Blueberry Bread Pudding Recipe

Are you ready for a delicious breakfast recipe? Check out this easy Blueberry Bread Pudding Recipe that includes pecans and pancakes.

This “it’s so easy even I’ll make it” recipe can be prepared ahead of time and baked on the day of your breakfast or brunch.

We made this for our traditional Christmas bunch this past year, but I failed to share the recipe with you. Therefore, here it is.

Prepare Blueberry Bread Pudding One Day In Advance

This recipe combines so many things I love.

First, fresh blueberries are combined with pecans and pancakes.

I love a recipe prepared a day before any event, allowing me to relax on a special day.

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Blueberry Bread Pudding Recipe

Another thing about this easy recipe is that all the ingredients are readily available at the grocery, and no pre-cooking is required.

You begin with frozen homestyle pancakes, fresh blueberries, and chopped pecans.

You will cut each pancake into half and place them in a square baking dish. Fill in between each pancake with clean, fresh blueberries.

Next, add chopped pecans. Ensure that the pecans and blueberries are distributed evenly between and around the pancakes.

Egg and Half & Half Mixture

Next, whisk together the remaining ingredients, which include eggs, half & half, cinnamon, sugar, salt, and vanilla extract.

Pour the mixture over the pancakes and cover. Place in the refrigerator overnight to allow the mixture to absorb into the pancakes. If pushed for time, allow to set for at least 4 hours.

Bake Next Day

Allow the Blueberry Bread Pudding mixture to set overnight in the refrigerator for a minimum of four hours.

Remove from refrigerator and pre-heat oven to 350 degrees.

Bake for 30-40 minutes or until bubbling. Allow to set for at least 10 minutes after removing from oven.

While baking, you can mix the optional topping.

Optional Topping

The optional topping is sour cream and honey. You can mix according to taste. If you prefer a tart topping, only add a small amount of honey.

Garnish

You can add fresh blueberries and pecan to garnish if desired.

Blueberry Bread Pudding Recipe

This blueberry bread pudding recipe is a meal in one dish. However, it’s great served with other fresh fruit, bacon, or sausage.

Other Breakfast or Brunch Recipes

Here are some other of our favorite recipes.

• Easy Bacon & Egg Muffins
• Zesty Pistachio Cream Cheese Spread
• Spicy Cheese Wafers
• Brad’s Famous Cheesy Shrimp and Grits

You may also like to see these brunch ideas.

• Easter Brunch Ideas
• Mother’s Day Brunch Ideas
• Friendsgiving Brunch Ideas

Continue to Content

Yield: 8 servings

Blueberry Bread Pudding Recipe

Print

Easy breakfast or brunch recipe that can be prepared a day in advance of cooking.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 8 Frozen Homestyle Pancake (cut in half)
• 4 Eggs
• 2 cups Half & Half
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla extract
• 1 - 6 oz. package fresh blueberries (washed & dried)
• 1/2 cup chopped pecans
• reserve additional blueberries & pecans for garnish
• Optional - 1/2 cup sour cream
• Optional - Honey to taste

Instructions

1. Grease an 8 x 8 square baking dish.
2. Cut each pancake in half
3. Place cut side down in the baking dish, making two rows of pancakes
4. Sprinkle fresh blueberries and pecans in between pancakes.
5. Whisk together eggs, half & half, sugar, salt, cinnamon, and vanilla extract.
6. Pour mixture over pancakes.
7. Cover and refrigerate for a min. of 4 hours. Preferably overnight.
8. The next day, remove the dish from the refrigerator and preheat the oven to 350 degrees.
9. Bake uncovered for 30-40 minutes or until bubbling hot in the center.
10. Remove from oven and set for 10 minutes before serving.
11. Garnish with fresh blueberries and pecans.
12. Serve hot.
13. Optional topping - mix sour cream with honey to taste.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 465Total Fat 27gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 195mgSodium 531mgCarbohydrates 45gFiber 2gSugar 27gProtein 12g

Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.

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