Blueberry Bacon Bread Pudding

Blueberries and bacon join forces to give this unconventional bread pudding a fruity and slightly salty kick

Credit: BC Blueberry Council

Come again? Bread pudding with bacon and blueberries? Yes please!

The odd-couple pairing of blueberry and bacon creates an original and fun bread pudding

Everyone loves bread pudding!

This bread pudding recipe, with a handful of blueberries and a few slices of bacon thrown in, is sure to be a crowd pleaser – and a conversation starter!


  • 5 cups, 600 g, French bread (6-8 thick slices) cut in 1.5” square cubes
  • 4 large eggs
  • 3 large egg yolks
  • 1 cup, 240 ml, half & half 10% cream
  • 1/3 cup, 80 ml, maple syrup
  • 2/3 cup, 160 ml, melted butter
  • 1.5 cups, 225 g, BC blueberries – fresh or frozen
  • 1.5 cups, 225 g, bacon (15-20 slices)


  1. Pre-heat oven to 350°F/ 175°C.
  2. Butter a non-stick 8 x 8-inch baking pan.
  3. Cut stale bread into 1.5-inch cubes and set aside.
  4. To make your own stale bread, cube fresh bread and bake in oven at 150°F/65°C for 30-60 minutes until dry.
  5. Fry slices of bacon in a pan, let cool and cut into ¾ inch pieces.
  6. In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup.
  7. Soak the bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.
  8. Fold in the bacon and blueberries.
  9. Pour into the buttered baking pan.
  10. Bake in a 350°F/175°C oven for 50-65 minutes until bubbling and golden brown.
  11. Serve with a drizzle of maple syrup.

Makes 6-8 portions.

Courtesy of the BC Blueberry Council