Blueberry Bread Pudding Boat
A blueberry bread pudding-stuffed French loaf with maple syrup for dipping.
- 4 oz cream cheese softened
- 1/4 cup sugar
- 1 tspn cinnamon
- 4 eggs
- 1/2 cup heavy cream
- 14 oz French bread 1 loaf
- 1 cup blueberry
- maple syrup for dipping
Combine the softened cream cheese, sugar, and cinnamon in a mixing bowl.
Add the eggs and heavy cream. Whisk until combined well and set aside.
Preheat your oven to 400˚F.
Cut a rectangle on the top of the French bread loaf and remove the top and the "flesh" of the bread underneath.
Tear the piece that was just removed into smaller bite-sized pieces.
Fold the pieces of bread and the blueberries into the egg mixture.
Line a baking sheet with parchment and place the “bread boat” on it. Pour in the bread and egg mixture.
Bake for 30-40 minutes until the top of the loaf is golden brown.
Let the bread cool before cutting into slices. Serve with maple syrup.