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U.S. Highbush Blueberry Council

Blueberry Mascarpone Bread Pudding

Blueberry Mascarpone Bread Pudding



  • 1 baguette (12-14 ounces)
  • 6 large eggs
  • 2-1/2 cups milk
  • 2/3 cup pure maple syrup
  • 1/3 cup heavy cream
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated orange rind
  • 2 cups fresh blueberries
  • 1/4 cup mascarpone cheese
  • Blueberry Maple Syrup, recipe follows

Blueberry Maple Syrup

  • 2 cups fresh or frozen blueberries
  • 3/4 cup pure maple syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch



  1. Butter a 9 x 13-inch baking dish; set aside. Cut bread into 1-inch cubes; set aside in a large bowl.
  2. In a separate bowl whisk eggs, milk, syrup, cream, cinnamon and orange rind; pour over bread cubes. Turn into prepared dish. Cover with plastic wrap and chill one hour.
  3. Heat oven to 350⁰F. Stir blueberries into the bread mixture; dot top with small dollops of cheese.
  4. Bake until puffed and golden brown, 40-50 minutes. Serve warm with Blueberry Maple Syrup.

  1. In a saucepan over medium heat, combine blueberries, maple syrup and orange peel.
  2. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture.
  3. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm.