1/3 Photos of Blueberry Breakfast Bread Pudding
1 hr 15 mins
D. Todd Miller's Note:
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
My Private Note
Units: US | Metric
- 12 ounces French bread, cubed (about 6 cups)
- 1 (16 ounce) package frozen blueberries (3 cups if fresh)
- 12 ounces cream cheese, softened (I recommend reduced fat)
- 1 cup sour cream (I recommend reduced fat)
- 2/3 cup brown sugar, firmly packed
- 3/4 cup milk (I recommend reduced fat)
- 1/2 cup maple syrup
- 10 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- 2In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- 3Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- 4Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- 5Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- 6Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
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Nutritional Facts for Blueberry Breakfast Bread Pudding
Serving Size: 1 (200 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 486.0
- Calories from Fat 211
- Total Fat 23.4 g
- Saturated Fat 12.6 g
- Cholesterol 261.6 mg
- Sodium 406.8 mg
- Total Carbohydrate 57.0 g
- Dietary Fiber 2.2 g
- Sugars 34.1 g
- Protein 13.3 g