Blueberry Pecan Crunch Bread Pudding

Soft, custardy bread pudding loaded with juicy blueberries and toasted pecans, finished with a sweet buttery pecan crumble that melts in your mouth. Perfect for breakfast, brunch, or dessert.

Ingredients (Serves 8–10)

For the bread pudding:

• 8 cups day-old bread, cubed (brioche, challah, or French bread work best)
• 1½ cups fresh or frozen blueberries
• ¾ cup chopped pecans (toasted preferred)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons melted butter

For the pecan crumble topping:

• ¾ cup all-purpose flour
• ½ cup light brown sugar
• ½ cup chopped pecans
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed

Instructions

1. Prep the pan & bread
   Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
   Place the bread cubes in the dish. Sprinkle the blueberries and ¾ cup chopped pecans evenly over the bread.
2. Make the custard
   In a large bowl, whisk together eggs, milk, heavy cream, both sugars, vanilla, cinnamon, salt, and melted butter until smooth.
   Pour the custard evenly over the bread. Gently press the bread down so it soaks up the liquid. Let it sit for 15–20 minutes.
3. Make the pecan crumble
   In a bowl, mix flour, brown sugar, chopped pecans, cinnamon, and salt.
   Add the cold butter and rub it in with your fingers until the mixture forms coarse, buttery crumbs.
4. Assemble & bake
   Sprinkle the pecan crumble evenly over the soaked bread.
   Bake for 45–55 minutes, until the top is golden and the center is just set (it should still have a slight jiggle).
   If the top browns too quickly, loosely cover with foil for the last 15 minutes.
5. Rest & serve
   Let the bread pudding rest for 10–15 minutes before serving.
   Serve warm, plain or with a drizzle of cream, vanilla ice cream, or a simple caramel sauce.

Tips for Best Results

• Day-old bread absorbs the custard better and gives a perfect texture.
• If using frozen blueberries, do not thaw them first.
• Toast the pecans beforehand for deeper flavor.
• Leftovers reheat beautifully in the oven or microwave.

This one is pure comfort — creamy inside, crunchy and buttery on top. Enjoy every bite!