Recipe for Blueberry Streusel Bread Pudding
Blueberry Streusel Bread Pudding
Aunt Millie’s Cinnamon Swirl Bread


  • 7 cups cubed Aunt Millie's Cinnamon Swirl Bread
  • 3 eggs
  • 2 c. milk
  • 1/3 c. sugar
  • 1 c. fresh blueberries
  • 1 tsp. vanilla extract
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 3 Tbsp. chopped almonds


  • ¼ c. flour
  • ¼ c. butter, cubed
  • ¼ c. brown sugar
  • 3 Tbsp. chopped almonds

Caramel Sauce:

  • ½ c. sugar
  • ¼ c. flour
  • ½ c. butter, melted
  • ½ c. brown sugar
  • ½ c. milk
  • 2 tsp. vanilla extract

Yield: 8 servings


  1. The night before serving, place half of the bread into a lightly greased 9” x 13” baking pan. Top with half of the blueberries and almonds. Top with remaining bread cubes, and finally the remaining blueberries and almonds.
  2. In a large bowl, beat eggs with milk, sugar, vanilla, cinnamon and nutmeg. Pour this mixture over the casserole, making sure bread is completely covered by the mixture. Cover and refrigerate overnight, or you can bake immediately if desired.
  3. To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the mixture with a fork until pebble sized crumbs form. Stir in the almonds. Sprinkle over the bread pudding.
  4. Place into a preheated 350 degree oven.
  5. Bake uncovered for 50-60 minutes until golden brown.
  6. Meanwhile, combine sugar, flour, and butter in a saucepan over medium heat. Stir in remaining ingredients and cook until thick.
  7. Serve hot with the warm caramel sauce drizzled over the top.