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Blueberry Bread Pudding

Ingredients  

  • 12 slices of Cinnamon Bread (Crust removed) 
  • 1 8 oz Package of Cream Cheese
  • 1 Cup of Blueberries  
  • 12 Large Eggs 
  • 1/4 Cup of Sugar
  • 2 Cups of Milk
  • 1/3 Cup of Maple Syrup or Honey

        •  

Sauce

  • 1 Cup of Sugar
  • 2 Tbsp. of Cornstarch
  • 1 Cup of Blueberries
  • 1 Tbsp. of Butter
  • 1 Cup of Water

Bread Alternatives: Day old Cinnamon rolls and/or Italian bread. A loaf of Pepperidge Farm Cinnamon raisin bread is especially good. (If using all Italian bread, add more Sugar.)

Tear bread into1" pieces.  Place half into a well-greased 9"x13" baking dish.  Cut cream cheese into 1" cubes and place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs and sugar. Add milk and syrup.  Mix well! Pour over bread mixture.  Cover and chill at least 5 hours or overnight.  Remove from the refrigerator, 30 minutes before baking time.

Baking: Place oven at 350 degrees. Bake for 30 minutes covered. Uncover and bake for an additional 25 minutes or until center is set.

Sauce: In medium saucepan, combine sugar and cornstarch; add water.  Bring to a boil over medium heat.  Boil 3 minutes, stirring constantly.  Stir in blueberries and reduce heat.  Simmer 10 minutes or until berries burst. Stir in butter. 

Serve over pudding.

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