then pour it over the top of the cooled bread pudding.
- Cut into pieces and serve.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
