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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
Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups).
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.
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.
Heat oven to 325 degrees F.
Bake uncovered, until knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving.
Slice in 8 rectangles.
Serve with blueberry syrup, if desired.
Yields 8 servings.
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