My F&W
quick save (...)
Kemptville Blueberry Bread Pudding
© Maura McEvoy

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.

Plus: More Dessert Recipes and Tips

  1. 2 cups milk
  2. 1 teaspoon pure vanilla extract
  3. 1 day-old baguette (1 pound), cut into 2-inch chunks
  4. 2 large eggs
  5. 1 cup sugar
  6. 1 cup blueberries
  7. 2 ounces white chocolate, broken into 1-inch chunks (optional)
  8. 1 1/2 teaspoons unsalted butter, softened
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.