BLUEBERRY BREAD PUDDING
The creamy richness of Philadelphia cream cheese and the tangy sweetness of blueberries blend perfectly in this modern bread pudding recipe.
Difficulty
Hard
Serves
6
Time
1hr
Allergens
Milk
Eggs
Wheat
What you need
-
For the filling
-
For the Bread Topping
-
To finish
Putting it together
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- Preheat the oven to 190°C.
- To make the filling, add the blueberries, lemon juice and zest, vanilla, sugar, and cornflour to a saucepan. Heat gently for 3-5 minutes until the blueberries are a little softened and syrupy.
- Remove from the heat and pour into a baking dish.
- In a separate bowl, whisk together the eggs, Philadelphia, and sugar until smooth.
- Mix in the milk and then dip in each slice of bread, letting it soak for a minute.
- Add the bread on top of the blueberries, sprinkle on the demerara sugar and bake for 20-25 minutes until the top is crisp.
- Remove from the oven and let the pudding cool for 10 minutes.
- Mix the remaining Philadelphia with the icing sugar until smooth.
- Add dollops of the mixture on top of the pudding to serve, and dust with icing sugar if you like.
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