Blueberry Bread Pudding Recipe

Prep and soak

Preheat oven to 350°F (175°C). Butter a 9x9-inch or 8x8-inch baking dish. Place the cubed brioche in a large bowl and set aside.

Make custard

In a medium saucepan, combine whole milk and heavy cream and warm over medium heat until just steaming (do not boil). In a separate bowl, whisk the eggs, 3 tablespoons granulated sugar, vanilla, and salt. Slowly temper the warm milk mixture into the eggs by adding about 1/4 cup at a time while whisking constantly to avoid scrambling.

Assemble

Pour the tempered custard over the bread cubes, pressing gently so the bread soaks up the liquid. Let sit 15–20 minutes to absorb. Dot the top with the 2 tablespoons melted butter.

Bake

Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until puffed and golden and a knife inserted into the center comes out mostly clean with a few moist crumbs. Let rest 10 minutes before serving.

While the pudding soaks or bakes, make the compote. In a small saucepan combine blueberries, 1 tablespoon sugar, lemon juice, lemon zest, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries release juice and begin to soften, about 6–8 minutes.

Mix the cornstarch with a teaspoon of cold water to make a slurry. Stir the slurry into the simmering berries and cook 1 more minute until thickened. Remove from heat and let cool slightly. The compote should be spoonable but still saucy; it will thicken as it cools.

In a small bowl, whisk egg yolks and 1 tablespoon sugar until slightly pale. In a saucepan, combine milk and cream and warm until steaming.

Slowly pour about 1/4 cup of the warm milk into the yolks while whisking to temper. Gradually whisk the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat and immediately stir in the buttermilk and vanilla. Strain through a fine-mesh sieve into a bowl to remove any cooked bits and seeds. Chill in an ice bath, stirring occasionally, until cold. Keep refrigerated until serving; rewarm slightly if you prefer a warm sauce (do not boil).

Line a small baking sheet with parchment. In a heatproof bowl set over gently simmering water (double boiler) or in short bursts in the microwave, melt the white chocolate with the 2 tablespoons butter, stirring until smooth. Remove from heat.

Stir in poppy seeds, toasted almond pieces, biscuit crumbs, and 1/4 teaspoon salt until evenly combined. Spread the mixture thinly on the prepared sheet and chill until set, about 10–15 minutes. Break into irregular shards or pulse briefly in a food processor for coarser crunch pieces. Keep refrigerated until ready to garnish.

To serve, spoon a generous ladle of warm bread pudding onto each plate. Spoon 2–3 tablespoons of blueberry compote over the pudding (reserve extra compote for guests who want more).

Drizzle 2–3 tablespoons of chilled buttermilk crème anglaise around or over the pudding as desired.

Top each portion with a few shards of white chocolate poppy crunch for texture and a scoop of vanilla bean ice cream on the side or on top so it melts into the warm pudding.

Garnish with a few fresh blueberries and a mint leaf. Serve immediately.