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Blueberry Sourdough Bread Pudding in Caramel Sauce


Delicious bread pudding made using sourdough bread with blueberries mixed in and served with a homemade caramel sauce.

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Rate this recipe 4.2/5 (17 Votes)


  • 2 cups skim milk
  • 1 cup egg substitute, or 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 4 1/2 cups sourdough bread, cubed
  • 1 cup blueberries, fresh or frozen
  • 1/4 cup skim milk
  • 14 caramels


Servings 9
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 350°F.

In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Add the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.

Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.

To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.

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