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Blueberry Bread Pudding


  • 1 (16 ounce) loaf sliced, firm-textured white bread, crusts removed
  • 2 cups fresh or frozen blueberries
  • 4 ounces light cream cheese, cut into 1/4-inch cubes
  • 4 eggs, lightly beaten
  • 2 cups low-fat milk
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon


  1. Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups).
  2. In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries.
  3. In a bowl, combine eggs, milk, sugar, salt, and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight.
  4. Heat oven to 325 degrees F.
  5. Bake uncovered, until knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving.
  6. Slice in 8 rectangles.
  7. Serve with blueberry syrup, if desired.

Yields 8 servings.

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