top of page

BLUEBERRY BREAD PUDDING

blueberry bread pudding with a blueberry thyme sauce

Blueberry Bread Pudding
with
Blueberry Thyme Sauce

Ingredients

Bread Pudding:

  • 12 slices day-old bread, cut into 1-inch cubes

  • 2 (8 ounce) packages cream cheese, room temperature ideally

  • A splash of milk and a bit of powdered sugar

  • 1 cup fresh blueberries (or more) (or frozen)

  • 12 eggs, beaten

  • 2 cups milk

  • About a tablespoon cinnamon. Maybe more, maybe less – to your taste

  • Some nutmeg, to taste (perhaps ½ teaspoon)

  • 1 teaspoon vanilla extract

  • ⅓ cup maple syrup

 

Blueberry Thyme Sauce:

  • 1 cup white sugar (brown works too)

  • 1 cup water

  • 2 tablespoons cornstarch

  • 1 cup fresh blueberries

  • Juice of about ½ a lemon

  • A few sprigs of thyme

  • 1 tablespoon butter

 

Directions

  • Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish.

  • Blend the cream cheese with some milk and powdered sugar in a mixer or blender. Using a rubber spatula, schmear a layer of cream cheese over the bread cubes. It will be messy and awkward, but do your best to spread fairly evenly.

  • Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.

  • Whisk eggs, milk, vanilla extract, and syrup together in a large bowl (or in a mixer… you don’t need to worry too much about cleaning it out after you’ve used it for the cream cheese. It all ends up in the same place!) until well-combined; pour over the bread cubes, pressing the bread into the custard so they’re all soggy. Cover and refrigerate overnight.

  • Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

  • Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.

  • Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries and thyme, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in lemon juice and butter.

bottom of page