BLUEBERRY BREAD PUDDING

Name: BLUEBERRY BREAD PUDDING
Total time: 60 min
Yield: 6
Ingredients: Philadelphia Cream Cheese 100g; Blueberries 450g; Lemon, zest and juice 1; Vanilla extract 2 tsp; Caster sugar 45g; Cornflour 1 tsp; Eggs 2; Caster sugar 20g; Milk 150ml; Bread end slices, halved 6; Demerara sugar 2 tsp; Philadelphia Cream Cheese 80g; Icing sugar, plus extra to dust 1/2 tsp

The creamy richness of Philadelphia cream cheese and the tangy sweetness of blueberries blend perfectly in this modern bread pudding recipe.

Let's whip it up

Total time:

0 h

Servings:

Difficulty:

Hard

Ingredient list

For the filling:
Philadelphia Cream Cheese 100g
Blueberries 450g
Lemon, zest and juice 1
Vanilla extract 2 tsp
Caster sugar 45g
Cornflour 1 tsp
For the Bread Topping:
Eggs 2
Caster sugar 20g
Milk 150ml
Bread end slices, halved 6
Demerara sugar 2 tsp
To finish:
Philadelphia Cream Cheese 80g
Icing sugar, plus extra to dust 1/2 tsp

Allergens

Wheat, Egg, Milk

Preheat the oven to 190�C.

To make the filling, add the blueberries, lemon juice and zest, vanilla, sugar, and cornflour to a saucepan. Heat gently for 3-5 minutes until the blueberries are a little softened and syrupy.

Remove from the heat and pour into a baking dish.

In a separate bowl, whisk together the eggs, Philadelphia, and sugar until smooth.

Mix in the milk and then dip in each slice of bread, letting it soak for a minute.

Add the bread on top of the blueberries, sprinkle on the demerara sugar and bake for 20-25 minutes until the top is crisp.

Remove from the oven and let the pudding cool for 10 minutes.

Mix the remaining Philadelphia with the icing sugar until smooth.

Add dollops of the mixture on top of the pudding to serve, and dust with icing sugar if you like.

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