Italian Bread Pudding

This cozy Italian bread Pudding is an easy, comforting dessert recipe, topped with sweet, syrupy blueberry compote for extra flavor.

Bread Pudding with Blueberry Compote

Keith has always loved bread pudding, but I didn’t understand the hype until he made me this Italian version. It’s warm, custardy, and subtly sweet, made with crisped slices of bread layered with mascarpone and orange zest, then finished with a juicy blueberry compote. Each bite is simple and comforting, with just enough flair to make it feel special.

If you’re into unfussy desserts that still impress, this one belongs right next to our Classic Madeleines and Peach Crumble. This Italian bread Pudding recipe proves that a few good ingredients—and a little love—can go a long way.

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• Bread Pudding with Blueberry Compote
• Ingredients
• 🔪Top tip
• Instructions
• Substitutions and Variations
• 🍰 More Dessert Recipes
• Storage
• FAQ
• Related recipes
• Italian Bread Pudding recipe

Ingredients

• BREAD: cut into ½" pieces (a hearty crusted bread like French or Italian works best)
• EGGS: large or extra large eggs
• MILK: we like whole milk, but you can use reduced fat milk or nut milk
• CINNAMON: ground cinnamon
• VANILLA: pure vanilla extract
• BUTTER: unsalted butter or margarine
• BROWN SUGAR: light brown sugar or dark brown sugar
• SUGAR: granulated sugar
• ORANGE ZEST: zest of 1 orange
• BLUEBERRIES: fresh blueberries
• MASCAPONE: Italian mascarpone cream cheese

Instructions

1. Cut bread into ½" pieces. Place in a bread pan
2. Make egg mixture: In a mixing bowl, whisk eggs, milk, cinnamon, vanilla and the brown sugar until well combined.
3. Preheat oven to 350°F.
4. Combine: Pour egg mixture over bread and allow to soak in until all liquid is absorbed (about 15 min).
5. Bake: Cover with foil and bake for 45-60 minutes, until bread pudding is firm and all liquid is gone.
6. Cool: Remove from oven. Allow to cool for at least 30 minutes (this can be made in advance 1-3 days if needed).
7. Make custard: In a mixing bowl, combine mascarpone cheese, 1 tablespoon sugar, and orange zest until well combined. Refrigerate until ready to assemble dessert.
8. Make the blueberry compote: In a small sauce pan, combine blueberries + ¼ C sugar and cook over medium heat smashing blueberries until blueberries turn bright purple (about 5-10 min)

To assemble:

1. Slice bread pudding into three ½ " thick pieces and sauté in a pan with the melted butter (about 1 minute on each side).
2. On a plate, spread ½ C orange cheese mixture, then layer bread pudding slices and top with blueberry compote.
3. Enjoy.

Substitutions and Variations

• Make ahead: Prep the bread mixture a few hours in advance (or even overnight), then bake it fresh. The blueberry compote can also be made ahead and stored in the fridge.
• Bread: If you don’t have Italian bread, try brioche or challah for a richer pudding, or sourdough for a tangier flavor.
• Toppings: If you’re not into blueberry compote, try caramel sauce, whipped cream, or fresh fruit like sliced peaches or strawberries.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days. The blueberry compote should be stored separately.
• Reheat in the oven or microwave.
• Freeze: Let it cool completely, then wrap individual portions tightly in plastic wrap and freeze. Thaw overnight in the fridge and reheat in the oven until warmed through.

FAQ

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