I’m not usually a fan of making dessert as the recipes usually have to be extremely precise and don’t allow for much improvization. I like bread pudding because the recipe is pretty forgiving and allows for a lot of different customizations.

Usually a bread pudding recipe calls for raisins, but I prefer to use dried blueberries. I also prefer to use almond milk to regular milk, just because I always have it on hand and it adds an interesting flavor.

  • 8 servings
  • 10 mins
  • 20 mins
  • 30 mins


  • 8 ounces Brioche bread, cut into 2 inch cubes
  • 2 Tbsp butter
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/4 cup sugar
  • pinch salt
  • 8 oz. almond milk
  • 1 oz. bourbon
  • 2 oz. dried blueberries
  • cinnamon


  • Melt the butter in the microwave and brush a large baking dish with some of it.
  • Use the rest of the butter to mix with vanilla, sugar, salt, and almond milk.
  • When the mixture has cooled slightly. add the eggs.
  • Pour the mixture over the bread and mix in the dried blueberries and let soak for about 1 hour while preheating the oven to 350.
  • Place the bread in the buttered baking dish and pour the remaining egg custard mixture over the bread. Dust the top with cinnamon.
  • Bake the bread for 45 minutes until the edges of the bread have browned but the mixture is still wobbly.