Kemptville Blueberry Bread Pudding

This bread pudding is named after a town near Trout Point Lodge that sells much of the local wild blueberry harvest.

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  • Servings: 4


  • 2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1 day-old baguette (1 pound), cut into 2-inch chunks
  • 2 large eggs
  • 1 cup sugar
  • 1 cup blueberries
  • 2 ounces white chocolate, broken into 1-inch chunks (optional)
  • 1 1/2 teaspoons unsalted butter, softened

How to make this recipe

  1. Preheat the oven to 375°. Butter a 9-inch-square glass or ceramic baking dish. In a large bowl, whisk the milk with the vanilla. Add the bread, submerge it in the milk and let stand for 5 minutes.

  2. In a bowl, whisk the eggs and sugar until pale and fluffy. Add to the soaked bread and stir; fold in the blueberries. Transfer to the prepared baking dish and poke the chocolate half way into the pudding. Dot the pudding with the butter and bake for 45 minutes, or until the pudding is browned and crisp. Let stand for 10 minutes before serving.

Contributed By Photo © Maura McEvoy Published June 2001

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486052 recipes/kemptville-blueberry-bread-pudding 2013-12-06T23:33:56+00:00 Charles Leary, Vaughn Perret spring|summer|baking|barbecue-cookout|dinner-party|easter|fathers-day|graduation-party|mothers-day|american|southern-soul-food|desserts|puddings-and-custards|4 june-2001,trout point lodge,vaughn perret,charles leary,dessert recipe,blueberry bread pudding,summer fruit recipes,kemptville-blueberry-bread-pudding 486052

Aggregate Rating value: 5

Review Count: 4330

Worst Rating: 0

Best Rating: 5

Author Name: Kim

Review Body: Very good but a little too sweet!

Review Rating: 4

Date Published: 2017-01-17