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Blueberry Cream Cheese Bread Pudding A La Mode

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Over the past several years, I’ve really found a love for blueberries. I’ll eat or drink almost anything as long as it has blueberries in it, and this Blueberry Cream Cheese Bread Pudding A La Mode is one of my favorite ways to use them. It works just as well as a breakfast casserole as it does a decadent after dinner dessert.

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This is the kind of dish that’s perfect to make ahead and serve later, which makes it one of my go-to recipes for family brunches and potlucks. Bring it along and your friends and family will be impressed.

If you’ve never made bread pudding before, it’s a classic dessert made by soaking cubed bread in a sweet egg custard until it’s fully absorbed, then baking it until the top turns golden and the inside stays soft and custardy in the middle. Here I’m layering that custard-soaked bread with blueberries, banana, and cream cheese, then topping it with a blueberry compote and a scoop of vanilla ice cream while it’s still warm, which is where the “a la mode” comes in. That contrast of warm bread pudding against the melting ice cream is what makes this one feel like more than just a bread pudding.

The bread you choose changes the texture quite a bit. A French bread loaf holds its shape once it’s cut into cubes and soaked, so you end up with a bread pudding that slices cleanly instead of falling apart, which is what I used here. Store bought sliced bread breaks down more as it soaks up the custard, so it bakes up softer and creamier if that’s more what you’re after. Either way you end up with a great bread pudding, it just depends on the texture you like. And if you have leftovers, they save and reheat beautifully throughout the week, just slice a piece and heat it in a pan with a little butter.

Blueberry Cream Cheese Bread Pudding A La Mode

This recipe is also easy to make your own. Swap in raspberries for the blueberries, stir in chocolate chips instead, or use maple syrup in place of honey and it will still turn out great. The one ingredient that behaves a little differently is the cream cheese. Instead of mixing it into the custard the way you would the eggs and half and half, cut it into small cubes and tuck those throughout the layers as you build the casserole. It holds its shape in the oven rather than melting in, so distributing it well is what gets you a creamy, cheesy bite no matter where you cut into it.

Blueberry Cream Cheese Bread Pudding A La Mode

One of my favorite touches is sprinkling metallic sanding sugar on top before baking. I used gold because that’s what I had in the pantry, and I was pleasantly surprised when I pulled the bread pudding out of the oven and it looked like it was coated in gold leaf. I had no idea the sugar would melt down and stay so shiny.

I hope you enjoy this gooey, cream cheesy, blueberry bread pudding as much as we did.

Tips for making Blueberry Cream Cheese Bread Pudding A La Mode

Can I use a different type of bread?

Yes. I use a French bread loaf for a denser, more sliceable bread pudding, but you can use a softer store bought sliced bread instead if you want a softer, creamier texture.

How long does this need to sit in the fridge before baking?

Refrigerate the covered casserole for at least several hours, and up to 48 hours. The longer it sits, the more the bread soaks up the egg mixture, so don’t rush this step if you can help it.

Can I use frozen blueberries instead of fresh?

Fresh blueberries are what I use in both the bread pudding and the compote, and they hold their shape better. Frozen blueberries will work in a pinch, just know they release more liquid as they thaw than fresh ones do.

Why isn’t my cream cheese melting into the bread pudding?

That’s normal. The cream cheese doesn’t melt and blend in the way you might think, it stays where you put it. Cut it into small pieces and distribute it evenly through the layers so you get that creamy bite throughout instead of in just one spot.

Do I have to top it with vanilla ice cream?

No, that’s just how I like to serve it for the “a la mode” part. You can leave the ice cream off and serve it with the blueberry compote and honey alone.

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Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

Ingredients for Blueberry Cream Cheese Bread Pudding A La Mode
  • French Bread Loaf: You can use a softer store bought sliced bread instead if you want a softer, creamier bread pudding. French bread makes it denser and easier to slice.
  • Eggs: Large eggs are what this recipe is built around for the right custard consistency.
  • Half and Half: You can use whole milk, heavy cream, or a combination of the two instead. The higher the fat content, the richer the bread pudding will be.
  • White Sugar: Feel free to use your favorite granulated sugar substitute in place of the white sugar, in either the bread pudding custard or the blueberry compote, as long as it’s a 1:1 substitute for sugar.
  • Cinnamon: Ground cinnamon is what I used here.
  • Vanilla Extract: Vanilla bean paste works as a substitute if that’s what you have on hand.
  • Salt: Adjust this to taste, especially if you change up any of the other ingredients.
  • Blueberries: Fresh blueberries are what I use in both the bread pudding and the compote. Frozen will work too, just expect a little extra liquid once they thaw.
  • Banana: Use a ripe banana for the best flavor. If you’d rather leave it out, you can.
  • Cream Cheese: Cut it into small pieces before mixing it in. It doesn’t melt and blend into the bread pudding, so distributing it evenly is what gives you that creamy bite throughout.
  • Sugar for Sprinkling: I used gold metallic sanding sugar on top for that shiny, gold leaf look once it’s baked, but any color sanding sugar or regular granulated sugar works if that’s what you have.
  • Butter: This is just for greasing the casserole dish, so nonstick spray works fine in its place.
  • Corn Starch: This is what thickens the blueberry compote. Arrowroot starch can be used in the same amount if you’d rather.
  • Honey: Maple syrup works well in place of honey, both in the compote and for drizzling on top.
  • Pecans: Walnuts work well in place of pecans if that’s what you have on hand.
  • Vanilla Ice Cream: This is what I use to serve it a la mode, but you can leave it off if you’d rather.

Directions for Making Blueberry Cream Cheese Bread Pudding A La Mode

  1. Add 1 layer (about half) of the bread to a 9×13 buttered casserole dish.
  2. Combine eggs, half & half, sugar, cinnamon, vanilla and salt in a bowl or mixer. Mix until well combined.
  3. Mix in half of the blueberries, bananas and cream cheese. Distribute evenly throughout.
  4. Add the other half of the bread.
  5. Mix in the remaining blueberries, bananas and cream cheese.
  6. Pour the egg, half and half, sugar, cinnamon, vanilla, and salt mixture over the bread mixture and allow the bread to soak up the mixture evenly. The easiest way to do this is to cover with plastic wrap and push down.
  7. Refrigerate the covered casserole dish for several hours, the longer the better, up to 48 hours.
  8. Remove plastic wrap and evenly distribute sprinkling sugar, pecans, and honey on the top of the casserole.
  9. Cover with foil and bake for 30 minutes in a preheated 375-degree oven.
  10. Remove foil and bake for an additional 30 minutes.
  11. Top with blueberry compote, vanilla ice cream, honey, and pecans.
  12. Combine water, sugar, corn starch, blueberries, and honey in a medium saucepan.
  13. Stir over medium heat for 10 minutes. The more you stir it, the more the blueberries will break up. The sauce will continue to thicken as it cools.

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Blueberry Cream Cheese Bread Pudding A La Mode Pinterest pin

Recipe

Delicious berry ice cream with fruit topping and sauce on a white plate.

Blueberry Cream Cheese Bread Pudding A La Mode

5 from 1 vote
Rate this Recipe Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Refrigerate Time: 3 hours
Total Time: 4 hours 20 minutes
Servings: 8 Servings
Calories: 722.92kcal
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Equipment

Ingredients

Blueberry Cream Cheese Bread Pudding

Blueberry Compote

Top with:

  • ¼ Cup (24 ¾ g) Pecans (Chopped)
  • ¼ Cup (59 ⅐ ml) Honey
  • 2 Cups (264 g) Vanilla Ice Cream

Instructions

Make the Bread Pudding

  • Add 1 layer (about half) of the bread to a 9×13 buttered casserole dish.
  • Combine eggs, half & half, sugar, cinnamon, vanilla and salt in a bowl or mixer. Mix until well combined.
  • 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 and allow the bread to soak up the mixture evenly. The easiest way to do this is to cover with plastic wrap and push down.
  • Refrigerate the covered casserole dish for several hours, the longer the better, up to 48 hours.
  • Remove plastic wrap and evenly distribute sprinkling sugar, pecans, and honey on the top of the casserole.
  • Cover with foil and bake for 30 minutes in a preheated 375-degree oven.
  • Remove foil and bake for an additional 30 minutes.
  • Top with blueberry compote, vanilla ice cream, honey, and pecans.

Make the Blueberry Compote

  • Combine water, sugar, corn starch, blueberries, and honey in a medium saucepan.
  • Stir over medium heat for 10 minutes. The more you stir it, the more the blueberries will break up. The sauce will continue to thicken as it cools.

Notes

For a softer, creamier bread pudding, use store-bought sliced bread. I used French bread, which created a denser, sliceable bread pudding.
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!
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!
Be sure to cut up the cream cheese into small pieces and evenly distribute them throughout the bread pudding. 
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

Calories: 722.92kcal | Carbohydrates: 92.4g | Protein: 18.27g | Fat: 32.8g | Saturated Fat: 16.6g | Polyunsaturated Fat: 3.28g | Monounsaturated Fat: 10.01g | Trans Fat: 0.04g | Cholesterol: 261.54mg | Sodium: 694.94mg | Potassium: 462.73mg | Fiber: 3.47g | Sugar: 60.94g | Vitamin A: 1157.11IU | Vitamin C: 6.9mg | Calcium: 232.51mg | Iron: 3.32mg

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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