Blueberry Bread Pudding

3 large croissants, or plain bread
1 cup blueberries, fresh or frozen
8 oz cream cheese, softened
2/3 cup sugar, see note
2 eggs
1 tsp vanilla, or almond extract
1 cup milk
2 tbsp powdered sugar, optional for serving

Preheat oven to 350°F / 175°C. Grease a 9-inch / 22 cm square baking pan and set aside.
On a cutting board, cut bread roughly into 1-inch pieces.
Place bread into prepared pan and sprinkle blueberries evenly across the top.
In a medium bowl, beat the cream cheese, sugar, eggs and vanilla together until smooth.
While blending, gradually add the milk to make a batter of pourable consistency.
Pour batter evenly on top of bread pieces and blueberries.
Bake for 30-40 min until puffy and golden. Check halfway through and cover lightly with foil if the bread is browning too much.
Remove from the oven set aside to cool for 5 minutes.
Dust with optional powdered sugar. Serve & enjoy!
While any baking pan will work, I prefer using a heavy enameled pan for even heat distribution.
You can use less sugar such as 1/2 cup if you prefer.

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