Blueberry Bread Pudding - My Recipe

Bread Pudding has always been one of my favorite Desserts.  When I decided to make a Bread Pudding that didn't "break" {get watery after baking}, I put my love of lemon and blueberries into it and came up with this wonderfully moist and luscious Bread Pudding.  Then I added a Lemon Anglaise Sauce to it...oh my!  Out of this world.  Great for any night of the week or for Guests to dinner.  It makes a delightful dessert for Tea, also.   

Bread Pudding

6c Egg Bread cubes

2c Fresh Blueberries, divided, save 1/2c for serving

8 large Eggs, well beaten

4oz Philadelphia Cream Cheese in 1/2" cubes

3T grated Lemon zest

11/2c Sugar

1/2c dark Brown Sugar

1/2c salted Butter, melted

2c Whole Milk

3c Heavy Cream

3t Cinnamon

4t Vanilla

Lemon Anglaise Sauce

1/2c reserved Blueberries

1t lemon zest

1 teaspoon sugar

2 cups whipping cream

1 container YoPlait Lemon Creme Pie Yogurt

Trim crusts off bread and cut into 1” cubes. Arrange half of the bread cubes in a greased 13x9 pan. Scatter two thirds each of the blueberries and lemon rind over the top of the bread cubes. Add the cubed Cream Cheese pieces, then top with the remaining bread cubes, blueberries and lemon rind.  

In a bowl, whisk eggs, milk, cream, butter, vanilla, cinnamon and sugar. Pour over bread mixture. Allow to set for 20 minutes. {can be covered with saran wrap and refrigerated for up to 24 hours at this point}  Preheat oven to 325°. Bake uncovered in the center of the oven for 60-90 minutes or until tested done when knife inserted in center comes out clean. Serve warm or cold…or microwave for 30-45 seconds to re-warm it.

Combine the berries, zest and sugar and refrigerate until ready to serve.  Whip cream to stiff peaks. Top the individual serving of Bread Pudding with a heaping Tablespoon {or more} of the Lemon Crème Pie Yogurt with a dollop of whipped cream on top. Then top with some of the refrigerated Blueberries. Oh, my…it’s so good. Serve. Chill remaining Bread Pudding.