Blueberry Bread Pudding

Southern Living
Blueberry Bread PuddingRecipe
Make this easy, decadent recipe the day before, and chill; then bake and serve hot.


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1 (16-ounce) French bread loaf, cubed
1 (8-ounce) package cream cheese, cut into pieces
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10-ounce) jar blueberry preserves
Garnishes: fresh mint leaves, edible pansies


Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

Created date

April 2003