Blueberry Cream Cheese Bread Pudding A La Mode recipe

Okay, let’s dive into creating a truly decadent and well-loved dessert! This Blueberry Cream Cheese Bread Pudding A La Mode isn’t just a recipe; it’s an experience. The first time I made this, my kitchen filled with the most incredible aroma – a warm, sweet, slightly tangy scent that had everyone migrating towards the oven. When it finally emerged, golden brown and bubbling, and I scooped that first spoonful topped with melting vanilla ice cream, it was pure bliss. The contrast of the warm, custardy bread pudding, studded with juicy blueberries and pockets of creamy cheesecake-like goodness, against the cold, smooth ice cream is simply divine. My family, usually a tough crowd with new desserts, devoured it. My son, who claims not to like “wet bread,” asked for seconds, and my husband declared it the “best bread pudding ever.” It’s since become a staple for special occasions, cozy Sunday dinners, and honestly, anytime we need a serious dose of comfort and joy. It’s rich, indulgent, and surprisingly easy to put together, making it a winner in every way.

The Ultimate Blueberry Cream Cheese Bread Pudding A La Mode: A Recipe for Pure Bliss

This isn’t just any bread pudding. The addition of cream cheese creates pockets of tangy, cheesecake-like richness, while fresh or frozen blueberries burst with sweet-tart flavor. Served warm with a scoop of melting vanilla ice cream (“a la mode”), it transforms into an utterly irresistible dessert that’s perfect for gatherings, holidays, or simply as a luxurious treat to brighten your day. Get ready to impress your taste buds and any guests lucky enough to share this with you!

Ingredients for Your Decadent Blueberry Cream Cheese Bread Pudding

Crafting this masterpiece requires a selection of quality ingredients that come together to create a symphony of flavors and textures. Here’s what you’ll need:

For the Bread Pudding Base:

• Bread: 1 large loaf (about 1 to 1.5 pounds) of day-old or slightly stale bread. Brioche, challah, or a rich white bread work best. Cut into 1-inch cubes (about 8-10 cups). Using stale bread is key, as it absorbs the custard better without becoming overly mushy.
• Milk: 2 cups whole milk. You can use 2% but whole milk lends a richer flavor.
• Heavy Cream: 2 cups heavy cream. This is essential for the luxurious, creamy texture.
• Granulated Sugar: 3/4 cup, plus 2 tablespoons for sprinkling (optional). Adjust to your sweetness preference.
• Eggs: 5 large eggs, lightly beaten. These bind the custard and give it structure.
• Vanilla Extract: 2 teaspoons. Use good quality pure vanilla extract for the best flavor.
• Ground Cinnamon: 1 teaspoon.
• Ground Nutmeg: 1/4 teaspoon (optional, but recommended for warmth).
• Salt: 1/4 teaspoon. This balances the sweetness.
• Unsalted Butter: 2 tablespoons, melted, for greasing the baking dish, plus extra for dotting if desired.

For the Cream Cheese Swirl:

• Cream Cheese: 8 ounces (1 block) full-fat cream cheese, softened to room temperature. This is crucial for a smooth swirl.
• Granulated Sugar: 1/4 cup.
• Egg Yolk: 1 large egg yolk. This adds richness to the cream cheese mixture.
• Vanilla Extract: 1/2 teaspoon.
• Lemon Zest: 1 teaspoon, freshly grated (optional, but adds a lovely brightness).

For the Blueberry Element:

• Blueberries: 2 cups fresh or frozen blueberries. If using frozen, do not thaw them beforehand.
• Granulated Sugar: 2 tablespoons (optional, if your blueberries are tart).
• Lemon Juice: 1 teaspoon fresh lemon juice (optional, brightens the blueberry flavor).

For Serving (A La Mode):

• Vanilla Ice Cream: Your favorite brand. This is the “a la mode” magic!
• Powdered Sugar: For dusting (optional).
• Extra Blueberries or a Blueberry Sauce: For garnish (optional).

