White Chocolate Blueberry Bread Pudding

Course Breakfast, Dessert

Cuisine American, Southern

Keyword blueberry-recipes, bread-pudding-recipes, white-chocolate-blueberry-bread-pudding

Prep Time 15

Cook Time 40

Stand time 15

Total Time 1 10

Servings servings

Calories 460kcal

Author Melissa Sperka

Cut the bagels into 1-inch pieces and spread on a sheet pan. Toast in a 350°F oven for 5 minutes to dry out OR leave out on the counter for a few hours or overnight.
To Assemble: Spray a 13x9 inch baking dish with cooking spray.
In a large mixing bowl whisk together the evaporated milk, sweetened condensed milk, eggs, vanilla, salt and nutmeg. Pour this mixture over the bagel pieces and press the pieces gently into the custard.
Fold the blueberries and 3/4 cup of white chocolate chips into the bread pudding by hand, then pour evenly into the prepared baking dish. Cover and chill overnight.
To Bake: Preheat oven to 375°F. Remove from refrigerator and sit on counter for 20 minutes while oven preheats.
Uncover and bake for 35-40 minutes or until the top is golden brown. Let stand for 15 minutes before serving.
To Make the Glaze: Meanwhile, in a microwave safe bowl melt together white chocolate chips with cream. Heat in 20 second increments stopping to stir each time. Repeat until smooth. Mix in powdered sugar stir until smooth.
Drizzle bread pudding with glaze and sprinkle toasted almond slices on top. Serve warm.

After glazing the bread pudding, let it rest for 5-10 minutes before serving. This will allow the flavor of the glaze to soak into the bagels.