Blueberry Bread Pudding with Cream Cheese & Brioche
Creamy and custardy, this bread pudding is studded with sweet, juicy summer blueberries
- 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 9x13 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.