Step-by-Step Instructions: Crafting Your Masterpiece

Follow these instructions carefully, and you’ll be well on your way to creating a show-stopping dessert.

1. Prepare the Bread:
* If your bread isn’t stale, you can lightly toast the cubes. Spread the bread cubes in a single layer on a baking sheet and bake at 300°F (150°C) for 10-15 minutes, or until slightly dried out but not browned. Let them cool.
* Place the bread cubes in a large mixing bowl.

2. Make the Custard:
* In a separate large bowl, whisk together the whole milk, heavy cream, 3/4 cup granulated sugar, lightly beaten eggs, 2 teaspoons vanilla extract, cinnamon, nutmeg (if using), and salt until well combined and the sugar is mostly dissolved.
* Pour this custard mixture evenly over the bread cubes. Gently press down on the bread with a spoon or your hands to ensure all pieces are moistened.
* Let the bread soak in the custard for at least 30 minutes, or up to an hour, at room temperature. For even better flavor, you can cover and refrigerate it for several hours or overnight. If refrigerating overnight, allow it to sit at room temperature for about 30 minutes before baking. This soaking time is crucial for the bread to fully absorb the liquid, resulting in a tender, not dry, pudding.

3. Prepare the Baking Dish and Oven:
* Preheat your oven to 350°F (175°C).
* Generously grease a 9×13 inch baking dish (or a similar 3-quart capacity dish) with the 2 tablespoons of melted butter. Ensure all sides are coated to prevent sticking.

4. Make the Cream Cheese Swirl:
* While the bread is soaking, prepare the cream cheese mixture. In a medium bowl, beat the softened cream cheese with an electric mixer (or vigorously by hand) until smooth and creamy.
* Add the 1/4 cup granulated sugar, egg yolk, 1/2 teaspoon vanilla extract, and lemon zest (if using). Beat until well combined and lump-free. Set aside.

5. Prepare the Blueberries (if using fresh and adding sugar/lemon):
* If using fresh blueberries and they are tart, or you prefer them a bit sweeter, gently toss them in a small bowl with the 2 tablespoons of sugar and 1 teaspoon of lemon juice. If using frozen blueberries, you can skip this step and add them directly as they are.

6. Assemble the Bread Pudding:
* After the bread has finished soaking, give it another gentle stir.
* Spread half of the soaked bread mixture into the prepared baking dish, distributing it evenly.
* Scatter half of the blueberries over the bread layer.
* Dollop half of the cream cheese mixture randomly over the blueberries and bread. You don’t need to spread it perfectly; these pockets of cream cheese are what make it special.
* Top with the remaining soaked bread mixture, spreading it gently.
* Scatter the remaining blueberries over the top.
* Dollop the remaining cream cheese mixture over this final layer.
* Optional: If you like a crispier top, you can sprinkle the remaining 2 tablespoons of granulated sugar over the surface and dot with a few small pieces of extra butter.

7. Bake the Bread Pudding:
* Place the baking dish in the preheated oven.
* Bake for 50-60 minutes, or until the pudding is puffed, golden brown on top, and the custard is mostly set. The center should still have a slight jiggle, but it shouldn’t be liquid. An instant-read thermometer inserted into the center should read around 170-175°F (77-79°C).
* If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.

8. Rest the Bread Pudding:
* Once baked, carefully remove the bread pudding from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the custard to finish setting up and makes it easier to scoop. It will still be wonderfully warm.

9. Serve A La Mode:
* Scoop generous portions of the warm Blueberry Cream Cheese Bread Pudding into bowls.
* Top each serving with a scoop of your favorite vanilla ice cream.
* Optional: Dust with powdered sugar or drizzle with a little extra blueberry sauce for an even more impressive presentation.

Nutrition Facts: A Guideline

• Servings: This recipe typically yields 10-12 generous servings.
• Calories per serving (approximate): Around 450-550 calories.

Please note: Nutritional information is an estimate and can vary significantly based on the specific ingredients used (e.g., type of bread, fat content of dairy), portion sizes, and any modifications. This dessert is an indulgence, rich in carbohydrates from the bread and sugar, fats from the cream, butter, and cream cheese, and protein from the eggs and dairy. Enjoy it as a special treat!

Preparation and Cooking Time: Plan Your Indulgence

Understanding the time commitment will help you plan when to start this delightful dessert.

• Preparation Time:
  • Active Prep: Approximately 25-30 minutes (cubing bread, mixing custard and cream cheese mixture, assembling).
  • Soaking Time: Minimum 30 minutes, ideally 1 hour, or up to overnight in the refrigerator.
• Cooking Time: 50-60 minutes.
• Resting Time: 15-20 minutes (essential for setting).
• Total Time (excluding extended soaking): Approximately 1 hour 35 minutes to 2 hours.
• Total Time (including 1-hour soak): Approximately 2 hours 35 minutes to 3 hours.

Planning ahead, especially for the bread soaking, will ensure a smooth and enjoyable baking process.

How to Serve Your Blueberry Cream Cheese Bread Pudding A La Mode

Serving this dessert is all about enhancing its inherent deliciousness. The “a la mode” is key, but here are some ways to present and enjoy it:

• The Classic A La Mode:
  • Serve the bread pudding warm, not piping hot, but warm enough to gently melt the ice cream.
  • Top with a generous scoop of high-quality vanilla bean ice cream. The contrast between the warm, custardy pudding and the cold, creamy ice cream is heavenly.
• Garnishes for Extra Flair:
  • Dusting of Powdered Sugar: A light sieve of powdered sugar over the top just before serving adds an elegant touch.
  • Fresh Mint Sprig: A small sprig of fresh mint provides a pop of color and a hint of freshness.
  • Extra Fresh Blueberries: Scatter a few fresh blueberries around the plate or on top of the ice cream.
• Sauce Sensations:
  • Blueberry Sauce or Coulis: Drizzle a homemade or store-bought blueberry sauce over the pudding and ice cream for an intensified blueberry flavor.
  • Caramel Sauce: A warm drizzle of caramel sauce can add another layer of sweet indulgence.
  • White Chocolate Sauce: For a truly decadent twist, a drizzle of melted white chocolate complements the blueberries and cream cheese beautifully.
• Serving Vessels:
  • Serve in individual bowls to catch all the melty ice cream and custardy goodness.
  • For a more rustic presentation, you can serve directly from the baking dish at the table (after resting).
• Beverage Pairings:
  • A cup of freshly brewed coffee or a caffe latte cuts through the richness beautifully.
  • A glass of milk is a comforting classic pairing.
  • For an adult treat, consider a dessert wine like a late-harvest Riesling or a sweet Moscato d’Asti.

No matter how you choose to serve it, the combination of warm blueberry cream cheese bread pudding and cold ice cream is a guaranteed crowd-pleaser.

Additional Tips for Bread Pudding Perfection

Unlock the full potential of your bread pudding with these expert tips:

