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Key Takeaways:

Balanced Flavor Combo
The tangy rhubarb and sweet blueberries create a perfect balance of flavors in this cozy bread pudding.
Bread Choice Matters
For the best texture, use stale challah, Italian, or white peasant bread—never soft, fluffy loaves.
Creamy Surprises Inside
Cream cheese pockets in the pudding add a rich, creamy bite that complements the fruit and custard.
Smart Baking Tip
Prefer a thicker pudding? Use a 9×9-inch pan instead of 13×9 and extend baking time slightly.
Health Bonus from Blueberries
Blueberries offer powerful antioxidants and anti-inflammatory benefits that support brain health.
Make-Ahead Friendly
This dessert is assembled the night before and baked the next day—ideal for brunch or stress-free hosting.

Overview:

Looking for a dessert that’s equal parts cozy, fruity, and unforgettable? This Blueberry Rhubarb Bread Pudding is the answer. It combines the bold tartness of rhubarb with the juicy sweetness of blueberries, all baked into a custardy base of rich, soft bread and swirls of sweet cream cheese. It’s comforting enough for a chilly morning and indulgent enough for a dinner party finale.

Perfect for brunch, dessert, or anytime you want to impress without the fuss, this dish also packs a few brain-boosting perks—thanks to antioxidant-rich blueberries. With handy tips, ingredient swaps, and a detailed step-by-step guide, you’ll have everything you need to whip up this luscious treat. Whether you’re a baking pro or just looking for a new family favorite, this Blueberry Rhubarb Bread Pudding is pure joy in every bite.

Ah, Blueberry Rhubarb Bread Pudding, the perfect dessert for those who crave sweetness and tanginess in equal measure. This delicious concoction is a marriage of two of the most beloved fruits – blueberries and rhubarb, baked into a warm, comforting bread pudding. It’s the kind of dessert that will make you forget about your troubles and transport you to a world of pure culinary bliss.

As you take your first bite of this divine dessert, you’ll be hit with a burst of flavor that will make your taste buds dance with joy. The sweetness of the blueberries perfectly complements the tartness of the rhubarb, while the soft and pillowy bread pudding provides a comforting texture that will warm your soul..

If you love breakfast and brunch as much as me you will want to make some Brown Butter Pancakes with Berries, Red, White, and Blueberry Galettes
or French Toast Casserole.

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SIS Simple is Smart Tips

Tip #1: If you like a thicker bread pudding, bake the pudding in a 9 X 9-inch pan instead of the 13 X 9-inch pan recommended in the recipe. You may have to bake it a bit longer to make sure it is set in the middle. If it starts to over-brown cover loosely with aluminum foil the last 20 minutes of baking.
Tip #2 If you don’t have Challah bread, any peasant-style or Italian-style bread will work. If you have a loaf of fresh bread, put it in the fridge overnight. The fridge’s cold temperature causes the bread’s starch molecules to crystalize. The result is a stale loaf of bread the next day that is perfect for bread pudding. Don’t use super soft and fluffy bread for bread pudding. You want a bread with a denser texture.

Neuro Nutrition Nugget - Blueberries

Blueberries are like little blue dynamos of deliciousness, packed with antioxidants and nutrients that make them the perfect choice for a healthy snack. But did you know that they’re also an anti-inflammatory brain food? That’s right; these tiny blue powerhouses can help keep your brain healthy and functioning at its best.

Inflammation is the body’s natural response to injury or infection. But chronic inflammation can lead to a host of health problems, including Alzheimer’s disease and other forms of cognitive decline. That’s where blueberries come in. These little berries contain compounds called anthocyanins, which have been shown to have powerful anti-inflammatory properties.

But that’s not all. Blueberries are also rich in flavonoids, which can help improve cognitive function and protect against age-related cognitive decline. So not only will snacking on blueberries help reduce inflammation in your brain, but it can also help keep your mind sharp as you age.

And let’s not forget about the other health benefits of blueberries. They’re high in fiber, low in calories, and packed with vitamins and minerals. Plus, they’re incredibly versatile – you can add them to smoothies, sprinkle them on top of yogurt or oatmeal, or just eat them by the handful.

