Individual Blueberry Bread Pudding

Individual Blueberry Bread Pudding (Serves 4)

Ingredients

• 2 cups day-old bread, cubed (brioche or challah is perfect)

• 1½ cups fresh blueberries (plus extra for topping)

• 2 large eggs

• ¾ cup milk (or half-and-half for richer texture)

• ¼ cup heavy cream (optional but 👌)

• ⅓ cup sugar

• 1 tsp vanilla extract

• ½ tsp cinnamon

• Zest of ½ lemon (optional but brightens it)

• Pinch of salt

• Butter, for greasing ramekins

Instructions

1. Preheat oven to 350°F (175°C)
   Butter 4 small ramekins.

2. Layer the base
   Divide bread cubes evenly into ramekins.
   Sprinkle blueberries over and gently press them in.

3. Make the custard
   In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, lemon zest, and salt.

4. Pour & soak
   Pour custard evenly over bread. Let sit 10 minutes so everything soaks up the goodness.

5. Bake
   Place ramekins on a baking sheet and bake 30–35 minutes, until:

   • Tops are golden

   • Centers are just set (slightly jiggly = perfect)

6. Cool slightly & serve
   Rest 5 minutes, then top with extra blueberries.

Optional Toppings (Highly Recommended)

• Powdered sugar

• Maple syrup or honey

• Vanilla ice cream or whipped cream

• Lemon glaze (powdered sugar + lemon juice)

Make It Extra Fancy

• Add white chocolate chips 🍫

• Swap blueberries for mixed berries

• Sprinkle sugar on top before baking for a crisp crust