Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Breakfast / Blueberry Breakfast Bread Pudding Recipe
    Lost? Site Map

    Blueberry Breakfast Bread Pudding

    Blueberry Breakfast Bread Pudding. Photo by lovecooking4boys

    1/3 Photos of Blueberry Breakfast Bread Pudding

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
    2. 2
      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.
    3. 3
      Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
    4. 4
      Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
    5. 5
      Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
    6. 6
      Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

    Ratings & Reviews:

    • on May 26, 2014

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2009

      55

      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.

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

    Advertisement

    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
    43%
    Total Fat 23.4 g
    36%
    Saturated Fat 12.6 g
    63%
    Cholesterol 261.6 mg
    87%
    Sodium 406.8 mg
    16%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 2.2 g
    8%
    Sugars 34.1 g
    136%
    Protein 13.3 g
    26%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites