Recipe: Blueberry Bread Pudding

As every red and “blue” blooded New Jerseyan knows right now, it’s blueberry season here in the Garden State and according to sources, we’ve got a bumper crop to look forward to.  So, what to do with all those beautiful berries?  Here’s one of my favorite recipes.  This can be served as a special breakfast treat or dessert.  The directions say to soak overnight, but it also works just fine soaked for a good six hours.


6 cups cubed day old bread.  Approximately 6 slices.

1 (8 ounce) package cream cheese, cut into 1/2 inch cubes

1 cup fresh blueberries

6 eggs, beaten

1 cup of milk

1 teaspoon vanilla

1/4 cup maple syrup

Lightly grease a 8 x 8 inch baking dish.  Place half the bread cubes on the bottom of the dish.  Top with cream cheese and blueberries.  Top with remaining bread.

In a large bowl, gently beat eggs, milk, vanilla extract and syrup until well mixed. Pour over bread mixture, gently pressing down until all bread is saturated.

Refrigerate overnight or at least 6 hours.  Let stand at room temp for 30 minutes before baking.

In a 350 degree oven, bake covered with foil for 25 minutes.  Uncover and bake for another 5 minutes until center is firm.

For sauce:


1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

Mix sugar, cornstarch and water.  Bring to a boil stirring constantly.  Mix in 1 cup blueberries and reduce heat.  Simmer for 10 minutes or until berries burst and sauce thickens.  Stir in butter until creamy and pour over bread pudding.  Serve with vanilla ice cream for dessert and enjoy.

If you missed Tom Kovacevich’s post on New Jersey Blueberries, check it out here: New Jersey Blueberry Harvest Begins.