Blueberry Bread Pudding

One week old. I've been to Travis and Jolene's apartment four times. Connie says too many. I say not enough. I bring food — that's my excuse and my purpose. New parents don't cook, barely eat, exist in a fog of sleep deprivation and the constant terror that the baby will stop breathing.

Made chicken and dumplings Monday and delivered them in the big pot. Breakfast casserole Tuesday — sausage, eggs, cheese, bread. Pulled pork Wednesday. Soup beans Thursday because soup beans don't care what day it is when there's a baby in the house.

Held Earl Thomas on Tuesday. Sleeping on my chest in the recliner, his heartbeat through the onesie, a fast small flutter like a bird's heart. I sat for an hour and didn't move because moving was the enemy of this moment, and this moment was the best moment of the best week of a life that has not always been good but has always been mine.

Betty sent the quilt. Mailed from Evarts in a box mostly tape because Betty doesn't trust the postal service. Every square a piece of family. Travis spread it in the crib and took a picture and Betty called to say it looked right in that crib, and right is Betty's highest compliment.

The breakfast casserole I brought Tuesday — sausage, eggs, cheese, bread — was gone by Wednesday morning, Travis texted me a picture of the empty dish. That’s the thing about bread soaked in something warm and sweet and baked until it holds together: it disappears, and people feel better, and they don’t quite know why. This blueberry bread pudding is that same spirit, a little sweeter, something you can leave on the counter and come back to, the kind of dish a house with a newborn needs more than it knows.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8

Ingredients

1 loaf day-old French or brioche bread, cut into 1-inch cubes (about 8 cups)
2 cups fresh or frozen blueberries
4 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Powdered sugar for serving (optional)

Instructions

Prep the baking dish. Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
Layer the bread and blueberries. Spread the bread cubes evenly in the prepared dish. Scatter the blueberries over and between the bread cubes.
Make the custard. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
Soak the bread. Pour the custard mixture evenly over the bread and blueberries. Press down gently with a spatula so the bread absorbs the liquid. Let rest for 10 minutes to soak.
Top and bake. Dot the top with the small pieces of butter. Bake uncovered for 40—45 minutes, until the top is golden and the custard is set in the center (a knife inserted in the middle should come out clean).
Rest and serve. Let cool for at least 10 minutes before cutting. Dust with powdered sugar if desired. Serve warm, at room temperature, or cold — it holds well all day on the counter.

Nutrition (per serving)

Blueberry Bread Pudding — The Casserole That Showed Up So They Didn’t Have To Cook