Blueberry Bread Pudding
To celebrate summer our signature dish for the month of June is Blueberry Bread Pudding (or overnight blueberry French toast.) Blueberries are an abundant summer fruit, are good for your health and memory and can be featured in recipes covering all courses of a meal from appetizers, salads, breads, main dishes and desserts. We like to make this recipe when serving a full house at The Carriage House Inn Bed and Breakfast since it makes a large portion and must be prepared the night before, leaving time in the morning for last minute dishes. We have only made this using fresh blueberries, but we may experiment with other sturdy berries or even frozen berries. Enjoy!
- 12 slices white bread, cubed (1 inch cubes)
- 8 oz. cream cheese, cubed
- 1 cup fresh blueberries
- 12 eggs, slightly beaten
- 1/3 cup pure maple syrup
- 1 cup whole milk
- 1 cup cream
- 1 cup sugar
- 1 cup water
- 2 Tablespoons corn starch
- 1 cup blueberries
- 1 Tablespoon butter
Bread Pudding Preparation:
Arrange 1/2 bread cubes in a well-greased 13X9 baking dish.
Sprinkle cream cheese cubes and blueberries evenly over bread cubes.
Top with remaining bread cubes.
Mix together eggs, maple syrup, milk and cream.
Pour over bread cubes, compressing bread cubes to absorb egg mixture. Cover pan with foil. Let chill in refrigerator overnight.
Preheat the oven to 350 degrees. Remove blueberry bread pudding from refrigerator and let stand at room temperature for about 30 minutes then bake covered with foil at 350 degrees for 30 minutes. Remove foil and continue cooking for another 30 minutes or until fluffy and golden brown. Let sit 5 minutes before slicing. Top with Blueberry Sauce. Serves 8-12.
Blueberry Sauce Preparation:
Cook water, sugar and cornstarch, over low heat, until thickened. Stir in blueberries and simmer 10 minutes. Add butter and stir until melted. Serve over Bread Pudding. Can be made ahead. Store in refrigerator for up to one week.
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