Prep Time:
30 Minutes
Cook Time:
1+ Hours
Serves:
12 Servings
About the Recipe
A great overnight soaked sweet bread pudding with a delicious blueberry-thyme sauce, perfect for a crowd
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
Preparation
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…