Blueberry Bread Pudding

Photo by Martha H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    (16-ounce) French bread loaf, cubed

  • 1

    (8-ounce) package cream cheese, cut into pieces

  • 3

    cups fresh blueberries, divided

  • 6

    large eggs

  • 4

    cups milk

  • 1/2

    cup sugar

  • 1/4

    cup butter or margarine, melted

  • 1/4

    cup maple syrup

  • 1

    (10-ounce) jar blueberry preserves

  • Garnishes: fresh mint leaves, edible pansies

Directions

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

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