(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!!!)
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.
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!
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.
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.
Very nice, light & puffy recipe. Cream cheese could have been a nice idea but it just stays in strange lumps after the cooking, so I would just omit it. Also, no need to have blueberry preserves around- just add 1/8-1/4 cup of sugar to blueberries when making the sauce- lovely and simple.
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.
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.
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.
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!
Delicious! Everyone who has tasted it loves it. I don't usually like bread pudding, but this is more like a cobbler. The sauce makes it fabulous--don't skip the sauce.