Description
A delicious blueberry bread pudding made with creamy custard and fresh berries.
Ingredients
Scale
- 1 loaf sourdough or Italian bread, cubed into 1-inch pieces (about 8 cups)
- 6 large eggs
- 1 ¾ cups half & half
- ⅓ cup pure maple syrup
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup frozen or fresh blueberries
- ¾ cup block cream cheese, cubed
- to taste fresh berries
- to taste powdered sugar
Instructions
- Preheat your oven to 350°F and lightly grease a large casserole dish or Dutch oven with cooking spray or butter.
- Cut the bread into 1-inch pieces and place them in the prepared baking dish.
- Evenly distribute the blueberries and cubed cream cheese over the bread.
- In a separate bowl, whisk together the eggs, half & half, maple syrup, cinnamon, and vanilla extract.
- Drizzle the custard mixture evenly over the bread, ensuring every piece is well-coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes or preferably overnight.
- Uncover the dish and bake for 30 minutes with foil, then remove the foil and bake uncovered for another 15 to 20 minutes until the middle is set and edges are lightly browned.
- Garnish with fresh blueberries and powdered sugar before serving.
Notes
- Can substitute half & half with low-fat milk.
- Maple syrup can be substituted with agave syrup.
- Low-fat cream cheese can be used for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg