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    You are in: Home / Recipes / Blueberry Cream Cheese Bread Pudding Recipe
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    Blueberry Cream Cheese Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Loves2Teach's Note:

    Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees
    2. 2
      Spray 2 qt shallow baking dish with non-stick spray.
    3. 3
      Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
    4. 4
      Add half-and-half; mix well.
    5. 5
      Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
    6. 6
      Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
    7. 7
      Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
    8. 8
      Sprinkle with powdered sugar; serve warm.

    Ratings & Reviews:

    • on August 17, 2014


      Delicious! A superb, fresh twist on an old favorite. The tart berries contrast sharply with the sweet cream cheese, and every bite is different: sweet, tart, creamy, crunchy, moist, dry, light, dense... The only thing that kept it from reaching the 5-star rating was the odd consistency of the egg mixture after cooking. It was a bit curdly/grainy--easily forgiven though. It may have been caused by the way I baked it, as the recipe was confusing. Initially, it has you preheating the oven to 425, but later directs it to be baked at 350. After researching a few similar recipes I decided on 350, 30 min covered with foil then 30 min uncovered. There were a few areas I might change next time. First, use a THREE quart baking pan! I used the recommended 2-qt and it was filled right to the rim and thus spilled. For the bread, I used regular French, crusts on, and smashed it flat before cubing to obtain a dense consistency. It was perfect. The blueberries were very tart. If you like that contrast, keep it as is. If you prefer sweeter berries, using frozen or canned in syrup might result in a sweeter dessert. Finally, serve with a dollop of Cool Whip! All in all, this is one heck of a dessert. I will have ample opportunities to try variations, as it was even suggested I make it my

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    • on September 05, 2008


      Excellent and very simple to put together. LOTS of blueberries, too. This is a definte keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2007


      So easy and wonderful. Made with leftover bread and frozen blueberries.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Cream Cheese Bread Pudding

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 693.1
    Calories from Fat 342
    Total Fat 38.0 g
    Saturated Fat 21.6 g
    Cholesterol 312.7 mg
    Sodium 487.1 mg
    Total Carbohydrate 72.3 g
    Dietary Fiber 2.0 g
    Sugars 46.1 g
    Protein 16.9 g

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