Blueberry Bread Pudding Boat
A blueberry bread pudding-stuffed French loaf with maple syrup for dipping.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Ingredients
- 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
Instructions
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Combine the softened cream cheese, sugar, and cinnamon in a mixing bowl.
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Add the eggs and heavy cream. Whisk until combined well and set aside.
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Preheat your oven to 400˚F.
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Cut a rectangle on the top of the French bread loaf and remove the top and the "flesh" of the bread underneath.
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Tear the piece that was just removed into smaller bite-sized pieces.
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Fold the pieces of bread and the blueberries into the egg mixture.
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Line a baking sheet with parchment and place the “bread boat” on it. Pour in the bread and egg mixture.
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Bake for 30-40 minutes until the top of the loaf is golden brown.
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Let the bread cool before cutting into slices. Serve with maple syrup.