CREAM CHEESE BLUEBERRY BREAD
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl toss blueberries with 2 Tbsp flour. Set aside.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in blueberries.
- Pour batter into two greased 9'' x 5'' loaf pans and baked for approximately 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
- Let rest on wire rack for 10 minutes. Run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack.
Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 240 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
BLUEBERRY BREAD PUDDING
My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes., Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts :
BLUEBERRY CREAM CHEESE POUND CAKE II
This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.
Provided by prissycat
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 48.5 g, Cholesterol 50.9 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 353.5 mg, Sugar 35.3 g
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
BLUEBERRY, BREAD PUDDING
Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!
Provided by Rita1652
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
- Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
- Preheat oven 350.
- Remove wrap sprinkle brown sugar on top and dot with butter.
- Bake in oven for 45-50 minutes.
- Just before serving heat caramel and whiskey in a microwave proof dish.
- Dust pudding with powdered sugar and pour some sauce over pudding.
BLUEBERRY BREAD PUDDING
Blueberry Bread Pudding made with fresh or frozen blueberries can be served warm as a dessert or brunch item! This easy recipe can be made the day of or turned into an overnight dish!
Provided by Janelle
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*F
- Slice baguette up into cubes and place in a greased 9x9 casserole dish.
- Add blueberries on top of baguettes and set aside.
- In a bowl, blend cream cheese and sugar until smooth, free of chunks.
- Add eggs and vanilla and blend well.
- While mixing, slowly add milk.
- Once blended, pour over sliced up baguettes.
- Press all bread into milk mixture, coating every piece. Let sit for 20 minutes, or cover and refrigerate overnight.
- When ready to bake, soak all bread again and bake for 40 minutes, or until fully cooked, with center set and not liquid.
Nutrition Facts : Calories 208 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CROISSANT BREAD PUDDING
This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
- Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
- Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
- Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
- Remove the bread pudding to a rack and let cool for 10 minutes.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g
BLUEBERRY CREAM CHEESE BREAD PUDDING
Make and share this Blueberry Cream Cheese Bread Pudding recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Spray a 2 quart shallow baking dish.
- Bake the cubed bread for 8-10 minutes on a cookie sheet.
- Beat eggs and 3/4 cup sugar in bowl, until light colored.
- Add the orange peel and vanilla, then half & half; mix well.
- Put the toasted bread cubed in the dish and cover with half of the berries.
- Combine cream cheese and 2 tablespoons sugar, mixing well.
- Drop this over the berry and bread mixture.
- Sprinkle the remaining berries on top.
- Pour egg mixture over.
- Wait 5 minutes, then bake 50-55 minutes.
- Sprinkle the confectioners' sugar over before serving warm.
Nutrition Facts : Calories 746.9, Fat 40, SaturatedFat 22.9, Cholesterol 318.6, Sodium 526.7, Carbohydrate 81.5, Fiber 2.6, Sugar 55.4, Protein 17.4
BLUEBERRY CREAM CHEESE BREAD PUDDING
Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.
Provided by Loves2Teach
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees
- Spray 2 qt shallow baking dish with non-stick spray.
- Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
- Add half-and-half; mix well.
- Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
- Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
- Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
- Sprinkle with powdered sugar; serve warm.
Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17
BLUEBERRY BREAKFAST BREAD PUDDING
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
Provided by D. Todd Miller
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
OVER-THE-TOP BLUEBERRY BREAD PUDDING
A recipe I received in my Simple and Delicious Magazine today. It looks so good, can't wait to try it. This was the winner for the berry bonanza contest. Time doesn't include the standing time. Update 7/2013 - Due to previous reviewers and myself, I am cutting the sugar by 1/2 of the original posted recipe. So if you really like things super sweet, use the full 2 cups sugar. I also cut the white chocolate chips in half for both the pudding and sauce.
Provided by diner524
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
- Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
- For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 806.8, Fat 45, SaturatedFat 26.9, Cholesterol 174.7, Sodium 515.5, Carbohydrate 87.9, Fiber 2.7, Sugar 38.3, Protein 15.3
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