Blueberry Bread-and-Butter Pudding

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Blueberry Bread-and-Butter Pudding
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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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Perfect for breakfast or brunch, our bread-and-butter pudding showcases the flavors of blueberry jam and cinnamon.
By Bree Hester
Updated Jan 25, 2012


  • Land o’Lakes Cinnamon Sugar Butter Spread™ for greasing dish
  • 1/2 cup Land O Lakes® cinnamon sugar butter spread (from 6.5-oz container)
  • 1 loaf (1 lb) firm white bread
  • 1/2 cup blueberry jam or preserves
  • 6 eggs
  • 2 1/2 cups half-and-half
  • 1/3 cup honey
  • Grated peel from 1 lemon (2 to 3 teaspoons)
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries


  • 1
    Heat oven to 350°F. Grease 13x9-inch (3-quart) glass or ceramic baking dish with cinnamon sugar butter spread.
  • 2
    Using the 1/2 cup cinnamon sugar butter spread, spread about 1/2 tablespoon butter spread on 1 slice of bread. Spread about 1/2 tablespoon blueberry jam on another slice of bread. Sandwich slices together. Continue to make sandwiches until you have used the entire loaf.
  • 3
    Cut sandwiches into triangles; arrange points up in baking dish.
  • 4
    In medium bowl, beat eggs, half-and-half, honey, lemon peel, vanilla and salt with whisk until well blended. Pour custard mixture over sandwich triangles in dish. Let soak 15 minutes.
  • 5
    Sprinkle blueberries over top of bread pudding.
  • 6
    Bake 50 to 60 minutes or until custard has set and toast points are golden brown. Cool slightly. Serve with additional cinnamon sugar butter spread.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make this with any jam or fruit that you would like—peaches, raspberries, or a mixture of berries.
  • tip 2
    Make sure to press your bread into the custard mixture. Using a fork or spatula, make sure that each piece of bread gets coated in custard.


Nutrition Facts are not available for this recipe
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