Go Back
+ servings
Print

White Chocolate Blueberry Bread Pudding

Course Breakfast, brunch
Cuisine American
Keyword blueberry-recipes, bread-pudding-recipes, white-chocolate-blueberry-bread-pudding
Prep Time 15 minutes
Cook Time 40 minutes
Stand time 15 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Author Melissa Sperka

Ingredients

  • 6 large blueberry bagels cut into 1 inch pieces
  • 2 12 oz cans evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 3 large eggs
  • 1 tsp pure vanilla
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 pint blueberries
  • 3/4 cup white chocolate chips
  • 1/4 cup toasted almond slices
  • Glaze:
  • 1/2 cup white chocolate chips
  • 1/4 cup powdered sugar
  • 1/3 cup heavy cream

Instructions

  • Spray a 9 x 13 inch baking dish with cooking spray and set aside. Cut the bagels into 1-inch pieces.
  • 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.
  • Preheat the oven to 375°F.  Uncover and sit on counter for 20 minutes while oven preheats. Bake for 38-40 minutes or until the top is golden brown. Let stand for 15 minutes before serving.
  • 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.

Notes

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.