This was WONDERFUL! I had leftover blueberries and a surplus of milk and wanted to use both up, found this recipe (husband hates bread pudding), but I needed something to take to a social event and this fit the bill. Got raves about this—even my husband like it. I followed some of the suggestions in the reviews (addition of cinnamon and vanilla); I also toasted the bread cubes in the oven prior to assembling; used blackberry seedless jam (because it was what was on-hand), and it was delicious. Excellent make-ahead dessert and easy.
Blueberry Bread Pudding
- 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.
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Blueberry Bread Pudding Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American, Southern
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Summer, Father's Day, July 4th, Labor Day, Memorial Day, Mother's Day
- PUBLICATION: Southern Living
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