Blueberry Bread Pudding French Toast* Recipe

Name: Stone Creek Dining Company - Montgomerys Blueberry Bread Pudding French Toast* Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups day-old brioche or challah bread, cut into 1-inch cubes; 1 cups whole milk; 1 cups heavy cream; 2 count large farm eggs; 1 tbs granulated sugar; 1 tsp pure vanilla extract; 1 pinch fine sea salt; 1 cups fresh or frozen blueberries (if frozen, do not thaw); 2 tbs unsalted butter (for pan and dotting); 1 cups heavy whipping cream (chilled); 2 tsp powdered sugar; 0.5 cups maple syrup (for serving); 0.5 cups fresh fruit for garnish (extra blueberries, sliced strawberries or mint)

Inspired by Stone Creek Dining Company - Montgomery

Time1h 15m

Serves6

two farm eggs, whipped cream, maple syrup, fruit

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Ingredients

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Custard & Assembly

6 cups day-old brioche or challah bread, cut into 1-inch cubes

1 cups whole milk

1 cups Heavy cream

2 count large farm eggs

1 tbs granulated sugar

1 tsp pure vanilla extract

1 pinch fine sea salt

1 cups fresh or frozen blueberries (if frozen, do not thaw)

2 tbs unsalted butter (for pan and dotting)

Whipped Cream & Topping

1 cups heavy whipping cream (chilled)

2 tsp powdered sugar

1/2 cups maple syrup (for serving)

1/2 cups fresh fruit for garnish (extra blueberries, sliced strawberries or mint)

Method

Custard & Assembly

Prep bread and pan

Preheat the oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish with 1 tablespoon of the unsalted butter. Place the cubed bread evenly in the prepared dish and scatter the blueberries over and between the bread cubes so they are distributed throughout.

Make custard

In a medium bowl, whisk together the whole milk, 1 cup heavy cream, the 2 eggs, granulated sugar, vanilla extract and a pinch of salt until smooth and the sugar is mostly dissolved.

Assemble pudding

Pour the custard mixture evenly over the bread and blueberries, pressing lightly on the bread with a spatula or your hands so the liquid soaks into the cubes. Dot the top with the remaining 1 tablespoon unsalted butter broken into small pieces.

Rest

Let the assembled casserole sit at room temperature for 15–20 minutes so the bread absorbs the custard. (If preparing ahead, cover and refrigerate for up to 8 hours.)

Bake

Bake uncovered in the preheated oven for 35–40 minutes, or until the top is golden brown and the center registers 165°F (74°C) or is set (a knife inserted in the center should come out mostly clean, with a few moist crumbs). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Finish

Remove from oven and let rest 5 minutes. This gives the custard a moment to set so it slices cleanly.

Whipped Cream & Topping

Make whipped cream

While the bread pudding finishes baking, place the chilled heavy whipping cream and powdered sugar in a chilled mixing bowl. Whip with a hand mixer or whisk until soft peaks form (be careful not to overbeat). Taste and adjust sweetness if desired.

Warm maple syrup (optional)

Warm the maple syrup gently in a small saucepan or microwave for 15–20 seconds so it pours easily.

Plate and garnish

Serve warm slices of the blueberry bread pudding with a generous dollop of whipped cream, a drizzle of warm maple syrup, and the reserved fresh fruit for garnish. Offer extra maple syrup at the table.