Blueberry Cheesecake Bread Pudding

It can be hard to find a dessert recipe that is delicious and, ultimately, good for you. This delicious bread pudding infuses blueberries and cheesecake into one heart-healthy dish.

Blueberries are constantly ranked as having one of the highest concentrations of antioxidants among all fruits and vegetables. Antioxidants are absolutely crucial to your health because they fight free radicals  and allow your body to put up its best defense.

Blueberries are important for fighting infections, heart disease, and some cancers, and have even been found to improve memory. Furthermore, they are full of vitamin C, good dietary fibers, manganese, and iron.

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Photo credit: A Healthier Michigan

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blueberry cheesecake pudding


  • 6 heaping cups stale whole grain bread cubes
  • 2 cups blueberries (fresh or frozen)
  • ½ cup sliced almonds

For the milk/egg mixture:

  • 3 cups whole milk
  • 4 eggs
  • 2 Tbsp. melted butter
  • ⅓ cup maple syrup
  • Pinch of salt

For the cheesecake filling:

  • 1 package cream cheese, at room temperature
  • 2 Tbsp. sugar
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice

Blueberry Cheesecake Bread Pudding

1. Spray a 9x13 inch pan with non-stick cooking spray and set aside.
2. In a medium bowl, combine milk, eggs, melted butter, maple syrup, and salt and whisk until well combined.
3. In a small bowl, make the cheesecake filling: mash the cream cheese with a fork. Add the sugar, lemon zest and lemon juice and stir until incorporated.
Assemble the pudding:
1. Layer half of the bread cubes in the bottom of the pan, and top with 1 cup of blueberries.
2. Spread cheesecake mixture on top of the berries in an even layer.
3. Top with remaining bread cubes, followed by the 2nd cup of blueberries.
4. Pour milk/egg mixture slowly and evenly over the top, making sure all the bread gets moistened (press down if necessary). Let sit for at least 1 hour (or up to 24 hours) in the refrigerator.
5. Preheat oven to 350 degrees F. Sprinkle almonds on top.
6. Cover with foil and bake for 30 minutes.
7. Remove cover and continue baking for an additional 20-25 minutes, until the top is puffed and golden and the pudding barely moves when you shake the dish. Set aside to cool for at least 10 minutes. Enjoy warm!

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