Blueberry Bread Pudding with Vanilla Sauce

Blueberry Bread Pudding with Vanilla Sauce

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  • 1 lb. day old brioche, challah or French bread, cubed
  • 1 pkg. (8 oz.) cream cheese, softened and cubed
  • 3 C fresh blueberries
  • 3 eggs
  • 2 C heavy whipping cream
  • 2 C whole milk
  • 1 C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ C maple syrup
  • ¼ C melted butter

Vanilla Sauce:

  • ½ C Pioneer® Golden Light Brown Sugar
  • 1 T flour
  • pinch of cinnamon
  • 1 egg
  • 2 T butter, melted
  • 1 ¼ C whole milk
  • pinch of salt
  • 1 T vanilla


  1. Preheat oven to 350° F.
  2. Lightly grease a 9 x 13-inch baking pan. Arrange half the bread cubes on the bottom. Sprinkle evenly with the cream cheese and half of the blueberries. Top with the rest of the bread cubes and remainder of the blueberries.
  3. In a mixing bowl, whisk together eggs, whipping cream, milk, Pioneer® Sugar, Pioneer® Golden Light Brown Sugar, vanilla, almond extract, maple syrup and melted butter. Pour over the bread cube mixture, pressing down the bread to absorb the wet mixture.
  4. Bake for 45 to 60 minutes or until lightly browned and set.

Vanilla Sauce Directions:

  1. While the pudding is baking, combine in a medium saucepan, Pioneer® Golden Light Brown Sugar, flour, cinnamon, egg, butter, milk and salt. Cook over medium heat until mixture thickens. Remove from heat and add vanilla. Serve over the warm bread pudding.

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.