As promised, I’m sharing some overnight bread pudding goodness with y’all! To make it even better, cause bread pudding by itself is pretty “top of the line” but when you add some blueberries…you’ve got heaven and the stairway!

I’ve shared with y’all, of when I lived in the Houston area many moons ago, for the span of 28 years I collected some of my all time favorite recipes from the Houston Chronicle food section. This is one of them.

My tips:

They call it French toast, I call it bread pudding!
This is the halved version from the original recipe because unless you’re having a crowd for breakfast or brunch, it makes a lot. You can easily double it for a 13×9 pan full.
I’ve only made this recipe using fresh blueberries, so I can’t attest to how it turns out with frozen blueberries.
You can either serve with the sauce included in the recipe or if you’re running short on time, regular syrup tastes just as great!
It’s delicious enough to serve as a dessert. I’ve prepped this first thing in the morning and allow to sit in fridge for 4-6 hours and then pop in oven. YUMMY whether overnight or day of!!!

Start with day old French bread and use half of it and freeze the other half for another time. The recipe is pretty simple and delicious. An overnighter, meaning that you prepare a day in advance, store in fridge until morning time and pop in the oven.

Print Recipe

Stuffed Blueberry Bread Pudding

Servings: 6

Ingredients

1/2 loaf French bread cubed or 6 slices day-old white bread, crusts removed
1 package 8 ounce cream cheese
1/2 cup fresh or frozen blueberries
6 large eggs lightly beaten
1 cup milk
1/4 cup maple syrup honey or agave can also be substituted
SAUCE:
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/2 cup fresh or frozen blueberries
2 teaspoons butter

Instructions

Cut bread into 1-in. cubes; place half in a greased 9x9-inch baking dish.
Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining bread cubes.
Whisk the eggs, milk and syrup in a large bowl & pour over bread mixture.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 30 minutes.
Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
For the SAUCE: combinethe (last 5 ingredients) - sugar, water and cornstarch until smooth in a small saucepan.
Bring to a boil over medium heat; cook and stir until thickened, 3 minutes.
Stir in blueberries; bring to a boil.
Reduce heat and simmer until berries burst, 8-10 minutes.
Remove from heat; stir in butter.
Serve with French toast.