An overhead shot of a skillet blueberry bread pudding sprinkled with fresh lemon zest.
5 from 12 votes

Easy Blueberry Bread Pudding Recipe

This skillet Blueberry Bread Pudding is absolutely loaded with blueberries and has lots of flavour from cinnamon, nutmeg and lemon zest. Delicious with vanilla ice-cream!

Course Dessert
Cuisine English
Keyword blueberry cake recipe, easy bread pudding recipe, skillet bread pudding
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Soak Time & Cooling Time 40 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Author Dawn - Girl Heart Food


  • 5 cups bread -day old and cubed (about 8 oz or 1/2 lb)
  • 1.5 cup milk -I used 2% milk fat
  • 1/2 cup heavy cream -also known as 'whipping cream', 35% milk fat
  • 3 eggs -I used 'large'
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt
  • 1/4 cup sugar
  • 1 tbsp lemon zest -from about 1 lemon (plus more for garnish, optional)
  • 1/3 cup blueberry jam
  • 2 cups blueberries
  • Baking spray -to grease pan


  • Preheat oven to 350 F. Spray skillet (I used a 10 inch cast iron skillet) with baking spray. To skillet, add bread. Note: If you don't have a cast iron skillet, use a small casserole dish.
  • Meanwhile, in a bowl, add milk, cream, eggs, vanilla extract, cinnamon, nutmeg, salt, sugar and lemon zest. Whisk to combine.
  • Sprinkle berries over top of bread and allow some to naturally fall in between cubes of bread. Pour milk mixture over bread and just GENTLY press bread down to soak up some of the milk mixture. Dollop blueberry jam over top of bread pudding. Let sit 10 minutes.
  • Bake for 65-70 minutes until cooked through and set (if it browns too quickly top with foil). Check doneness with a wooden skewer (when inserted it should come out clean). Note: the bread pudding will rise as it bakes, but fall a little as it cools.  
  • Carefully remove from oven and let cool 30 minutes. Serve warm with whipped cream or vanilla ice-cream.  Enjoy!



  • Ensure your bread is 'day old' or stale-ish.  It helps the bread suck up all that milk/liquid mixture. If you have fresh bread, you can easily dry out in the oven.
  • I used frozen blueberries, but you could totally use fresh.
  • Speaking of berries, I used A LOT in this bread pudding recipe. If you want to use a little less, say 1.5 cups, go for it!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood