Blueberry Cream Cheese Bread Pudding
Description of this recipe: This Blueberry Cream Cheese Bread Pudding is the ultimate comforting breakfast or brunch dish. Imagine layers of soft, custardy bread soaked in a rich egg mixture, swirled with a creamy, tangy cream cheese filling studded with juicy blueberries. It’s a decadent treat that’s surprisingly easy to make, perfect for special occasions or simply elevating your weekend mornings.
Why you will love this recipe:
- Incredible Flavor: The combination of creamy vanilla, tangy cream cheese, warm spices, and burst of blueberry sweetness is simply irresistible. Each bite is a symphony of textures and flavors.
- Make-Ahead Convenience: This bread pudding is actually better when made ahead! The overnight refrigeration allows the bread to fully absorb the custard, resulting in a perfectly moist and flavorful bake. This makes it an ideal dish for entertaining.
- Impressive Presentation: The layered design and golden-brown crust make this bread pudding a visually stunning centerpiece for any breakfast or brunch spread.
- Versatile: This recipe is easily adaptable. Feel free to experiment with different types of bread, cheeses, or fruits to create your own signature version.
- Comfort Food Classic: There’s something inherently comforting about bread pudding. This recipe takes it to the next level with the addition of cream cheese and blueberries, making it a truly special treat.
Introduction
Bread pudding, in its simplest form, is a clever and delicious way to repurpose stale bread. It transforms what might otherwise be discarded into a custardy, comforting dessert or breakfast. This recipe elevates the classic bread pudding by incorporating a luscious cream cheese filling and bursting with the freshness of blueberries. The tang of the cream cheese perfectly complements the sweetness of the custard and berries, creating a delightful flavor profile that will tantalize your taste buds. The overnight soak ensures that the bread is completely saturated with the egg mixture, resulting in a melt-in-your-mouth texture that is simply divine. Whether you’re hosting a brunch for friends or simply want to treat yourself to a decadent breakfast, this Blueberry Cream Cheese Bread Pudding is guaranteed to be a crowd-pleaser.
Ingredients:
For the Cream Cheese Mixture:
- 1 package (8 ounces) softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract, split (use half here, half in egg mix)
- 1 cup fresh or frozen blueberries
For the Bread Layers:
- 2 loaves (about 1 pound each) French bread, cubed (approximately 10-12 cups)
For the Egg Mixture:
- 2 cups milk (whole milk is recommended for richness)
- 8 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Preparation:
Step 1: Prepare the Cream Cheese Mixture
In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, milk, and ½ teaspoon of vanilla extract. Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it is smooth and creamy. Be sure to scrape down the sides of the bowl as needed to ensure that everything is evenly incorporated. Once the mixture is smooth, gently fold in 1 cup of blueberries. Be careful not to overmix, as you don’t want to crush the blueberries. Set the cream cheese mixture aside. The consistency should be thick yet spreadable. If the cream cheese is not fully softened, it may result in a lumpy mixture. Ensure it is truly softened for a smoother result. The powdered sugar helps create a smooth, velvety texture, but granulated sugar can be used in a pinch; be prepared for a slightly grainier texture.
Step 2: Assemble the Bread Layers
Lightly grease a 10×14 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the bottom of the dish. Now, evenly spread half of the cubed French bread across the bottom of the prepared baking dish, creating a base layer. You want a nice even layer without any large gaps. Next, evenly spread the cream cheese mixture over the bread cube layer. Use a spatula or spoon to gently spread the mixture, making sure to distribute it as evenly as possible across the bread. Top with the remaining bread cubes, creating a second layer. Gently press down on the top layer of bread to help it settle into the cream cheese mixture.
Step 3: Prepare and Add the Egg Mixture
In a large mixing bowl, whisk together the milk, eggs, ½ teaspoon of vanilla extract, cinnamon, and nutmeg until well combined. The eggs should be fully incorporated, and the mixture should be smooth and homogenous. Pour this egg mixture evenly over the layered bread in the baking dish. Make sure all the bread is thoroughly soaked. You may need to gently press down on the bread to ensure that it absorbs the liquid. This step is crucial for achieving a moist and custardy bread pudding. Sprinkle the remaining 1 cup of blueberries evenly over the top of the soaked bread. Cover the baking dish tightly with aluminum foil. This will help to prevent the top from browning too quickly and ensure that the bread pudding cooks evenly. Refrigerate the covered dish for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture and the flavors to meld together.
Step 4: Preheat the Oven
Remove the dish from the refrigerator 30 to 60 minutes before baking to allow it to come to room temperature slightly. This will help the bread pudding cook more evenly. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking the bread pudding.
Step 5: Bake the Dish
Place the covered baking dish in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the foil and continue baking for another 30 minutes, or until the center of the bread pudding is set and the top is lightly browned. A toothpick inserted into the center should come out mostly clean. The total baking time will be approximately 75 minutes. Keep a close eye on the bread pudding during the last 15 minutes of baking to prevent it from burning. If the top starts to brown too quickly, you can loosely cover it with foil.
Step 6: Serve and Enjoy
Once baked, remove the dish from the oven and let it cool slightly for about 10-15 minutes before serving. This will allow the bread pudding to set up a bit and make it easier to slice. Serve warm, either on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm for breakfast, brunch, or dessert.
- Top with whipped cream, vanilla ice cream, or maple syrup.
- Dust with powdered sugar for an elegant presentation.
- Serve with a side of fresh berries or a fruit compote.
- Enjoy with a cup of coffee or tea.
Tips:
- Use stale bread for the best texture. Fresh bread will become too soggy.
- If using frozen blueberries, do not thaw them before adding them to the recipe.
- For a richer flavor, use whole milk or half-and-half in the egg mixture.
- Don’t overbake the bread pudding, or it will become dry.
- Adjust the amount of sugar to your liking.
- Experiment with different flavor combinations, such as adding lemon zest, almond extract, or other spices.
Prep Time:
30-60 minutes
Cook Time:
75-90 minutes
Total Time:
8-12 hours (includes refrigeration time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
Calories: Approximately 320-350 per serving Protein: Approximately 8-10 grams per serving Sodium: Approximately 150-200 mg per serving
Conclusion
This Blueberry Cream Cheese Bread Pudding is a truly special dish that is perfect for any occasion. The combination of creamy filling, sweet blueberries, and custardy bread is simply irresistible. The fact that it can be made ahead of time makes it ideal for entertaining. So, gather your ingredients, follow the simple steps, and prepare to indulge in a decadent and unforgettable treat. It’s a recipe that will become a staple in your recipe collection, perfect for bringing a touch of comfort and joy to your table.
Questions and Answers about this Recipe:
Q1: Can I use a different type of bread for this recipe?
A: Absolutely! While French bread is recommended for its texture and flavor, you can certainly experiment with other types of bread. Brioche, challah, or even sourdough bread would all work well. Just keep in mind that different breads will absorb the egg mixture differently, so you may need to adjust the amount of liquid accordingly. Brioche and challah, being richer, will create an even more decadent and moist bread pudding. Sourdough will add a slight tang that complements the sweetness of the blueberries and cream cheese beautifully.
Q2: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can definitely use frozen blueberries in this recipe. In fact, frozen blueberries can sometimes be more convenient and cost-effective than fresh blueberries, especially when they are out of season. When using frozen blueberries, do not thaw them before adding them to the cream cheese mixture and sprinkling them on top of the bread pudding. Adding them frozen will prevent them from releasing too much juice, which could make the bread pudding soggy.
Q3: How can I prevent the top of the bread pudding from browning too quickly?
A: To prevent the top of the bread pudding from browning too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking. This will help to shield the top from the direct heat of the oven and allow the center to cook through without burning the surface. Just make sure to remove the foil a few minutes before the end of baking to allow the top to develop a nice golden-brown color.
Q4: Can I make this bread pudding without the cream cheese filling?
A: Of course! If you prefer a simpler bread pudding, you can omit the cream cheese filling. Just follow the recipe as written, but skip Step 1 and proceed directly to assembling the bread layers. You may want to add a little extra vanilla extract to the egg mixture to compensate for the flavor that the cream cheese would have provided. You can also add a sprinkle of cinnamon or nutmeg to the bread layers for added flavor.
Q5: How long can I store leftover bread pudding?
A: Leftover bread pudding can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out. When reheating, you can either microwave individual portions for a quick and easy snack or reheat the entire dish in a preheated oven at 350°F (175°C) until warmed through. If reheating in the oven, cover the dish with foil to prevent it from drying out. Reheated bread pudding will be slightly softer than freshly baked bread pudding, but it will still be delicious! “”” Estimated Nutrition Facts Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 2500-2700 Protein: 80-100 g Fat: 120-140 g Carbohydrates: 300-320 g Preparation Time 30-60 minutes Cooking Time 75-90 minutes Total Time 8-12 hours Level of Difficulty Easy Servings 8 Equipment 2 mixing bowls, 10×14-inch baking dish Ingredients For the cream cheese mixture:
1 pack (8 ounces) softened cream cheese 1 cup powdered sugar 2 tablespoons milk 1 tablespoon vanilla extract, split 1 cup blueberries For the bread layers:
2 loaves cubed french bread (separated) For the egg mixture:
2 cups milk 8 eggs 1 teaspoon cinnamon powder 1/2 teaspoon ground nutmeg 1 cup blueberries Step 1: Prepare the Cream Cheese Mixture 1 pack (8 ounces) softened cream cheese 1 cup powdered sugar 2 tablespoons milk 1 tablespoon vanilla extract, split 1 cup blueberries In a bowl, mix together the softened cream cheese, confectioners’ sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy.
Gently fold in 1 cup of the blueberries to distribute them evenly throughout the mixture.
Step 2: Assemble the Bread Layers 2 loaves cubed french bread Layer the bottom of a 10×14-inch baking dish with bread cubes, creating an even base.
Spread the cream cheese mixture over this layer of bread cubes.
Once the mixture is evenly spread, top with the remaining bread cubes to form the second layer.
Step 3: Prepare and Add the Egg Mixture 2 cups milk 8 eggs 1 teaspoon cinnamon powder 1/2 teaspoon ground nutmeg 1 cup blueberries In a large bowl, whisk together 2 cups of milk, eggs, 2 teaspoons of vanilla extract, cinnamon, and nutmeg until fully combined.
Pour this mixture over the layered bread in the baking dish, ensuring all the bread is soaked.
Sprinkle 1 cup of blueberries evenly on top.
Cover the dish tightly with aluminum foil and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator 30 to 60 minutes before baking.
Step 4: Preheat the Oven Preheat your oven to 375°F (190°C) to prepare for baking the dish.
Step 5: Bake the Dish Bake the dish in the preheated oven for 45 minutes with the foil on.
After 45 minutes, remove the foil and continue baking until the center is set and the top is lightly browned, about 30 more minutes.
The total baking time should be approximately 75 minutes.
Step 6: Serve and Enjoy Once baked, remove the dish from the oven and let it cool slightly before serving.
Enjoy your delicious, creamy blueberry layered bread pudding! “””
Blueberry Cream Cheese Bread Pudding
Ingredients
- For the Cream Cheese Mixture:
- 1 package 8 ounces softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract split (use half here, half in egg mix)
- 1 cup fresh or frozen blueberries
- For the Bread Layers:
- 2 loaves about 1 pound each French bread, cubed (approximately 10-12 cups)
- For the Egg Mixture:
- 2 cups milk whole milk is recommended for richness
- 8 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Step 1: Prepare the Cream Cheese Mixture
- In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, milk, and ½ teaspoon of vanilla extract. Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it is smooth and creamy. Be sure to scrape down the sides of the bowl as needed to ensure that everything is evenly incorporated. Once the mixture is smooth, gently fold in 1 cup of blueberries. Be careful not to overmix, as you don’t want to crush the blueberries. Set the cream cheese mixture aside. The consistency should be thick yet spreadable. If the cream cheese is not fully softened, it may result in a lumpy mixture. Ensure it is truly softened for a smoother result. The powdered sugar helps create a smooth, velvety texture, but granulated sugar can be used in a pinch; be prepared for a slightly grainier texture.
- Step 2: Assemble the Bread Layers
- Lightly grease a 10×14 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the bottom of the dish. Now, evenly spread half of the cubed French bread across the bottom of the prepared baking dish, creating a base layer. You want a nice even layer without any large gaps. Next, evenly spread the cream cheese mixture over the bread cube layer. Use a spatula or spoon to gently spread the mixture, making sure to distribute it as evenly as possible across the bread. Top with the remaining bread cubes, creating a second layer. Gently press down on the top layer of bread to help it settle into the cream cheese mixture.
- Step 3: Prepare and Add the Egg Mixture
- In a large mixing bowl, whisk together the milk, eggs, ½ teaspoon of vanilla extract, cinnamon, and nutmeg until well combined. The eggs should be fully incorporated, and the mixture should be smooth and homogenous. Pour this egg mixture evenly over the layered bread in the baking dish. Make sure all the bread is thoroughly soaked. You may need to gently press down on the bread to ensure that it absorbs the liquid. This step is crucial for achieving a moist and custardy bread pudding. Sprinkle the remaining 1 cup of blueberries evenly over the top of the soaked bread. Cover the baking dish tightly with aluminum foil. This will help to prevent the top from browning too quickly and ensure that the bread pudding cooks evenly. Refrigerate the covered dish for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture and the flavors to meld together.
- Step 4: Preheat the Oven
- Remove the dish from the refrigerator 30 to 60 minutes before baking to allow it to come to room temperature slightly. This will help the bread pudding cook more evenly. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking the bread pudding.
- Step 5: Bake the Dish
- Place the covered baking dish in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the foil and continue baking for another 30 minutes, or until the center of the bread pudding is set and the top is lightly browned. A toothpick inserted into the center should come out mostly clean. The total baking time will be approximately 75 minutes. Keep a close eye on the bread pudding during the last 15 minutes of baking to prevent it from burning. If the top starts to brown too quickly, you can loosely cover it with foil.
- Step 6: Serve and Enjoy
- Once baked, remove the dish from the oven and let it cool slightly for about 10-15 minutes before serving. This will allow the bread pudding to set up a bit and make it easier to slice. Serve warm, either on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.
