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Blueberry Bread Pudding Recipe
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Blueberry Bread Pudding Recipe

Easy breakfast or brunch recipe that can be prepared a day in advance of cooking.
Prep Time10 minutes
Cook Time40 minutes
Additional Time10 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: blueberries and pecan bread pudding, blueberry bread pudding, blueberry bread pudding recipe, bread pudding, bread pudding recipe, breakfast, brunch recipe, easy breakfast recipe
Servings: 8 servings
Calories: 465kcal
Author: Rachel

Equipment

  • COOK WITH COLOR Mixing Bowls with TPR Lids - 12 Piece Plastic Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe Mixing Bowl Set (Pink Ombre)
  • Sweese 8x8 inch Square Porcelain Baking Dish with Double Handles - Non-Stick Oven Casserole Pan for Brownie, Lasagna, Roasting - Great for Serving or Cooking

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

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