Tuesday, June 4, 2013

Blueberry Cheese Cake Bread Pudding

Print Friendly and PDFOMG this was wicked good. It's a combo of blueberry cheesecake with the warm crunchy savory goodness of bread pudding.  Great for a special occasion!

1 large loaf sourdough French bread     
1 stick butter     
2 pints blueberries      
12 large eggs     
1 quart half-and-half
2 cups heavy whipping cream      
2 cups white sugar
2 cups brown sugar    
1 tablespoon pure vanilla extract  
3 teaspoons ground cinnamon      
2 teaspoons freshly grated nutmeg
top with butter & sugar
2 packs Cream cheese chopped    

COOKING MUSIC SELECTION: Led Zeppelin - Blueberry Hill

Coat a large baking dish with butter.  Cut up the loaf of sourdough French bread into cubes.  In a large bowl, add the eggs, half and half, heavy whipping cream, sugars, vanilla, cinnamon, nutmeg and whip well with a wisk until blended well.  Pour mixture over the bread cubes, add the blueberries, and cubed cream cheese chunks and mix well.  Cover and let the mixture soak for 3 hours or overnight.

Pour into the baking dish and top with remaining butter and sugar.  Bake at 375 degrees for 45 minutes.  Let sit for 15 minutes before serving, ENJOY!

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