5 Ingredients or Fewer

Blueberry-Challah Pandowdy

May  4, 2021
8 Ratings
Photo by Ty Mecham
Author Notes

Blueberry pandowdy ditches pie pastry and takes a cue from bread pudding. To tear the challah, first cut into thick slices, then tear those into pieces with your hands. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: 5-Ingredient Blueberry Pandowdy Is (a Lot!) Easier Than Pie. —The Editors

Watch This Recipe
Blueberry-Challah Pandowdy
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Makes 9-inch pandowdy
Ingredients
  • For the blueberry filling
  • 4 1/2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • For the challah topping
  • 3 cups torn challah pieces (see headnote)
  • 5 tablespoons heavy cream, plus more for serving
  • 1 tablespoon granulated sugar
  • 1 pinch kosher salt
In This Recipe
Directions
  1. Position a rack in the top third of the oven. Preheat to 375° F.
  2. Combine the blueberry filling ingredients in a bowl. Toss with a spoon or by hand, smushing some of the berries to release their juices. Pour into a 9-inch pie pan.
  3. Combine the challah and cream in another bowl. Toss until all the bread pieces are coated. Distribute evenly on top of the blueberries. Sprinkle with sugar and salt.
  4. Bake for about about 35 minutes, or until the fruit is bubbly and jammy, and the top is deeply browned. Cool for a little while before serving. This helps the fruit set up a bit. To serve: Scoop into a shallow bowl and drizzle with cream.

See what other Food52ers are saying.

  • SarahBunny
    SarahBunny
  • Emma Laperruque
    Emma Laperruque
  • Eric Kim
    Eric Kim
  • SPark0101
    SPark0101
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

8 Reviews

SarahBunny August 13, 2019
I've made this twice in the last week with figs, raspberries, and peaches (I have the incredible fortune to spend the first two weeks of August in California). I'm thinking that a savory version with corn, zucchini, and tomatoes (sprinkled with cheese instead of sugar) may be in order soon. Thanks for this Big Little Recipe collection -- it's been my go-to lately!
 
Author Comment
Emma L. August 14, 2019
So happy you've been using this template to enjoy summer produce! If you try a savory version, please let me know how it goes. Sounds delicious.
 
SPark0101 September 23, 2018
I love the simplicity of this recipe, but it feels incomplete when made as is. While the end result was delicious, I plan to embellish the next time I try it and turn it into something more akin to bread pudding by adding egg and vanilla to the challah topping and dotting the top with knobs of butter to amp it up.
 
Author Comment
Emma L. September 30, 2018
Hi, those sound like great additions! Our Big Little Recipes column is all about as few ingredients as possible, which leaves a lot of room for people to add their own spin :)
 
MMR July 25, 2018
This looks amazing! Do you have any suggestions for making it dairy free? Would cashew milk work here as a substitute for the cream?
 
Author Comment
Emma L. July 26, 2018
Hi! I'd try: 1) full-fat, unsweetened coconut milk or 2) homemade cashew milk so you can control the thickness (say, 1 cup cashews to 3 cups water for a super creamy consistency). If you give it a try, let me know how it goes!
 
Christine C. July 24, 2018
How do I print the recipe I don’t see a print symbol
 
Eric K. July 25, 2018
It's right next to the save button?