Saturday, April 5, 2014

Blueberry Cream Cheese Bread Pudding

I love bread, absolutely positively love bread.  However I was given about 4 loaves of it in one week.  Not even I can finish off that much bread.  So I looked around for ways to use up the bread and got super excited at the thought of making bread pudding.  That sinful delicious carb filled dessert dish that satisfies our after dinner sweet tooth.

Blueberry Cream Cheese Bread Pudding
20 min prep time
60 min cooking time
10 Servings

•    5 eggs
•    2 ½ cups of 2% Milk (divided)
•    1 ½ loaves of Bread
•    1 cup of White Chocolate Chips
•    1 cup of Frozen Blueberries (You can definitely use fresh if they’re in season)
•    1 teaspoon vanilla extract
•    2/3’s cup of powdered sugar
•    8 oz of cream cheese

Preheat oven at 350 degrees.  Grease a 13 by 9 in pan or a pie pan, set aside.
Chop up bread into small chunks, set aside.  Mix 5 eggs, vanilla extract, and 2 cups of Milk together in a large bowl. 

In a small pot, melt white chocolate with ½ cup of milk on the stove on medium heat.  Continually stir the pot until the chocolate melts and combines with the milk.  Add chocolate mixture and sugar to egg mixture.  Stir to combine.

Slowly add the bread to the wet ingredients and mix in until it’s well mixed.  Take bread mixture and add to pie pan and press down (it will rise up during baking).

Chop up cream cheese and add it on top of the mixture.

Bake for 60 minutes or so and serve with fresh whipped cream.

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