Blueberry Pecan Crunch Bread Pudding

JM Avallone


I was in the mood for something with blueberries, cream cheese, so I started reading a ton of recipes and came up with this.

Blue Ribbon Recipe

Wow, now this is bread pudding. It's warm, moist, creamy, and sweet with a burst of tart from the blueberries. The sweet buttery pecan crumble crunch on top just melts in your mouth. There are a few steps to this and it does take a bit of time (most of it while it chills in the fridge), but it's worth the effort. It's divine! The Test Kitchen


★★★★★ 2 votes

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8 oz
cream cheese, room temperature
1-2 Tbsp
lemon zest, grated
3/4 c
2 c
half and half
1 tsp
1 Tbsp
vanilla extract (real)
1 c
pecans, in pieces
2 c
fresh blueberries or your favorite berry
loaf of bread, I used challah loaf from gf


1 stick
butter, softened
1-2 c
brown sugar
1 c
pecans, in pieces
I had 1 cup of sweet brioche I tossed in the topping

How to Make Blueberry Pecan Crunch Bread Pudding


  • 1You can do all these steps the day of just let the custard soaked bread rest in the fridge for at least 30 minutes prior to baking. The directions I am giving are for making this overnight. Use any bread you like, any fruit you like. Don't like nuts, leave them out.
  • 2Tear what ever bread you have on hand into one-inch pieces into a bowl. Cover with a paper towel and leave out overnight.

    Note: My loaf happened to be 18 oz which I think was too much. I added an extra cup of milk to the egg milk mixture it did not look like it was enough for the 18 oz of bread.
  • 3For the topping, cream the one cup of brown sugar with the one stick of butter. You can add another half cup of sugar if you like it sweeter.
  • 4Add pecans cover and chill overnight.
  • 5You see in this photo a cup or so of bread that I added to the topping mixture? I had a handful of old very sweet brioche bread I bought at Wegmans I did not want to toss out so I thought considering I have reduced the sugar by half in most recipes this might be a good idea. Not necessary of course.
  • 6If using the bread, mix into pecan/butter mixture and chill overnight.
  • 7The next day, beat cream cheese, zest, and sugar until creamy.
  • 8Add milk and beat carefully.
  • 9Add salt and vanilla. Beat.
  • 10Add one egg at a time beating in between each. Set aside. You will want the bubbles that have formed to diminish as much as possible before adding to the bread.
  • 11Butter a 9x13 glass pan lightly. Then sprinkle turbinado, aka demerara sugar, over the butter lightly. Or, use any sugar you have handy.
  • 12Put a handful of bread covering bottom. Sprinkle some pecans and blueberries.
  • 13I was able to do this three times at the end press bread down.
  • 14Pour the egg milk mixture over the entire surface.
  • 15Cover and let sit overnight.
  • 16The next day, take the bread pudding and topping out of fridge let the chill come off. Break apart the topping and add to the bread pudding.
  • 17Cook at 350 degrees for 45 - 60 minutes depending on your oven. You do not want to overcook it, so after 35 minutes test it with a knife you want it to come out clean.
  • 18I have seen some people top this dish with a sauce of 2 cups of confectioners sugar, 1 tsp of vanilla and 4-6 tsp of water or milk just enough to make a smooth sauce that you can drizzle. Or you can use a dollop of ice cream or whipped topping.

Printable Recipe Card

About Blueberry Pecan Crunch Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: For Kids

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