Blueberry Breakfast Bread Pudding

"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."
 
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photo by lovecooking4boys photo by lovecooking4boys
photo by lovecooking4boys
photo by lovecooking4boys photo by lovecooking4boys
photo by lovecooking4boys photo by lovecooking4boys
Ready In:
1hr 15mins
Ingredients:
10
Serves:
10-12
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ingredients

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directions

  • Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
  • In 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.
  • Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
  • Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
  • Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
  • Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

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Reviews

  1. Excellent recipe! The only thing I changed was I substituted sour cream with plain yogurt. This breakfast bread pudding was a hit with my family!
     
  2. I made this for the Easter breakfast at church - I didn't get a chance to eat it myself, but it received good reviews - the type that are accompanied with a reverent sigh that it was "sooo good." Thanks for sharing.
     
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Tweaks

  1. Excellent recipe! The only thing I changed was I substituted sour cream with plain yogurt. This breakfast bread pudding was a hit with my family!
     

RECIPE SUBMITTED BY

I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
 
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