Perfect for breakfast or brunch, our bread-and-butter pudding showcases the flavors of blueberry jam.


  • 6 slices of white bread, thickly sliced
  • 100g unsalted butter, softened
  • 5 free range eggs
  • 3 cups milk
  • 1/3 cup caster sugar
  • 1/4 tsp cinnamon
  • 2 tsp vanilla extract
  • 125g blueberries, plus extra 125g to scatter if desired
  • icing sugar, to serve
  • thickened cream, to serve

Step 1
Preheat oven to 200°c/180°c fan-forced. Lightly grease a 1l-capacity ovenproof dish with 1/2 tbs of the butter.
Step 2
Generously spread both sides of bread with remaining butter. Cover base of dish, overlapping slices to fit.
Step 3
In a medium bowl, whisk eggs, milk, sugar, cinnamon and vanilla. Evenly cover bread with mixture and stand until mixture is almost completely absorbed.
Step 4
Scatter over blueberries and bake for 40 minutes or until golden and custard is set. Dust with icing sugar and serve with cream.

TIP: you can replace blueberries with your favourite fruit; try banana, cherries or raspberries. You can use either fresh or frozen fruit in this recipe.

Recipe by: Woolworths