Blueberry Reyes Merlot 2010 Bread Pudding

Blueberry Reyes Merlot 2010 Bread Pudding

By Beth Heiserman

This recipe requires three steps: Bread, Custard, and Reyes Merlot Sauce.  You can make the entire recipe from scratch or you can purchase the bread already made.

Ingredients for bread

1 egg

1 Tbsp. butter

3 Tbsp. sugar

1 ½ Tsp. kosher salt

3 cups bread flour

2 ½ Tsp. Bread machine yeast



Ingredients for custard


3 eggs

1/3 cup of sugar

1 ½ cups of non fat milk

½ cup of heavy whipping cream

1 Tbsp. cardamom

1 Tsp. vanilla
2 cups of fresh/dried blueberries (not frozen)




Ingredients for Reyes 2010 Merlot Blueberry sauce


21 Oz. can of blueberry pie filling

2 cups of Reyes 2010 Merlot

1/3 cup of sugar

1Tsp. Vanilla





  1. Make bread according to your machine or purchase blueberry bread.
  2. Cooled bread must be cut in to 1 inch cubes.
  3. Leave uncovered (leave open for air to dry, minimum 6 hours.)
  4. Spray Pam on 13X9 baking dish.
  5. Put cubed bread into baking dish.
  6. Mix Custard ingredients together and pour on bread.
  7. Let sit in fridge to rest (minimum 8-12 hours)
  8. Bake at 350 degrees for 1 ½ hours.
  9. In saucepan reduce Reyes 2010 Merlot wine and sugar for 5-10 minutes.
  10. Add blueberry pie filling cook 5-10 minutes, until thick and bubbly.
  11. Add Vanilla.
  12. Pour warm sauce over bread pudding.