Print Recipe

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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.