Blueberry Bread Pudding

This was my first attempt at bread pudding, but as soon, as I saw Alvarado Street Bakery’s Cinnamon Raisin Bread at the grocery store, I knew what I had to make!

I don’t love sweet foods, so I didn’t add a whole lot of sweetness to this recipe, but if you like a sweeter dessert, I recommend tossing your berries in a little sugar.



Blueberry Bread Pudding

Prep Time 15 min

Bake Time 40 min


½ loaf of Alvarado Street Bakery Cinnamon Raisin Bread

1 ½ cups of almond milk

½ cup of maple syrup

2 eggs

1 tsp vanilla

2 cups of frozen blueberries

¼ tsp salt


  1. Grease a square baking pan and preheat oven to 375.
  2. Cut bread slices into half-inch cubes and place in a large bowl.
  3. In a separate medium-size bowl, whisk eggs, milk, maple syrup, salt, and vanilla.
  4. Pour wet mixture over bread and toss well. Make sure the bread is well coated and soaked. Let it sit for about 10 min to make sure it’s fully saturated.
  5. Rinse your frozen berries and let them dry on a paper towel.
  6. Spread the berries out evenly on the bottom of the pan and top with the soaked bread.
  7. Bake for 40 mi, until the bread is just golden and slightly crisp on the top.
  8. Once the pan has cooled, flip it over onto a serving platter.
  9. Top with whipped cream is desired.



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