Blueberry Bread Pudding

Blueberry Bread Pudding

Prep time: 15 Minutes | Cook time: 40 Minutes

Blueberry Bread Pudding

Recipe by Emily Somple
Serves 6

½ loaf of Alvarado Street Bakery – Sprouted Cinnamon Raisin Bread

1½ cups of almond milk

½ cup of maple syrup

2 eggs

1 tsp vanilla

2 cups of frozen blueberries

¼ tsp salt




  1. Grease a square baking pan and preheat oven to 375.
  2. Cut bread slices into half inch cubes and place in a large bowl.
  3. In a separate medium-size bowl, whisk eggs, milk, maple syrup, salt and vanilla.
  4. Pour wet mixture over bread and toss well. Make sure the bread is well coated and soaked. Let it sit for about 10 min to make sure it’s fully saturated.
  5. Rinse your frozen berries and let them dry on a paper towel.
  6. Spread the berries out evenly on the bottom of the pan and top with the soaked bread.
  7. Bake for 40 minutes, until the bread is just golden and slightly crisp on the top.
  8. Once the pan has cooled, flip it over onto a serving platter.
  9. Top with whipped cream, if desired.

Link to Recipe/Blog Post: