Blueberry Cream Cheese Bread Pudding A La Mode

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

Print Recipe

5 from 1 vote

Blueberry Cream Cheese Bread Pudding A La Mode

Prep Time20

Cook Time1

Refrigerate Time3

Total Time4 20

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry bread pudding, bread pudding

Servings: Servings

Calories: 722.92kcal

Equipment

9x13 Casserole Dish
Mixer
Small Saucepan
Oven

Ingredients

Blueberry Cream Cheese Bread Pudding

1 Large French Bread Loaf Cut into 1-inch cubes
8 Large Eggs
24 Fluid Ounces Half & Half
⅓ Cup White Sugar
2 Teaspoons Cinnamon
2 Teaspoons Vanilla Extract
½ Teaspoon Salt
1 Cup Blueberries Fresh
1 Medium Banana Sliced-About 1 cup
8 Ounces Cream Cheese CUt into ½-inch cubes-Room temperature
¼ Cup Sugar for Sprinkling
1 Teaspoon Butter Salted or Unsalted

Blueberry Compote

1 ½ Cups Water
½ Cup White Sugar
2 Tablespoons Corn Starch
2 Tablespoons Honey
1 ½ Cups Blueberries Fresh

Top with:

¼ Cup Pecans Chopped
¼ Cup Honey
2 Cups Vanilla Ice Cream

US Customary - Metric

Instructions

Make the Bread Pudding

Add 1 layer (about half) of the bread to a 9x13 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