Blueberry Cream Cheese Bread Pudding Recipes

BLUEBERRY BREAD PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
• Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
• Add the bread and let the mixture stand for 10 to 15 minutes.
• Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
• Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
• Add about an inch of very hot water to the large outer pan.
• Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
• Gather the ingredients.
• Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
• Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
• Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
• Stir in the lemon zest, lemon juice, and butter. Stir to blend.
• Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

BLUEBERRY CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

OVER-THE-TOP BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

BLUEBERRY CREAM CHEESE BREAD PUDDING

Steps:

• Preheat oven to 425°.
• Spray a 2 quart shallow baking dish.
• Bake the cubed bread for 8-10 minutes on a cookie sheet.
• Beat eggs and 3/4 cup sugar in bowl, until light colored.
• Add the orange peel and vanilla, then half & half; mix well.
• Put the toasted bread cubed in the dish and cover with half of the berries.
• Combine cream cheese and 2 tablespoons sugar, mixing well.
• Drop this over the berry and bread mixture.
• Sprinkle the remaining berries on top.
• Pour egg mixture over.
• Wait 5 minutes, then bake 50-55 minutes.
• Sprinkle the confectioners' sugar over before serving warm.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.