Easy Blueberry Bread Pudding with Cream Cheese & Brioche

It’s summer so give me all the blueberries. And while, you’re at it, give me one of my favorite desserts in the world – bread pudding. This Easy Blueberry Bread Pudding with Cream Cheese & Brioche is like summer on a plate, complete with a cool scoop of vanilla ice cream. Is it breakfast? Is it dessert? The answer is yes!

Why is it called Bread Pudding?

Bread pudding has been around for a really long time. I’m talking like, 12th century old. It started as a way for people to use up any leftover or stale bread that they had laying around. In fact, the first time I ever made bread pudding was after a barbecue when we’d bought way too many hamburger buns and I didn’t know what to do with them.

In England, bread pudding was known as “poor man’s pudding” due to its inexpensive ingredients. Well, if this Blueberry Bread Pudding is poor, then I don’t wanna be rich!

What’s in this Blueberry Bread Pudding?

I said it was easy, and I keep my promises. Here’s all you’ll need to make this delicious dessert:

• blueberries
• brioche bread
• cream cheese
• half and half
• sugar
• eggs
• vanilla
• lemon zest

The summer version of my favorite dessert starts with juicy, ripe blueberries. We’re also adding lots of fresh lemon zest to bring out the blueberry flavors even more.

Then, we’re using what I consider to be the best, if not the only, choice for a really memorable bread pudding – brioche bread. Brioche is a sweet, eggy type of bread, similar to challah (which would be the only other respectable choice of bread when you’re making bread pudding).

What’s cool about brioche is that, unlike challah, you can find it in the roll or burger bun form. My go-to brioche hamburger bun is made by King’s Hawaiian. One package is just the right amount for this recipe.

How to make this bread pudding

The secret to perfect bread pudding is the bread’s ability to soak up the custard. You’ll make the custard by combining eggs, milk, sugar and vanilla.

If you have too much bread, you won’t get that firm yet silky texture. Too little bread, and the custard will never completely set and it will be a mushy pudding. Ultimately, I found that what works for any type of bread you’re using, whether it’s rolls, hamburger buns or a loaf, is 10 cups of bread cubes.

Using these measurements, you should be able to coat the bread cubes completely with the custard.

You’ll still want to cover it and weigh it down for a bit before baking. This will allow the bread to get maximum soak time. The longer you can let it sit, the better. Overnight is great, but I rarely have time for that. You’ll be fine letting it sit for an hour or two.

How long is homemade bread pudding good for?

If you refrigerate this Blueberry Brioche Bread Pudding (which I recommend), it will keep for up to one week. Simply reheat it in the microwave or oven when you’re ready to serve it.

Top it with whipped cream, cool whip or – my obvious favorite – vanilla ice cream. I really can’t think of a better way to end a beautiful summer day.

If you make this Blueberry Bread Pudding with Cream Cheese & Brioche, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more blueberry recipes, try these:

• Blueberry Buttermilk Pancakes
• Blueberry Jam Sour Cream Crumb Cake
• Blueberry Lemon Muffins with Citrus Crumble

For more summer desserts, try these:

• Frozen Lemonade Pie with Mixed Berries
• Brookie Ice Cream Sandwiches
• Chocolate Chip Strawberry Shortcake

Blueberry Bread Pudding with Cream Cheese & Brioche

Creamy and custardy, this bread pudding is studded with sweet, juicy summer blueberries

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 55 mins

resting time 1 hr

Total Time 2 hrs 15 mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

1x2x3x

• 10 cups brioche bread torn into bite-sized cubes
• 2 cups blueberries
• 8 oz. cream cheese room temperature
• 6 eggs
• 1 cup sugar
• 4 cups half and half
• 1 Tbsp. vanilla extract
• zest of 2 lemons

Instructions

 

• Coat a 9×13 baking dish with nonstick cooking spray. Arrange the bread cubes and blueberries evenly in the baking dish (you want there to be blueberries in every bite).
• In a large bowl, whisk the eggs and sugar together. Add the cream cheese, half and half, vanilla and lemon zest and whisk to combine. (The cream cheese will still be chunky.)
• Pour the egg mixture evenly over the bread and blueberries. Cover with plastic wrap and weigh down with another baking dish. Refrigerate at least one hour, up to overnight.
• Preheat oven to 350 degrees. Uncover the bread pudding and bake for 55-60 minutes, until center is set. Let sit for 20 minutes before serving.

Keyword blueberry, dessert, summer

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