Blueberry Bread Pudding

Blueberry Sparklers



  • 1 loaf (16 ounces) sliced, firm-textured white bread, crusts removed
  • 2 cups fresh or frozen blueberries
  • 4 ounces light cream cheese (from an 8-ounce package), cut in ¼-inch cubes
  • 4 eggs, lightly beaten
  • 2 cups low fat milk
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon


  • Butter an 8-inch square baking dish
  • Set aside
  • Cut bread in ½-inch cubes (makes about 7 cups)
  • In the prepared baking dish, layer half of the bread cubes and half the blueberries
  • Sprinkle with all the cream cheese
  • Cover with remaining bread cubes and blueberries
  • In a bowl, combine eggs, milk, sugar, salt and cinnamon
  • Pour over bread
  • Gently press bread down to absorb milk mixture
  • Refrigerate, covered, at least 20 minutes or overnight
  • Preheat oven to 325°F
  • Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour
  • Let stand 10 minutes before serving
  • Slice in 8 rectangles
  • Serve with maple syrup, if desired

Number of servings (yield): 8

Source: US Highbush Blueberry Council

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