Blueberry Cream Cheese Bread Pudding Recipes

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BLUEBERRY CREAM CHEESE BREAD PUDDING



Blueberry Cream Cheese Bread Pudding image

Make and share this Blueberry Cream Cheese Bread Pudding recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 10

4 cups cubed firm bread (with crusts removed)
4 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon orange rind, grated
2 cups half-and-half
2 cups fresh blueberries
8 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 425°.
  • Spray a 2 quart shallow baking dish.
  • Bake the cubed bread for 8-10 minutes on a cookie sheet.
  • Beat eggs and 3/4 cup sugar in bowl, until light colored.
  • Add the orange peel and vanilla, then half & half; mix well.
  • Put the toasted bread cubed in the dish and cover with half of the berries.
  • Combine cream cheese and 2 tablespoons sugar, mixing well.
  • Drop this over the berry and bread mixture.
  • Sprinkle the remaining berries on top.
  • Pour egg mixture over.
  • Wait 5 minutes, then bake 50-55 minutes.
  • Sprinkle the confectioners' sugar over before serving warm.

Nutrition Facts : Calories 746.9, Fat 40, SaturatedFat 22.9, Cholesterol 318.6, Sodium 526.7, Carbohydrate 81.5, Fiber 2.6, Sugar 55.4, Protein 17.4

BLUEBERRY CREAM CHEESE BREAD PUDDING



Blueberry Cream Cheese Bread Pudding image

Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.

Provided by Loves2Teach

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 cups firm bread, crusts removed, cubed
6 eggs
1 cup sugar
1 tablespoon vanilla
2 teaspoons orange zest
4 cups half-and-half
2 cups blueberries
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 425 degrees
  • Spray 2 qt shallow baking dish with non-stick spray.
  • Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
  • Add half-and-half; mix well.
  • Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
  • Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
  • Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
  • Sprinkle with powdered sugar; serve warm.

Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17

VANILLA AND BLUEBERRY CHEESECAKE PUDDING



Vanilla and Blueberry Cheesecake Pudding image

A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 4h25m

Yield Serves 4

Number Of Ingredients 10

1 tablespoon sugar
2 teaspoons fresh lemon juice
1/2 cup fresh or frozen blueberries
3 tablespoons sugar
2 tablespoons cornstarch
Pinch of kosher salt
1 1/4 cups cold 2% milk
1 teaspoon vanilla extract
1/4 cup reduced-fat cream cheese (Neufchatel)
2 graham crackers, crushed

Steps:

  • To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
  • To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
  • Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.

Nutrition Facts : Calories 167, Fat 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams

BLUEBERRY BREAD PUDDING



Blueberry Bread Pudding image

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2 slices day-old Italian bread
1 large egg yolk
1/4 cup heavy whipping cream
3 tablespoons whole milk
2 tablespoons sugar
2 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup fresh or frozen blueberries
Confectioners' sugar

Steps:

  • Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts :

BLUE CHEESE BREAD PUDDING



Blue Cheese Bread Pudding image

You can play with the flavor of this recipe by changing the type of blue cheese you use-from sharp Stilton to saltier Gorgonzola.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1 medium onion, chopped
3 garlic cloves, minced
2 French bread baguettes (10-1/2 ounces each), cut into 1-inch cubes
4 cups (16 ounces) crumbled blue cheese
5 large eggs
5 large egg yolks
3 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

Nutrition Facts : Calories 667 calories, Fat 48g fat (27g saturated fat), Cholesterol 299mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 3g fiber), Protein 19g protein.

BLUEBERRY CREAM CHEESE POUND CAKE II



Blueberry Cream Cheese Pound Cake II image

This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.

Provided by prissycat

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 16

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 48.5 g, Cholesterol 50.9 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 353.5 mg, Sugar 35.3 g

BLUEBERRY CROISSANT BREAD PUDDING



Blueberry Croissant Bread Pudding image

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

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