Go Back
Print

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.