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U.S. Highbush Blueberry Council

Blueberry Bread Pudding

Calling all bread pudding lovers! We understand – this is one dessert you just can’t pass up. The good news is, Blueberry Bread Pudding takes a light twist on a classic indulgence. Made with less fat, but not less flavor, this Blueberry Bread Pudding is great way to do a decadent dessert that won’t weigh you down!


  • 1 loaf (16 ounces) sliced, firm-textured white bread, crusts removed
  • 2 cups fresh or frozen blueberries
  • 4 ounces light cream cheese (from an 8-ounce package), cut in ¼-inch cubes
  • 4 eggs, lightly beaten
  • 2 cups low fat milk
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon


  1. Butter an 8-inch square baking dish
  2. Set aside
  3. Cut bread in ½-inch cubes (makes about 7 cups)
  4. In the prepared baking dish, layer half of the bread cubes and half the blueberries
  5. Sprinkle with all the cream cheese
  6. Cover with remaining bread cubes and blueberries
  7. In a bowl, combine eggs, milk, sugar, salt and cinnamon
  8. Pour over bread
  9. Gently press bread down to absorb milk mixture
  10. Refrigerate, covered, at least 20 minutes or overnight
  11. Preheat oven to 325°F
  12. Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour
  13. Let stand 10 minutes before serving
  14. Slice in 8 rectangles
  15. Serve with maple syrup, if desired

Number of servings (yield): 8


Per Portion:

268 calories

11 g protein

8 g fat

37 g carbohydrate

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