Blueberry Cream Cheese Bread Pudding combines the lusciousness of cream cheese with the tartness of fresh blueberries, all wrapped up in a cozy bread pudding. The comforting dessert is perfect for any occasion, and it will surely warm your heart as it fills your home with the delightful aroma of baking bread and berries.
When it comes to substitutions, you can use any type of firm bread, like challah or brioche, to give the pudding a unique flavor. Fresh blueberries are a must for that juicy burst, but if you have frozen ones on hand, those can work too—just be sure to thaw and drain them first. If you need to avoid gluten, a gluten-free bread can easily step in. And for those who are lactose intolerant, consider using a plant-based cream cheese alternative and your favorite dairy-free milk instead of half-and-half.
Pudding & Mousse
Blueberry Cream Cheese Bread Pudding Recipe
Ingredients
- 4 cups cubed firm bread (with crusts removed)
- 4 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon orange rind, grated
- 2 cups half-and-half
- 2 cups fresh blueberries
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Spray a 2-quart shallow baking dish with non-stick spray.
- Spread the cubed bread on a cookie sheet and bake for 8-10 minutes until slightly toasted.
- In a mixing bowl, beat together 4 eggs and 3/4 cup sugar until the mixture is light in color.
- Add 1 teaspoon of grated orange rind and 2 teaspoons of vanilla extract to the egg mixture, then pour in 2 cups of half-and-half and mix well.
- Place the toasted bread cubes in the prepared baking dish, layering half the 2 cups of fresh blueberries on top.
- In another bowl, combine 8 ounces of softened cream cheese with 2 tablespoons of sugar, mixing until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the blueberries and bread mixture in the dish.
- Sprinkle the remaining blueberries over the top of the dish.
- Pour the egg mixture evenly over everything, ensuring all the bread is soaked.
- Allow the dish to sit for 5 minutes to let the bread absorb the liquid before baking.
- Bake in the preheated oven for 50-55 minutes, or until the pudding is set and slightly golden on top.
- Once out of the oven, sprinkle the pudding with 1 tablespoon of confectioners’ sugar before serving warm.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: