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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Perfect for home or potluck

June 19, 2017
THIS IS DELICIOUS!! Not too sweet, not too soggy. Just right!Made this minus the cream cheese-didn't have any. After reading the reviews I sprinkled some cinnamon over the top since it was already assembled when I read the other reviews. I let it soak about 2 hours on the counter before I baked it in the oven. Will definitely make this dessert again!!! 

June 19, 2017
(Oh yes, for the topping, I skipped the blueberry preserves and just heated some fresh and some frozen blueberries to boiling in a small pan, turned down the heat to simmer, then added a sprinkle of cornstarch for thickening. Less sugar, nice thickness....delish!!!)

A good option for brunch

August 08, 2015
I make this as a breakfast/brunch dish. Because I am also serving fresh fruit, I omit the fruit sauce topping and serve with maple syrup on the side. Yummy! i cut the cream cheese into very small chunks, so it gets melty and gives the center a little gooey-ness. Oh, and I double the amount of blueberries!

Can't say much good

November 30, 2015
Made this for the holidays using blackberries and even using mascarpone cheese instead of cream cheese.  Thought it was really dry....  Would not make again  As others have stated the cheese does not blend well.  

shawyant's Review

August 15, 2010
This bread pudding is very versatile, easy to make and turns out delicious. I agree with previous reviewers that the cream cheese does not add anything particularly remarkable so if you are watching your waistline, omit it without a worry. I have also made it omitting the maple syrup to make it more like a traditional bread pudding and more dessert-like than breakfasty and it turned out just as well. Another option is instead of topping it with the blueberry syrup like mix at the end to top it with fresh whipped cream--this makes it taste bright and comfy without being over powered by the sugary preserve mix. I also have been successful freezing it after baking and cooling completely for up to a month or two for a delicious and convenient dessert.

LaurenE's Review

April 14, 2009
This is amazing! I made this for the first time for Easter and it was a huge hit! I added a little cinnamon like another user suggested, I think it added that extra wow! I have already been asked to make again, I'm going to try peaches and raspberries next time. Perfect for making the day before. This dessert was the hit of Easter brunch! THANK YOU!

wasekh's Review

July 14, 2010
Amazing. This is a new family favorite.... everyone loves it. Even better the 2nd and 3rd day. Just don't think you can make it healthier and use fat free cream cheese -- does not work. Embrace the flavors and focus on the blueberry portion of the dessert if you want to be healthy.

TheresaD1's Review

May 02, 2010

bethwheeler's Review

February 20, 2010
This was wonderful. Not too sweet and the perfect brunch treat. Super easy. Loved the sauce. I did add a little vanilla and almond extract to the egg mixture and the blueberry sauce. Will definitely make again. It's special enough for a party and easy enough for a weekend breakfast. It would also be a great choice for dessert.

lndsysheri's Review

July 28, 2012
This recipe was just incredible! For the previous reviewer that had a problem with the cream cheese "lumps", I noticed the same thing. About 45 minutes into the baking, I smoothed out the lumps with a butter knife and it came out beautifully. Will definitely be making again and experimenting with different fruits.