This Cast Iron Blueberry Stuffed Bread Pudding has all the warm and delicious flavors of fall, and comes together to create the ultimate breakfast…or dessert…whichever you prefer!
I don’t know what it is about me plus Italian bread, fruit, and maple syrup…
When these ingredients come together in my mind, I am set on a delicious path pointed straight toward bread pudding as its final destination.
This recipe is no exception.
Soft Italian bread laced with fresh blueberries, cinnamon, vanilla, and local maple syrup create a bread pudding so incredible, it’s hard to imagine that anything could make it better…
But guess what?
I found a way.
Cream cheese and cast iron.
Walk with me…I was recently taking stock of the various items and props stacked and stored in my dining-room-turned-studio. And sitting there, on a shelf, behind my spiralizer with biscuit cutters nested in and herb and salt bowls set around it, was my favorite cast iron pan.
My wheels got turning and I thought to myself – bread pudding – in a cast iron – that’s got to be fabulous!
And guess what?
I was right.
It was probably one of the tastiest ideas I have had in a while… along with this, this and this…
Here’s the thing: what cast iron does for the bottom layer of bread pudding is just about everything you’d hope for.
Before the pan gets loaded up with its sweet pudding fixins, melt a few pats of butter directly in the pan. This creates a buttery crunch that takes this dish from good to great!
Epic is not too large a descriptor for this bread pudding.
This dish makes for a wonderful breakfast or dessert for any special occasion! Or for any regular day that you want to make special!
Buon Appetito!
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Cast Iron Blueberry Stuffed Bread Pudding
- Category: Breakfast
Description
This Cast Iron Blueberry Stuffed Bread Pudding has all the warm and delicious flavors of fall and comes together to create the ultimate breakfast…or dessert…whichever you prefer!
Ingredients
- 6 eggs
- 2 cups milk
- 1 tsp. cinnamon
- 1 Tbsp. vanilla paste
- 1/3 cup maple syrup
- 2 cups fresh blueberries, divided
- 1 loaf soft Italian bread, cut into 1-inch cubes (about 5 cups)
- 4 Tbsp. butter
- 8 oz. cream cheese, cut into 1-inch cubes
- 1/2 cup warm maple syrup
- Confectioners’ sugar
Instructions
- In a large mixing bowl, combine eggs, milk, cinnamon, vanilla and maple syrup. With a fork, mix until combined, then gently stir in one cup of blueberries.
- Add cubed bread to the egg mixture, let sit and soak up liquid.
- Preheat oven to 350 F.
- In the meantime, melt butter over medium heat in a cast iron pan.
- Remove from heat and place half of the bread mixture in the bottom of the prepared cast iron.
- Equally distribute the cream cheese cubes and remaining fresh blueberries.
- Pour the remaining bread mixture into cast iron.
- Bake covered with foil for 30 minutes.
- Remove foil and continue to bake approximately 15 – 30 minutes more or until bread pudding is set and the top is golden.
- In a small sauce pan over medium, heat syrup until bubbly.
- Serve the bread pudding hot with the syrup drizzled over each serving and a dusting of confectioners’ sugar.
We’re not finished yet….
Check out these blueberry inspired recipes before you leave!
Blueberry Mascarpone Pound Cake with Marinated Berries
Vanilla & Fresh Blueberry Ice Cream with Blueberry Sauce
Lemon Cake with Blueberry Drizzle & Sweetened Whipped Cream
CIAO!!
I’m such a fan of blueberries. And cast iron.
Makes two of us! Thanks, Jeff!
This sounds amazing! I love the rustic look of a bread pudding and baking in a cast iron pan makes perfect sense. All those blueberries are just bursting with flavor!
Hi Kathy, This is enormously full of flavor! Thanks, friend!
omg mama wishing i could break keto for this!!! YUMMM
omg sweeta, how ’bout we make it when you’re home for the holidays!!! love you <3
This is gorgeous. I don’t love to bake, but I could do this!!! Love all of the ingredients.
Oh yes – this is for the non-bakers! Thank you, Mimi!
Annie, this looks so good. My cast-iron pans are jealous! Seriously, we’re huge fans of bread pudding and the cream cheese just begs to be tried. Thanks for sharing!
Heheh! I think you need to put your pans out of their misery! Thanks, Bill!
Looks so delicious Annie! I would love to have a skillet of this blueberry pudding just for myself… I can take care of it – if not all for breakfast, will definitely be gone by the time I have afternoon coffee, lol! Pinned.
I like the way you think, my friend! 🙂
What size cast iron skillet did you use?
The 10-inch. 🙂
This is such a stunning dish, not to mention seriously delicious! And cooked in cast iron is right up my alley 😉
Oh yeah – cast iron cooking is always the best! Thanks, Jennifer! 🙂
I have no words for how good this sounds right now. I just want to do a faceplant into that skillet! Which sounds painful, but I think it would be worth it. Have a great weekend, Annie!
It may be painful, but I assure you, it will be worth it! 😉 Thanks, dear!
I definitely remember this deliciousness!!! I’m thrilled you re-posted this, because it reminds me I need to make this immediately! I can’t let summer fresh blueberries pass me by without devouring a few servings of this bread pudding! Pinning! Cheers!
Yes! Pure happiness! Thank you, my friend!
Wow! I’m all over this bread pudding Annie. Such a comforting dish for all the end of summer blueberries! Love that you did it in a skillet!
Thanks, Mary Ann! It’s a great way to ride out summer!
Hey I love this recipe can’t wait to make it, I love my cast iron it’s all I cook with? I have marionberies that I want to use them instead of the blueberry, would it work ok. Marionberries are my favorite.
You bet! I’m sure that would be delicious! I’ve never had marionberries…I’ll need to find me some! Enjoy!
Yummy! Nice idea! I like to way how you come up with your idea to make the recipe. Definitely nice breakfast. Thanks for sharing this, Annie. Happy weekend.
Thank you, Sabrina!! I appreciate you stopping by with a kind word!
blueberry with bread pudding: all of my favorites are here – in one dish. i’m getting crazy about it. can’t wait to try.
this is gonna be the best breakfast ever!
Thank you, Pat!! I think you’ll really enjoy it! 🙂