Baby, this is the recipe Nana pulls out when I need to impress Pawpaw’s cousins from Texas.
I found it in my beat-up Southern church cookbook between the casserole section and the Sweet & Sour Beets. It said “serves 12” and I thought “Perfect. That’s 7 grands + Pawpaw + me + 3 neighbors."
It uses hamburger buns, fresh Covington Farmers Market blueberries, and a brandy cream sauce that’ll make you slap your Mama (not really, just a little local cajun slang! We love our Mamas!) Skip the brandy for the grandbabies – it’s still good, sha.
This ain’t fancy restaurant bread pudding. This is “bring the Pyrex to church and come home with an empty dish” bread pudding. Let’s make it.
Why This Blueberry Bread Pudding Works for Nanas
*1. Uses what you got:* Day-old hamburger buns or sweet dough bread. No French brioche needed. Nana ain’t made of money.
*2. Feeds a crowd:* Makes 12 servings in a 9x13 pan. Church social, family reunion, or Tuesday night when all 7 grands show up hungry.
*3. Make-ahead friendly:* Bake the pudding. Make the sauce. Fridge both. Warm + pour when company arrives. Nana looks like she planned ahead.
*4. Freezes perfect:* #8’s due soon? Make 2 pans now. Freeze one. Future Mama will kiss you.
Nana’s Blueberry Bread Pudding with Brandy Sauce
PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 12
Shop Nana’s Blueberry Baking Essentials
INGREDIENTS:
For the Brandy Sauce – Make This First:
- 3 Tbsp butter
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 3 Tbsp brandy – optional. Use 1 tsp vanilla extract for kids
For the Bread Pudding:
- 3/4 cup sugar
- 3 Tbsp butter, softened
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 3 1/2 cups whole milk
- 8 cups bread cubes – about 12 hamburger buns, cut in 1-inch pieces
- 1 3/4 cups fresh blueberries – from Covington Farmers Market if you got ‘em
- 2 Tbsp sugar + 1/2 tsp cinnamon – for sprinkling
INSTRUCTIONS:
Step 1: Make the Brandy Sauce
In a medium saucepan, melt 3 Tbsp butter + 1/2 cup sugar over low heat. Stir till butter’s melted. Pour in 1 cup whipping cream + 3 Tbsp brandy. Bring to a boil, then reduce heat. Simmer 5-10 min until it coats the back of a spoon. Set aside. Cover with plastic wrap so no film forms. If making ahead, fridge it. Nana warms it in microwave 30 seconds before serving.
Step 2: Prep the Oven + Pan
Preheat oven to 350°F. Grease a 9x13 baking dish or 3-quart shallow dish. Nana uses butter + a sprinkle of sugar so the edges get caramelized.
Step 3: Mix the Custard
In a large bowl, beat 3/4 cup sugar + 3 Tbsp soft butter till creamy. Add 3 eggs one at a time, then 2 tsp vanilla. Beat 2-3 min till fluffy and pale yellow. Slowly pour in 3 1/2 cups milk. Mix gentle.
Step 4: Soak the Bread
Dump 8 cups bread cubes into custard. Press down with a spoon. Let sit 5 minutes. Bread should drink up most of the milk. If it looks dry, add 1/4 cup more milk. Nana’s rule: better too wet than too dry.
Step 5: Add Berries + Bake
Gently fold in 1 3/4 cups blueberries. Don’t smash ‘em. Pour into greased dish. Mix 2 Tbsp sugar + 1/2 tsp cinnamon. Sprinkle over top. Drizzle 1/3 cup of your warm brandy sauce over the whole thing.
Bake 35 minutes or until knife in center comes out clean but still moist. Top will be golden, edges bubbly. Your house will smell like Heaven’s bakery.
Step 6: Serve
Let sit 10 min. Cut into squares. Serve warm with remaining brandy sauce poured over. Nana adds Blue Bell Homemade Vanilla for Pawpaw. Whipped cream for the grands.
Nana’s Tips So Yours Turns Out Right
Soggy pudding
Use day-old bread. Fresh bread = mush. Leave buns on counter overnight.
Dry pudding
You skimped on milk or overbaked. Pull it at 33 min. Knife should have moist crumbs.
Berries sank
Toss blueberries in 1 Tbsp flour before folding in. Nana forgets this step half the time too.
Sauce too thin
Simmer 2 min longer. Should coat a spoon. If it breaks, whisk in 1 tsp cornstarch slurry.
No brandy
Use 1 tsp vanilla + 1 tsp rum extract. Or skip. It’s still good, sha.
Feeding kids
Make sauce without brandy in separate pot. Adults get the good stuff.
How to Store + Freeze
*Fridge:* Cover pan with foil. Keeps 4 days. Reheat slices 30 sec in microwave. Add fresh sauce.
*Freezer:* Bake, cool completely. Wrap whole pan in plastic + foil. Freeze 3 months. Thaw overnight in fridge. Warm at 300°F for 20 min covered. Best Nana hack for new baby meal trains.
*Sauce:* Keeps 1 week in fridge. Reheats in microwave or saucepan. If it separates, whisk it back together.
What to Serve With Blueberry Bread Pudding
*Sunday Supper:* Fried chicken, green beans, this pudding. That’s Louisiana tradition.
*Brunch:* Add bacon + eggs. Bread pudding counts as French toast.
*Potluck:* Bring it in the dish you baked it in. Bring extra sauce in a mason jar. You’ll be the favorite Nana.
*From Nana’s Kitchen:* This recipe is in every Louisiana church cookbook from 1975 to 1995 for a reason. It works. It feeds people. It makes them hug you.
Shop Nana’s Blueberry Baking Essentials
*Tell Nana:* Did you use fresh U-Pick berries or frozen? Brandy or no brandy? Did Pawpaw get seconds? Comment below.
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