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Blueberry Bread Pudding

Make this easy, decadent recipe the day before, and chill; then bake and serve hot.

Southern Living MAY 2003

  • Yield:

Ingredients

  • 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

Preparation

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

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