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!!
Wow! Just wow! That cream cheese addition and in the skillet to bake is genius!
Thanks, Kevin! I appreciate that! 🙂
I love cooking in cast iron, but I just don’t do it often enough! This blueberry bread pudding looks fabulous!
I hear you, Kathy! I’m trying to do better because I love cooking in it too! I have another cast iron goody coming up soon! Thank you, my friend!
this looks insane Annie, I want to dive right in!
This is a keeper! Thanks, friend! 🙂
Oh my…that is yummy! It has everything I like, and some 🙂 . Love the picture of the icing sugar falling delicately down to coat this breakfast/dessert, just beautiful! We’re going to make it for sure!
Thank you, friend! It’s filled with many of my favorites too… Thinking of you in Italy!! 🙂
Epic yes! I’m glad you used that word. GREG
Heheh – I’m glad too! I promise there is no hyperbole at work here…it is that good! Thanks, friend! 🙂
Yep, it’s official, Annie, you’re the Queen of Breakfast Brunch Goodness! 🙂 “Italian bread, fruit and maple syrup” <–I'm all about this! Especially when you're at the helm. Is there a helm for recipe-making? Hehe. Wait a minute, you did take some nautical classes, so I'd say so! Okay, it's clear that I have weekend brain right now. All I need is one entire cast iron skillet FULL of your amazing blueberry bread pudding. Pretty please? 🙂 Love this! Pinning, of course. I hope you and your family have a wonderful weekend! xoxo
Hehehe! Yep, I am officially ready to take the helm…just don’t confer with my crew partners! 😉 I may need a few more lessons before I’m ready for that leap! 🙂 So, my friend – I think you would love this! I wish I could send you a cast iron full! Have a great weekend, lovely! xoxo
OMG! I totally just made bread pudding and I wish I had this amazing idea to use a cast iron skillet! I’m loving this blueberry cream cheese combo! P.S. My dining room is a studio too! LOL
You must use it next time! It creates a buttery crunch that’s to die for!! Let’s hear it for rooms that morph!
This looks just delicious, Annie – I love that you made it in your cast iron skillet – what an attractive way to serve a gorgeous dish. And cream cheese is a brilliant idea! Pinning. Hope you had a good holiday weekend!
Thank you, Geraldine! It seems I can’t get enough of my cast iron these days…I have another recipe (with it) coming up soon! 🙂
Annie, these are calling my name!! What an ingenious idea, perfect for fall weekend mornings… sign me right up, please!!
Bread puddings, French toast…they’re so fall… I’m ready, too! Thank you, friend! 🙂
Your photos are gorgeous! I love that you made this in your cast iron skillet. I”m sure it makes the crust extra delicious!
Thank you, Karen!! You are exactly right – the cast iron creates a crust that is irresistible! 🙂
My Father-in-law gave me a ton of fresh picked Maine blueberries about a month ago. We used a bunch up over the next few days and then I put a big bag of them in the freezer for later use. Well, “later use” just showed up ‘cos I’m using them for this awesome bread pudding! That cream cheese is brilliant too 😉
I can’t think of a finer blueberry for this dish! Enjoy, my friend!! 🙂
I think I’m in trouble now. Only me here and I can’t resist this recipe. Maybe I can time it so the plumber is here when I take it out of the oven. Or the guys who mow the lawn. Because if I’m alone with this bread pudding and it comes out looking like your photographs, and smelling like I’m imagining – I’m gonna eat the whole durn thing until I’m sick. Oh, you’re killing me here. But Thanks. Might as well die happy.
Heheheheee! You are in big trouble! I know I can’t be trusted alone with it! Hope you make it, my friend! I know you’ll love it!
I’ve been dying to try making cobblers, cornbread, etc. in a cast iron skillet, but haven’t thought of bread pudding. This looks amazing and would make a great holiday breakfast 🙂
As soon as I tasted it, I knew this would become Christmas breakfast! Thanks, Megan! 🙂
Every dessert seems to taste even better in cast iron. I’ve never tried bread pudding in one. This looks so incredibly good!
It. Is. Amazing! Thanks, Amanda! 🙂
First things first – you haven’t used your spiralizer yet?!!?? WHAT? Annie, you just broke my heart. GET ON THAT. lol.
Okay, now that I got that out of the way, this bread pudding looks nothing short of MAGICALLY DELICIOUS!! I love love looooooooove that you used the cast iron skillet for this! GENIUS is right! I bet that gives it such a delicious, buttery crust! Gahhhh – I can almost taste it from here! And cream cheese added to the mix?! SWOOOOON! Seriously, this entire pan has my name written all over it! This is happening for Sunday brunch for sure! Pinned! Cheers, sweets! xoxo
Ahhhh! I know! I deserve it! But my brilliant plan is to make your lovely recipe from yesterday! I just love cooking with a cast iron… I see you do, too! For all the reasons you mention! Thanks, sweets! xoxo
Simply exquisite! These photos are amazing. I need a big scoop of the bread pudding with my coffee for breakfast, love that there is cream cheese in this recipe! Take care.
I’ve only had bread pudding for dessert but it makes for a gorgeous breakfast as well! So glad you like it! Thanks for your kind words, my friend! 🙂
Oh now this is my kind of bread pudding! It’s been so long since I’ve made this dish, but I’ve never stuffed it with blueberries before. I love this fun twist, Annie! So perfect for breakfast or dessert!
The cream cheese and blueberries make all the difference! It’s fun to play with ingredients….like your apple pie monkey bread! Oh my! Thanks, Gayle! 🙂
This bread pudding looks and sounds amazing! I must make it soon!
Thanks, Jen! I think you’ll love it! 🙂
I absolutely love using a cast iron skillet. Everything tastes and looks that much better and rustic. Love it! And I have a ton of freshly picked blueberries at home so this is perfect timing. I can imagine the cream cheese in there tasting awesome! Pinned!
Love that you mentioned Christmas….eeeek! Can’t wait. Hubby and I were just speaking about it this past weekend. Won’t be long 🙂 Have a great upcoming weekend! xo
I am all about rustic looking and delicious tasting!! Cast iron meets all the needs! Okay – you and I will quietly talk about Christmas until it’s acceptable! 😉 Thanks, my dear! Have a great day! xo
This is the most epic breakfast ever. Who knew you could do this in a skillet? I’m full of awe at your creativity. I’ve GOT to try this on Sunday!
Cast Iron does everything!! Thank you so much, friend!! 🙂