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:
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).
How to make this bread pudding
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.
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
- 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
- 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.