Bread pudding has become one of our favourite baked goods that we love to have at home. It is simple and easy to make and with one loaf of bread you can make a whole dish full of delicious bread pudding. This time we used a five day old white Italian bread that we kept in a paper bag sitting on the counter loaded with pitted dates and blueberries. We recommend in these recipe to use a dense loaf of bread and then placing it in a paper bag, for it to become dry. If we had used the same bread when it was still fresh the results wouldn’t be the same.
Like every other weekend we enjoy spending a few minutes of our day at one of our favourite coffee shops “Tre Mari Bakery“. It’s not just because it has a grand variety of fresh bread and delicious baked goods but also because of the people that work there and the whole atmosphere of the coffee shop. This is where we buy our weekend bread and the loaf of bread to make this recipe.
What makes this bread pudding amazingly delicious, full of flavour and not over wet nor partly dry in the inside, is that for this recipe we use a 5 day old dense bread, pitted dates cut into 4 pieces to give that extra natural sweetness, coarse brown sugar to give it a bit of a crunch and letting this stale bread sit slightly covered in egg mixture for a few minutes before placing it into the oven. The goal is for the cut up chunks of bread to be evenly coated and wet in the middle with egg mixture.
Bread Pudding with dates and blueberries
A five day old dense Italian bread loaded with pitted dates and blueberries, makes the perfect bread pudding.
- 600 grams Sweet Bread, cubed
- 6 tbsp salted butter, melted
- 1 cup whole pitted dates, cut in 4 pieces
- 1 cup fresh blueberries
- 4 eggs
- 4 cups milk
- 3/4 cups brown sugar
- 2 tbsp coarse brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Step 1 Preheat the oven to 350F.
- Step 2 Cut the bread into cubes and transfer them into a large bowl. Stir in the dates, and blueberries. Melt the butter over the stove. Be sure not to let it burn and then pour it over the bread mixture. Set aside.
- Step 3 In a medium bowl, whisk in the eggs, milk, brown sugar, coarse sugar, cinnamon and vanilla extract. Pour the egg mixture over the bread mixture and fold all the ingredients together until moisten. Set aside for about 10 minutes.
- Step 4 Transfer the bread mixture into a ceramic pie dish and bake for 50 minutes. 10 minutes before removing from the oven, place aluminum foil over the top so it doesn’t get too dark. Let cool for 5 minutes and serve it warm or room temperature.
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6 thoughts on “Bread Pudding loaded with dates and blueberries”
I love bread pudding, especially with some ice-cream and this one looks delicious, especially with blueberries (which I happy to have plenty on hand). This would be a lovely addition to this weekend’s brunch 🙂
Hello Dawn, weekend brunch sounds delicious! Midday snack is always a plus when I add bread pudding in my husband and son’s lunchbox. 🙂
Bread pudding is such a delicious, comforting, homey recipe. The use of old bread is a must, and I really love the dates and blueberries here!
hello there, This baked good suits whichever morning of the week! If you have already tried it with old bread, then you must try it with old buttery croissants. Delicious!
Bread pudding is such a great dessert and would make a great dish at a brunch gathering too! I love dates and blueberries but never thought to pair them together! Sounds delicious!
Hello Leanne, This is one of our favourite baked goods. Blueberry and raisins also combines very well together.