Blueberry Bread Pudding with Maple Mascarpone Sauce

Bread pudding is more than just a good way to use up stale bread. It's a delicious dessert, or even breakfast if you're feeling indulgent. This blueberry bread pudding is topped with a maple mascarpone sauce, just to make it that much better!

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
A wooden spoon lifting a piece of blueberry bread pudding out of a baking dish.

Easy Bread Pudding

One of the best things about this blueberry bread pudding is that it’s incredibly easy to make. You don’t need any special equipment, just a few simple ingredients, a baking dish and an oven. The key is to use stale bread, as it absorbs the custard mixture better than fresh bread, but it’s not critical. You can also use any type of bread, but brioche or challah bread are particularly good for bread pudding.

Challah bread being cut into cubes with a blue jean chef bread knife on a cutting board with a blue countertop.

Brioche or Challah Bread Pudding

Brioche or challah bread are both types of rich, buttery bread that make for a decadent bread pudding. They have a soft and fluffy texture that holds up well in the custard mixture. You can either use store-bought bread or make your own for an extra special touch. If you’re making your own bread, make sure to let it cool completely before using it in the bread pudding. If you’re using store-bought, cut it into cubes and let it dry out for several hours or even overnight. If you’re in a rush and haven’t thought that far ahead of time, not to worry. You’ll just soak the bread for less time and remember to dry the bread next time. 

Bread cubes in a bowl of egg custard with a wooden spoon sticking out of it, a small bowl of blueberries and a ceramic baking dish near by.

Soaking Time

If your bread is stale or dried well, let it soak in the custard mixture for at least 30 minutes before assembling and baking. This allows the bread to absorb the mixture and become soft and custardy. If you want an even more decadent dessert, you can let it soak for up to an hour or overnight in the refrigerator. Just make sure to cover it with plastic wrap so that it doesn’t dry out. If your bread is fresher, just soak it in the custard for 10 minutes or so and make sure to pour any excess custard over the top of the pudding before baking.

An unbaked blueberry almond bread pudding in a ceramic baker.

Other ingredients to Add

This variation of the classic bread pudding recipe includes blueberries and almonds, but there are many variations you can try to make it your own. Here are a few ideas:

  • Add lemon zest to the custard mixture to create the classic lemon blueberry flavor combo.
  • Use frozen blueberries instead of fresh for a more intense blueberry flavor.
  • Add a teaspoon of cinnamon or nutmeg to the custard mixture for a warm spice flavor.
  • Use raspberries or chunks of peaches instead.
  • Add chunks of chocolate instead of blueberries and hazelnuts instead of almonds. 
blueberry bread pudding in a yellow ceramic baking dish with mascarpone sauce and a wooden spoon next to it.

Sauce for Bread Pudding

While blueberry bread pudding is delicious on its own, it’s even better with a sauce. A classic sauce for bread pudding is a simple vanilla custard sauce, but this recipe has an even easier solution – maple mascarpone sauce. It is simply mascarpone cheese (an Italian cream cheese), melted and stirred together with maple syrup. Drizzle that over the top of the bread pudding while it is still warm. It’s not only pretty, but delicious too. 

A piece of blueberry bread pudding with a maple mascarpone sauce being drizzled over it.

Blueberry Bread Pudding with Maple Mascarpone Sauce

  • Prep Time: 15 m
  • Cook Time: 1 h
  • Soaking time: 10 m
  • Total Time: 1 h 25 m
  • Servings:


  • Unsalted butter to grease the pan
  • 6 eggs
  • ¾ cup brown sugar
  • teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch salt
  • 3 cups milk
  • 1 pound loaf challah or brioche bread cut into 1-inch cubes (12 cups)
  • cups blueberries
  • 2 tablespoons sliced almonds
Maple Mascarpone Sauce:
  • 8 ounces mascarpone cheese
  • ¼ cup maple syrup


  1. Grease a 9-inch by 13-inch baking pan with butter.
  2. Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a large bowl and beat well. Add the milk and whisk all the ingredients together.
  3. Add the bread cubes and toss to coat the bread with the egg custard. Let the bread sit in the custard for 10 minutes or so to absorb the liquid.
  4. Meanwhile, pre-heat the oven to 350°F.
  5. Toss the blueberries with the soaked bread and pour the mixture into the greased baking dish. (It might be easier to add some bread to the baking dish, scatter some of the blueberries in, add more bread and scatter in the remaining blueberries.) Sprinkle the sliced almonds on top.
  6. Transfer the bread pudding to the oven and bake at 350ºF for one hour, or until a skewer inserted in the center of the pudding comes out clean and the top is nicely browned and springs back when you touch it.
  7. While the bread pudding is baking, make the maple mascarpone sauce. Combine the mascarpone cheese and maple syrup in a saucepan. Heat over low heat, stirring often. When the mascarpone starts to melt in the pan, whisk until it becomes a smooth pourable consistency. Keep the sauce warm or re-heat over low heat when ready to serve.
  8. Let the pudding cool to an edible temperature. Then serve with some warm maple mascarpone sauce drizzled on top.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (1)Post a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *