Blueberry Cream Cheese Bread Pudding A La Mode
Servings: 8 Servings
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 Corn Starch
- 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!