So if you’re looking for a tasty way to boost your brain health and reduce inflammation in your body, look no further than blueberries. These little blue powerhouses may be small, but they pack a big punch when it comes to health benefits.

Ingredients for Blueberry Rhubarb Bread Pudding

Rhubarb Blueberry Sauce:

Rhubarb : If you don’t grow rhubarb it can be purchased for a limited time in the grocery store during the month of June.
Blueberries: Fresh blueberries
Sugar: Granulated white sugar
Thickener – Instant Clear Gel or Corn Starch mix the thickener with the sugar.

Bread Pudding Ingredients:

Stale Bread – Challah bread or any dense bread like Italian, or white peasant bread.
Blueberries – Fresh
Rhubarb – see above
Powdered Sugar -used to thicken and sweeten the cream cheese
Eggs – the binder for the pudding and the cream cheese pockets
Milk -Whole milk, you can use non-dairy milk.
Half and Half -For extra richness
salt – brings out the sweetness an balances the flavors
Cream Cheese- forms little pockets of creamy goodess
Pecans (optional)- yummy sprinkled on top.

Step by Step Instructions for Blueberry Rhubarb Bread Pudding

Make the Blueberry Rhubarb Sauce:

Add the Instant clear gel to the sugar and set aside. Use corn starch if you don’t have Instant clear gel.
Put the blueberries, rhubarb, and water in a saucepan.
On medium heat, cook until the rhubarb is soft.
Add the Instant Clear-gel sugar mixture to the blueberry rhubarb mixture. Stir to combine
The sauce will thicken almost instantly if you are using the instant clear gel. If you use corn starch, simmer the sauce for a few minutes until it thickens. Remove from the heat and set aside.

Make the Cream Cheese Filling:

Add the cream cheese, powdered sugar, and egg to a bowl.
Beat with a hand mixer until creamy and smooth. Set aside.

Make the Blueberry Rhubarb Bread Pudding:

Slice the challah bread (see notes) into one-inch-thick slices and then into one-inch by one-inch cubes of bread.
Add half of the challah Bread pieces to a greased 9 X 13-inch baking pan—layer spoonfuls of the cream cheese mixture on top of the bread.
Add spoonfuls of the blueberry rhubarb sauce to the dish. Use aboaut 1/3 of the sauce.
Add 1/2 of the blueberries and rhubarb to the casserole.
Add the rest of the bread to the pan.
Add the rest of the Rhubarb and Blueberries.
Beat the eggs with the sugar, cinnamon, vanilla, milk, half and half, and salt.
Pour the mixture over the challah bread pieces in the baking pan.
Cover and refrigerate overnight.

Baking the Blueberry Rhubarb Bread Pudding:

Preheat the oven to 350° F. (180°C)
Remove the casserole from the fridge.
Sprinkle the optional pecans on the casserole and put the casserole in the oven.
Bake for 50 – 60 minutes or until the custard is set in the middle.
Heat the blueberry rhubarb sauce. Cut the bread pudding into squares and serve warm with the warm blueberry rhubarb sauce on top.

FAQ:

Q: Can I use frozen blueberries or rhubarb instead of fresh?
A: Yes, you can use frozen fruit. Just make sure to thaw and drain them well to avoid extra moisture in the pudding.

Q: What’s the best substitute for Challah bread?
A: Any dense bread like Italian or peasant-style white bread works great. Avoid overly soft sandwich bread.

Q: Do I have to let the pudding sit overnight before baking?
A: It’s highly recommended! Letting it soak overnight helps the bread absorb the custard fully, resulting in a better texture.

Q: What if I don’t have Instant Clear Gel?
A: You can use cornstarch instead. Just simmer the fruit sauce for a few extra minutes until it thickens properly.

Q: Is this dessert suitable for those avoiding dairy?
A: Yes, with adjustments! Use dairy-free milk and skip the cream cheese or replace it with a plant-based alternative.

Q: How should I serve the bread pudding?
A: Cut it into squares and serve warm, topped with heated blueberry rhubarb sauce. You can also add whipped cream or ice cream for extra indulgence.

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