Berry Bread Pudding almost needs no introduction. It’s an elegant dessert drawing on a rich lineage (and rich flavor) of a classic treat that’s easy to make and even easier to enjoy! The bread cubes are tender and loaded with the creamy, tangy, floral flavors of the sauce, while the blueberries are bursts of juicy tartness and brightness. Scoop a little vanilla ice cream on while it’s still warm, and Berry Bread Pudding is the perfect summertime treat! It’s the best use of bread since toast!
Ingredients
- 1 baguette, sliced into cubes
- 1 cup fresh or frozen blueberries
- 1 (8-ounce) package cream cheese, room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
Directions
Step 1 –Grease a 9×9-inch casserole dish.
Step 2 –Place the bread cubes into the prepared casserole dish.
Step 3 –Sprinkle the blueberries over the top of the bread cubes and set aside.
Step 4 –In a medium bowl, add the cream cheese and the sugar and blend until it is smooth and free of chunks.
Step 5 –Add the eggs and the vanilla to the cream cheese mixture and blend well.
Step 6 –Slowly add the milk to the cream cheese mixture while mixing continuously.
Step 7 –Pour the cream cheese mixture over the bread cubes.
Step 8 –Press the bread cubes into the cream cheese mixture ensuring to coat every piece of bread.
Step 9 –Allow the bread pudding to sit at room temperature for 20 minutes or cover and refrigerate overnight.
Step 10 –Preheat the oven to 350 degrees F.
Step 11 –Press the bread cubes into the cream cheese mixture again and bake the bread pudding until it is fully cooked and the center is set and no longer liquid, about 40 minutes.
Step 12 –Serve.