Ingredients
For the Cream Cheese Mixture:
1 cup blueberries
8 oz cream cheese, softened
1 cup powdered sugar
1 tbsp vanilla extract (to be split)
2 tbsp milk (whole milk recommended)
For the Bread Layers:
2 loaves of cubed French bread (day-old is best)
For the Egg Mixture:
1 cup blueberries
1 tsp cinnamon
2 cups milk
8 large eggs
1/2 tsp nutmeg
Instructions
1. In a bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and half of the vanilla extract until smooth. Gently fold in 1 cup of blueberries.
2. Arrange half of the bread cubes in the bottom of a 10×14-inch baking dish. Spread the cream cheese mixture evenly over the bread. Top with the remaining bread cubes.
3. In a large bowl, whisk together 2 cups of milk, 8 eggs, the other half of the vanilla extract, cinnamon, and nutmeg. Pour this mixture over the bread layers, ensuring everything is soaked. Sprinkle the remaining 1 cup of blueberries on top. Cover with foil and refrigerate for at least 8 hours or overnight.
4. Preheat your oven to 375°F (190°C). Let the dish sit at room temperature for 30-60 minutes before baking.
5. Bake covered with foil for 45 minutes. Remove the foil and bake for another 30 minutes, or until the center is set and the top is golden brown.
6. Let it cool slightly before serving.
Notes
Using day-old bread helps the pudding absorb the egg mixture better without becoming mushy.
This dish can be made a day in advance and baked just before serving.
Serve with maple syrup, whipped cream, or a dusting of powdered sugar for extra indulgence.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 2600
- Sugar: 90
- Sodium: 1200
- Fat: 130
- Saturated Fat: 60
- Unsaturated Fat: 65
- Trans Fat: 2
- Carbohydrates: 310
- Fiber: 6
- Protein: 90
- Cholesterol: 800