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
Scale
- 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.