Ingredients
Scale
- 6 cups day-old bread, cubed (French or brioche)
- 2 cups fresh blueberries (or frozen, if that’s what you have)
- 1 cup white chocolate chips
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
- Add the cubed bread to the mixture, ensuring each piece is soaked. Let it sit for about 10 minutes.
- Gently fold in the blueberries and white chocolate chips, being careful not to break the blueberries.
- Pour the mixture into the greased baking dish, spreading it evenly.
- Bake for 40-45 minutes or until the top is golden brown and the center is set.
- Let the bread pudding cool for at least 10 minutes before serving. It’s best enjoyed warm!
- Prep Time: 20
- Cook Time: 45