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No-Bake Blueberry Bread Pudding

No-Bake Blueberry Bread Pudding
1 vote, 5.00 avg. rating (89% score)
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Yield: 6 to 8 servings


  • 1 quart fresh or frozen blueberries, preferably wild
  • 3/4 to 1 cup granulated sugar
  • 1 piece cinnamon stick and/or 1 twist fresh lemon peel
  • 1 small loaf homemade or Pepperidge Farm—style white bread, slightly stale with crusts removed
  • 1 pint heavy cream
  • 1 teaspoon granulated sugar


In a large saucepan, cook the berries with sugar, water to barely cover, and cinnamon stick and/or lemon peel over low heat until the berries have burst and the mixture is syrupy, about 15 minutes. Remove from heat.

To build a bread pudding in a deep, round dish: Cover the bottom of the dish with a layer of bread, cut into irregular pieces to fit the dish; then spoon on the liquid and berries until the bread is soaked and purple. Add another layer of bread; douse it with berries, and so on, until the dish is filled. Pour the last of the liquid over the top and refrigerate with a weighted dish set on top.

Before serving, whip the cream, sweeten it with the sugar, and cover the pudding with a thick layer. Scoop out portions so that each person gets plenty of cream with the pudding. The pudding can be molded for a prettier look and inverted onto a plate. Coat the pudding with the whipped cream.

Updated Thursday, May 8th, 2003

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One Response to No-Bake Blueberry Bread Pudding

  1. Nancy July 24, 2013 at 11:52 am #

    We enjoy this during blueberry season which is NOW! I make mine in a loaf pan which is easy to unmold and serve with that whipped cream or ice cream.

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