Blueberry Cheesecake Bread Pudding

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh or frozen
  • 1 tsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Lemon juice
  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 Pinch Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 1/2 cup Almonds

• Bread & Baked Goods

  • 6 heaping cups Stale bread cubes

• Dairy

  • 2 tbsp Butter
  • 1 package Cream cheese
  • 3 cups Whole milk

Found on devour-blog.com

Description

Ingredients

• 6 heaping cups stale bread cubes
• 2 cups blueberries (fresh or frozen)
• ½ cup sliced almonds
• 3 cups whole milk
• 4 eggs
• 2 tablespoons melted butter
• ⅓ cup maple syrup
• Pinch of salt
• 1 package (250g) cream cheese, at room temperature
• 2 tablespoons sugar
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Directions

• Butter or spray a 2.5 quart casserole dish and set aside.
• In a medium bowl, make the milk/egg mixture: combine milk, eggs, melted butter, maple syrup, and salt and whisk until well combined.
• 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.
• Layer half of the bread cubes in the bottom of the casserole, and top with 1 cup of blueberries. Using a teaspoon, dollop of cheesecake mixture overtop of the berries in an even layer. Top with remaining bread cubes, followed by the 2nd cup of blueberries.
• Pour milk/egg mixture slowly and evenly overtop, making sure all the bread gets moistened (press down with a spatula if necessary). Let sit for at least 1 hour (or up to 24 hours) in the refrigerator.
• Preheat oven to 350 degrees F. Sprinkle almonds overtop of pudding. Cover with a lid (or foil) and bake for 30 minutes. Remove cover and continue baking for an additional 20-25 minutes, until the top is puffed and golden and the pudding barely jiggles when you shake the dish. Set aside to cool for at least 10 minutes.
• Leftovers keep in the refrigerator for 1-2 days.