Blueberry Bread Pudding Recipe – Easy Microwave Indian-Style Dessert

Last Updated on 2 months by Neha Deshmukh

Blueberry Bread Pudding Recipe – Easy Microwave Indian-Style Dessert

Hey everyone! I’m so excited to share this recipe with you. It’s a total game-changer when you’re craving something sweet but don’t want to spend hours in the kitchen. This microwave bread pudding is unbelievably easy, comforting, and perfect for a quick dessert or even a special breakfast. I first made this when my kids were begging for something sweet after dinner, and I just had to find a solution that didn’t involve a long baking process. This was it!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good bread pudding? This version is extra special because it’s unbelievably quick thanks to the microwave. Seriously, from start to finish, you’re looking at about 15 minutes! It’s also a fantastic way to use up stale bread – no more throwing away those last few slices. Plus, the blueberry and walnut combo is just divine. It’s a little bit of Western comfort with a touch of Indian simplicity.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 6-8 stale bread slices (about 200-250g)
• 50 gm butter, melted (that’s roughly 3.5 tablespoons)
• 500 ml milk (about 2 cups)
• 2 large eggs
• 1 tbsp corn flour (or cornstarch)
• 0.25 cup sugar (about 50g)
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 125 gm blueberries (about 1 cup)
• 0.25 cup crushed walnuts (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec! Don’t worry about fancy breads here. Any stale bread works beautifully – white, wheat, even a little bit of leftover pav. It’s all good!

I love using corn flour (cornstarch) because it’s readily available in most Indian kitchens and does a fantastic job of thickening the custard. It’s a simpler alternative to some of the more traditional thickening agents.

And finally, this recipe is all about adapting Western flavours to suit Indian tastes. The blueberries add a lovely sweetness, and the walnuts give a nice crunch. It’s a delightful fusion!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear or cut your stale bread into rough pieces. Don’t worry about making them perfect! Layer them in a microwave-safe dish.
2. Drizzle that melted butter all over the bread, making sure every piece gets a little love.
3. In a bowl, whisk together the milk, eggs, corn flour, sugar, and vanilla extract until everything is smooth and combined. No lumps allowed!
4. Pour this lovely custard mixture over the bread, ensuring it soaks in nicely. Gently press down on the bread to help it absorb the liquid.
5. Now for the fun part! Sprinkle the blueberries, crushed walnuts, and brown sugar evenly over the top.
6. Pop it into the microwave on high for 8-10 minutes. The exact time will depend on your microwave’s wattage, so keep an eye on it. You want it to be puffed up and golden brown around the edges.
7. Let it rest for 5 minutes before digging in. This allows it to set properly and prevents a molten mess!

Expert Tips

• Don’t skip the resting time! It really makes a difference in the texture.
• If your microwave doesn’t have a turntable, rotate the dish halfway through cooking for even heating.
• For a richer flavour, you can add a pinch of saffron to the milk mixture.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the milk for almond or soy milk, the eggs for a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use a vegan butter substitute.
• Gluten-Free Adaptation: Simply use gluten-free bread! There are some great options available these days.
• Spice Level Adjustment: My dadi (grandmother) always added a pinch of cardamom or nutmeg to her bread puddings. It adds a lovely warmth. Try about ¼ teaspoon!
• Festival Adaptation: This is a lovely dessert to serve during Christmas or New Year. You could even add a sprinkle of festive sprinkles on top.

Serving Suggestions

Serve this bread pudding warm, and it’s heavenly all on its own. But if you’re feeling extra indulgent, a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. A dusting of powdered sugar also looks pretty!

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

FAQs

Let’s answer some common questions:

Is this recipe suitable for a quick breakfast? Absolutely! It’s a comforting and satisfying way to start the day.

Can I use different types of berries instead of blueberries? Yes, definitely! Raspberries, strawberries, or even mixed berries would work beautifully.

What if I don’t have vanilla extract? What can I substitute? You can use a pinch of cardamom powder or a tiny drop of almond essence instead.

How can I tell if the bread pudding is cooked through in the microwave? The pudding should be puffed up and golden brown around the edges. You can also insert a toothpick into the center – it should come out mostly clean.

Can I prepare this bread pudding ahead of time? You can assemble the pudding up to a day in advance and store it covered in the refrigerator. Just add a couple of minutes to the microwave cooking time when you’re ready to bake it.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!