Print

Blueberry Cream Cheese Swirl Bread Pudding

A close-up of a rich slice of blueberry cream cheese bread pudding with a golden-brown top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a comforting and flavorful bread pudding featuring a sweet blueberry swirl and a tangy cream cheese center. This recipe is simple to follow and perfect for brunch or dessert.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (like challah or French bread), cut into 1-inch cubes
  • 1 cup fresh or frozen blueberries
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cream cheese mixture)
  • 1 large egg (for cream cheese mixture)
  • 1 teaspoon vanilla extract (for cream cheese mixture)
  • 1/2 cup milk (for cream cheese mixture)
  • 4 large eggs (for custard)
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup packed light brown sugar (for custard)
  • 2 cups whole milk (for custard)
  • 1 cup heavy cream (for custard)
  • 1 teaspoon vanilla bean paste or pure vanilla extract (for custard)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup milk until smooth. Set aside.
  3. In a large bowl, whisk together the 4 eggs, 1/2 cup granulated sugar, brown sugar, 2 cups whole milk, heavy cream, vanilla bean paste, cinnamon, and salt to create the custard base.
  4. Place the bread cubes into the prepared baking dish. Sprinkle the blueberries evenly over the bread.
  5. Pour the custard mixture slowly over the bread and blueberries, pressing down gently to help the bread absorb the liquid. Let the bread soak for 15 minutes.
  6. Dollop spoonfuls of the cream cheese mixture over the top of the soaked bread. Use a knife or small offset spatula to gently swirl the cream cheese mixture into the top layer of the bread pudding. Do not over-mix.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean (a little moistness is fine due to the cream cheese).
  8. Let the bread pudding cool for at least 15 minutes before serving warm. You can also chill it completely and serve cold.

Notes

  • Using slightly stale bread helps the pudding hold its shape better during baking.
  • If using frozen blueberries, do not thaw them first; add them directly to the bread.
  • This bread pudding tastes excellent served warm with a light dusting of powdered sugar or a drizzle of maple syrup.
  • You can substitute challah or brioche for a richer texture.

Nutrition

Find it online: https://blissbatter.com/blueberry-cream-cheese-bread-pudding/