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A piece of blueberry bread pudding on a blue rimmed white plate with maple mascarpone sauce drizzled on it, a baker and a second plate in the background.
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Blueberry Bread Pudding with Maple Mascarpone Sauce
Prep Time
15 mins
Cook Time
1 hr
Soaking time
10 mins
Total Time
1 hr 25 mins
 
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!
Course: Desserts/Sweets
Cuisine: American, British
Keyword: Breakfast/Brunch
Servings: 8
Calories: 531 kcal
Ingredients
  • Unsalted butter to grease the pan
  • 6 eggs
  • ¾ cup brown sugar
  • 1½ 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)
  • 1½ cups blueberries
  • 2 tablespoons sliced almonds
Maple Mascarpone Sauce:
  • 8 ounces mascarpone cheese
  • ¼ cup maple syrup
Instructions
  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.
Nutrition Facts
Blueberry Bread Pudding with Maple Mascarpone Sauce
Amount Per Serving
Calories 531 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g60%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 191mg64%
Sodium 320mg13%
Potassium 340mg10%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 35g39%
Protein 15g30%
Vitamin A 859IU17%
Vitamin C 3mg4%
Calcium 263mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.