Blueberry Breakfast Bread Pudding Recipe

Name: Blueberry Breakfast Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces French bread, cubed (about 6 cups); 1 (16 ounce) package frozen blueberries (3 cups if fresh); 12 ounces cream cheese, softened (I recommend reduced fat); 1 cup sour cream (I recommend reduced fat); 2/3 cup brown sugar, firmly packed; 3/4 cup milk (I recommend reduced fat); 1/2 cup maple syrup; 10 eggs, beaten; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Servings: persons

12 ounces French bread, cubed (about 6 cups)
1 (16 ounce) package frozen blueberries (3 cups if fresh)
12 ounces cream cheese, softened (I recommend reduced fat)
1 cup sour cream (I recommend reduced fat)
2/3 cup brown sugar, firmly packed
3/4 cup milk (I recommend reduced fat)
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1
Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
2
In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
3
Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
4
Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
5
Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
6
Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces French bread, cubed (about 6 cups), 1 (16 ounce) package frozen blueberries (3 cups if fresh), 12 ounces cream cheese, softened (I recommend reduced fat), 1 cup sour cream (I recommend reduced fat), and more.

Yes, Blueberry Breakfast Bread Pudding falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Breakfast Bread Pudding

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