Dutch Bread Pudding with Blueberries
A traditional Dutch bread pudding combining day-old bread with creamy vanilla semolina custard and fresh blueberries. Baked until golden, this comforting dessert has a dense, cake-like crumb with pockets of tart berries throughout. Simple ingredients yield an elegant presentation when turned out onto a serving plate.
Ingredients
Instructions
- 1
Preheat the oven.
- 2
Grease a cake pan with butter or baking spray and line with parchment paper, allowing it to extend slightly above the edges for easy removal.
- 3
Heat the milk in a pan until boiling, then gradually stir in the contents of the semolina pudding mix packet.
- 4
Cook the pudding over low heat, stirring constantly, for about 3 minutes.
- 5
Cut the bread into roughly 4x1 ½" cubes.
- 6
Transfer the pudding to a large bowl and add the bread cubes and blueberries, stirring gently until a thick mixture forms, keeping the blueberries as intact as possible.
- 7
Bake for approximately 45 minutes.
- 8
Remove from the oven and cool in the pan for about 10 minutes, then turn out onto a serving plate.
Tips
Keep blueberries as intact as possible when folding into the pudding mixture to maintain their distinct flavor and appearance.
Ensure parchment paper extends above pan edges for easy removal after cooling.
Good to Know
Cover and refrigerate for up to 3 days. Can be served cold or reheated gently.
Assemble the pudding mixture in the prepared pan up to 4 hours before baking; refrigerate until ready to bake.
Serve at room temperature or slightly warm, optionally with whipped cream or custard sauce.
Common Mistakes
Overmix the blueberries to avoid losing their shape and creating a discolored pudding.
Skip preheating the parchment paper extension to avoid difficulty removing the pudding from the pan.
Substitutions
different brand acceptable
richer flavor