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    Home » Recipes » Recipes

    Blueberry Cream Cheese Bread Pudding A La Mode

    Published: Jan 19, 2019 · Modified: May 18, 2020 by Lauren Cardona This post may contain affiliate links. Using links to these sites means I may earn a percentage of the purchase at no cost to you. As an Amazon affiliate, I may receive a percentage of qualifying purchases. For more details, please read the full disclaimer.

    Jump to Recipe Print Recipe

    Blueberry Cream Cheese Bread Pudding A La Mode, bread pudding, blueberry, blueberry french toast, brunch, the tasty travelers

    Over the past several years I have really found a love for blueberries.  I will eat and drink literally anything if it has blueberries! Blueberry Cream Cheese Bread Pudding A La Mode is perfect as a breakfast casserole or a decadent after dinner dessert. This is the perfect dish to make ahead and serve later.  Bring it along to your next family brunch or potluck.  Your friends and family will be so impressed!

    Blueberry Cream Cheese Bread Pudding A La Mode, bread pudding, blueberry, blueberry french toast, brunch, the tasty travelers

    Tips for this recipe:

    1. For a softer, creamier bread pudding, use store bought sliced bread. I used French bread, which created a denser, sliceable bread pudding.
    2. Save your leftovers and eat them throughout the week. Slice the leftover bread pudding and heat it up in a pan with a little bit of butter. It reheats really well!
    3. Change it up and add ingredients that you love!If you love raspberries, add them. If you love chocolate, add it.  If you love maple syrup, add it instead of honey. You cannot go wrong!
    4. Be sure to cut up the cream cheese into small pieces and evenly distribute them throughout the bread pudding. For some reason I thought it would melt and incorporate itself throughout, it does not.  It stays where you put it.  If you want cheesy, creamy goodness in every bite, cut into small pieces and spread around.
    5. Sprinkle metallic sanding sugar on top of the Blueberry Cream Cheese Bread Pudding. I used gold, because that’s what I had in the pantry.  I was so pleasantly surprised when I pulled the bread pudding out of the oven and it looked like it was coated in gold leaf!  What? My mind was blown!  I had no idea that the sugar would melt and stay so shiny!

    Blueberry Cream Cheese Bread Pudding A La Mode, bread pudding, blueberry, blueberry french toast, brunch, the tasty travelers

    How to make Blueberry Cream Cheese Bread Pudding A La Mode

    1. Butter or spray a 9 x 13 casserole dish
    2. Cut bread into 1 inch cubes
    3. Combine eggs, ½ and ½, sugar, cinnamon, vanilla and salt in a bowl or mixer. Mix until well combined
    4. Add 1 layer (about half) of the bread to the casserole dish
    5. Mix in half of the blueberries, bananas and cream cheese. Distribute evenly throughout
    6. Add the other half of the bread
    7. Mix in the remaining blueberries, bananas and cream cheese
    8. Pour the egg, ½ and ½, sugar, cinnamon, vanilla and salt mixture over the bread mixture
    9. Make sure that all of the bread is evenly soaked with the egg mixture. The easiest way to do this is to cover wit plastic wrap and push down.  The bread and egg mixture will combine nicely
    10. Refrigerate covered casserole dish for several hours, the longer the better, up to 48 hours
    11. Set oven to bake at 375 degrees
    12. Remove plastic wrap and even distribute sprinkling sugar, pecans and honey on the top of the casserole
    13. Cover with foil and bake for 3o minutes
    14. Remove foil and bake for additional 30 minutes
    15. Serve with blueberry compote and vanilla ice cream

    How to make Blueberry Compote

    1. Combine ingredients in a saucepan
    2. Stir over medium heat for 10 minutes
    3. The more you stir it, the more the blueberries will break up
    4. Sauce will thicken as it cools

    Blueberry Cream Cheese Bread Pudding A La Mode, bread pudding, blueberry, blueberry french toast, brunch, the tasty travelers

    Ingredients:

    Blueberry Cream Cheese Bread Pudding

    • 1 Large French bread loaf
    • 8 Eggs
    • 24 oz ½ and ½
    • ⅓ Cup sugar
    • 2 Teaspoons cinnamon
    • 2 Teaspoons vanilla extract
    • ½ Teaspoon salt
    • 1 Cup blueberries
    • 1 Cup banana
    • 8 oz Cream cheese
    • ¼ Cup sugar for sprinkling
    • 1 teaspoon butter- to coat the casserole dish

    Blueberry Compote

    • 1 ½ Cup water
    • ½ Cup sugar
    • 2 Tablespoons cornstarch
    • 2 Tablespoons honey
    • 1 ½ Cup blueberries

    Top with:

    • ¼ Cup chopped pecans or walnuts
    • ¼ Cup honey
    • Vanilla Ice cream

    I hope you enjoy this delicious, gooey, cream cheesy, blueberry goodness as much as we did!

     

    Blueberry Cream Cheese Bread Pudding A La Mode

    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!
    Servings: 8 Servings
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    Ingredients

    Ingredients:

      Blueberry Cream Cheese Bread Pudding

      • 1 Large French bread loaf
      • 8 Eggs
      • 24 oz ½ and ½
      • ⅓ Cup sugar
      • 2 Teaspoons cinnamon
      • 2 Teaspoons vanilla extract
      • ½ Teaspoon salt
      • 1 Cup blueberries
      • 1 Cup banana
      • 8 oz Cream cheese
      • ¼ Cup sugar for sprinkling
      • 1 teaspoon butter- to coat the casserole dish

      Blueberry Compote

      • 1 ½ Cup water
      • ½ Cup sugar
      • 2 Tablespoons cornstarch
      • 2 Tablespoons honey
      • 1 ½ Cup blueberries

      Top with:

      • ¼ Cup chopped pecans or walnuts
      • ¼ Cup honey
      • Vanilla Ice cream

      Instructions

      How to make Blueberry Cream Cheese Bread Pudding A La Mode

      • Butter or spray a 9 x 13 casserole dish
      • Cut bread into 1 inch cubes
      • Combine eggs, ½ and ½, sugar, cinnamon, vanilla and salt in a bowl or mixer. Mix until well combined
      • Add 1 layer (about half) of the bread to the casserole dish
      • Mix in half of the blueberries, bananas and cream cheese. Distribute evenly throughout
      • Add the other half of the bread
      • Mix in the remaining blueberries, bananas and cream cheese
      • Pour the egg, ½ and ½, sugar, cinnamon, vanilla and salt mixture over the bread mixture
      • Make sure that all of the bread is evenly soaked with the egg mixture. The easiest way to do this is to cover wit plastic wrap and push down. The bread and egg mixture will combine nicely
      • Refrigerate covered casserole dish for several hours, the longer the better, up to 48 hours
      • Set oven to bake at 375 degrees
      • Remove plastic wrap and even distribute sprinkling sugar, pecans and honey on the top of the casserole
      • Cover with foil and bake for 3o minutes
      • Remove foil and bake for additional 30 minutes
      • Serve with blueberry compote and vanilla ice cream

      How to make Blueberry Compote

      • Combine ingredients in a saucepan
      • Stir over medium heat for 10 minutes
      • The more you stir it, the more the blueberries will break up
      • Sauce will thicken as it cools

      Notes

      Tips for this recipe:
      1. For a softer, creamier bread pudding, use store bought sliced bread. I used French bread, which created a denser, sliceable bread pudding.
      2. Save your leftovers and eat them throughout the week. Slice the leftover bread pudding and heat it up in a pan with a little bit of butter. It reheats really well!
      3. Change it up and add ingredients that you love! If you love raspberries, add them. If you love chocolate, add it. If you love maple syrup, add it instead of honey. You cannot go wrong!
      4. Be sure to cut up the cream cheese into small pieces and evenly distribute them throughout the bread pudding. For some reason I thought it would melt and incorporate itself throughout, it does not. It stays where you put it. If you want cheesy, creamy goodness in every bite, cut into small pieces and spread around.
      5. Sprinkle metallic sanding sugar on top of the Blueberry Cream Cheese Bread Pudding. I used gold, because that’s what I had in the pantry. I was so pleasantly surprised when I pulled the bread pudding out of the oven and it looked like it was coated in gold leaf! What? My mind was blown! I had no idea that the sugar would melt and stay so shiny!

      Nutrition information is provided as a courtesy and is an estimate only.

      Have you tried this recipe? Let us know how it turned out in a comment below!

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      Lauren

      Lauren Cardona

      Tasty Traveler #1

      Hi I’m Lauren but you can call me Tasty Traveler #1!  I have always had a passion for food, cocktails, and travel. It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I lo...
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