Serves 12
100 min
Blueberry Bread Pudding
Recipe GLPRc92c900dfc992b
A rich and indulgent bread pudding layered with cream cheese and fresh blueberries, baked until golden and served with a warm blueberry-preserve sauce. This custard-based dessert is perfect for brunch or a special dinner, with a creamy interior and toasted almond topping.
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Ingredients
1 loaf (16 ounces) French bread, cut into 1-inch cubes
8 ounces cream cheese, cut into small pieces
3 cups fresh blueberries, divided (1 cup for filling, 2 cups for sauce)
6 large eggs
4 cups whole milk
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
10 ounces blueberry preserves
1/3 cup sliced almonds
Directions
Lightly grease a 9-by-13-inch baking pan with butter or cooking spray.
Spread about half of the bread cubes evenly across the bottom of the prepared pan.
Distribute the cream cheese pieces and 1 cup of fresh blueberries evenly over the bread layer. Top with the remaining bread cubes, pressing gently to combine.
In a large bowl, whisk together the eggs, milk, granulated sugar, melted butter, vanilla extract, and lemon juice until well combined and smooth.
Pour the egg mixture slowly over the bread, gently pressing the bread down with a spoon or spatula to ensure all pieces are moistened and the custard is evenly distributed.
Sprinkle the sliced almonds evenly over the top. Cover the pan with foil and refrigerate for at least 8 hours or overnight.
Preheat your oven to 350°F. Bake the covered bread pudding for 40 minutes. Then carefully remove the foil and continue baking for another 30 minutes, or until the pudding is set in the center and the top is lightly browned.
While the pudding bakes, combine the remaining 2 cups of blueberries and the blueberry preserves in a small saucepan. Stir together over low heat until the mixture is warm and the berries begin to release their juices, about 5-7 minutes.
Allow the baked bread pudding to cool slightly for 5-10 minutes before serving. Cut into portions and serve warm with the warm blueberry sauce spooned over the top.
