Almond Blueberry Bread Pudding

Almond Blueberry Bread Pudding
  • Yield: 12 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 45 Mins.


  • 2 1/2 cups milk
  • 6 tablespoons butter
  • 3 eggs, slightly beaten
  • 1 cup sugar, divided
  • 5/8 teaspoon cinnamon, divided
  • 1/4 teaspoon salt
  • 1 pound day old French bread cut into cubes
  • 1 cup Fisher® Chef’s Naturals Sliced Almonds
  • 2 pints fresh blueberries, divided
  • For food safety, gently rub produce under cold running water.


  1. Preheat oven to 350ºF. Line a 9 x 13-inch pan with aluminum foil and spray with non-stick cooking spray.
  2. Microwave milk and butter on HIGH for about 2 minutes or until butter melts. Mix eggs, ¾ sugar, ½ tsp. cinnamon and salt in a large bowl. Whisk milk and butter into egg mixture starting with a little milk at a time so that the eggs don't curdle. Stir in bread cubes and almonds. Gently stir in 1 pint of blueberries. Transfer to prepared pan.
  3. Bake uncovered 40 to 45 minutes or until knife inserted near center comes out clean.
  4. Meanwhile, reserve ½ cup blueberries. Combine all remaining blueberries, ¼ cup sugar, 1/3 cup water and 1/8 tsp. cinnamon in heavy small saucepan. Cook over medium heat until berries burst, stirring often, about 10 minutes. Add reserved ½ cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. Serve warm or at room temperature. (makes 1 ¼ cups sauce)

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