1. The Right Bread Matters:
   • Stale is Best: Day-old or even two-day-old bread is ideal. Staler bread has less moisture and will soak up the custard more effectively without turning into complete mush. Richer breads like brioche, challah, or even croissants (for an ultra-decadent version) provide superior flavor and texture compared to standard white sandwich bread. Avoid sourdough unless you want a very distinct tangy note.
2. Don’t Rush the Soak:
   • Allowing the bread to soak for at least 30 minutes (and ideally longer, even overnight in the fridge) is crucial. This ensures every piece of bread is thoroughly saturated with the custard, leading to a uniformly moist and flavorful pudding. Gently press the bread down into the custard to ensure full submersion.
3. Room Temperature Cream Cheese:
   • For the smoothest, most lump-free cream cheese swirl, ensure your cream cheese is fully softened to room temperature before beating it. Cold cream cheese will be difficult to blend and can result in small lumps in your swirl. Take it out of the fridge at least an hour before you plan to use it.
4. Perfectly Baked – The Jiggle Test:
   • Bread pudding is done when it’s puffed, golden brown, and the edges are set, but the center should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools. Overbaking can lead to a dry or rubbery texture. An internal temperature of 170-175°F (77-79°C) is a good indicator of doneness.
5. Flavor Variations & Customizations:
   • Citrus Zest: Add orange zest along with or instead of lemon zest to the cream cheese mixture or custard for a different citrusy note.
   • Spices: Feel free to adjust the spices. A pinch of cardamom or allspice can add complexity.
   • Nuts: Toasted pecans or walnuts (about 1/2 cup) can be added with the blueberries for a delightful crunch.
   • Other Berries/Fruits: While blueberries are classic, try raspberries, blackberries, or even chopped peaches or apples (pre-cooked slightly if using apples).
   • Chocolate: For a chocoholic twist, scatter 1/2 cup of white chocolate chips or dark chocolate chunks along with the blueberries.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Blueberry Cream Cheese Bread Pudding:

1. Q: Can I use frozen blueberries?
   • A: Absolutely! Frozen blueberries work wonderfully in this recipe. There’s no need to thaw them before adding them to the bread pudding; just toss them in frozen. Using them frozen can actually help prevent them from bleeding too much color into the custard during assembly. You might need to add a few extra minutes to the baking time.
2. Q: What’s the best type of bread to use for bread pudding?
   • A: Rich, slightly dense breads that are a day or two old are best. Brioche and challah are top choices due to their eggy, buttery flavor and sturdy texture that holds up well to soaking. French bread, Italian bread, or even leftover croissants can also be used. Avoid very soft, fresh sandwich bread as it can become too soggy. The key is that it’s somewhat stale or dried out.
3. Q: Can I make this bread pudding ahead of time?
   • A: Yes, this recipe is great for making ahead. You have a couple of options:
     • Assemble and Refrigerate: You can assemble the entire bread pudding (up to the baking step), cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-45 minutes before baking, and you may need to add 5-10 minutes to the baking time.
     • Bake and Reheat: Bake the bread pudding as directed, let it cool completely, then cover and refrigerate for up to 3 days. To reheat, you can warm individual portions in the microwave or cover the entire dish with foil and reheat in a 300°F (150°C) oven for 20-30 minutes, or until warmed through.
4. Q: My bread pudding turned out soggy/runny. What went wrong?
   • A: Several factors can lead to a soggy bread pudding:
     • Not enough bread or too much liquid: The ratio of bread to custard is important. If there’s too much liquid or not enough bread to absorb it, the pudding can be runny.
     • Bread wasn’t stale enough: Fresh, moist bread won’t absorb as much custard.
     • Not baked long enough: The custard needs sufficient time to set. Ensure the center is just slightly jiggly, not liquid.
     • Not enough resting time: Letting the pudding rest after baking allows the custard to fully set. Cutting into it too soon can make it seem runnier.
5. Q: Can I make this recipe dairy-free or gluten-free?
   • A: Adapting this recipe can be challenging but possible:
     • Dairy-Free: You could try using full-fat oat milk or a creamy nut milk (like cashew) in place of whole milk, and a high-quality dairy-free heavy cream alternative. For the butter, use a dairy-free butter substitute. For the cream cheese, there are several plant-based cream cheese alternatives available; choose one with a good texture and flavor. Results may vary in richness and texture.
     • Gluten-Free: Use a good quality gluten-free bread. Gluten-free breads can vary widely in absorbency, so you might need to adjust the amount of bread or soaking time slightly. Look for a sturdy, rich gluten-free bread, like a brioche-style if available.

Enjoy every moment of making and, more importantly, eating this incredible Blueberry Cream Cheese Bread Pudding A La Mode! It’s a dessert that truly brings comfort and joy to any table.

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