Blueberry-and-Mascarpone-Bread-Pudding

Blueberry Mascarpone Bread Pudding

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Cook Time: 40 – 45 minutes
Portions: 16
Amount per serving
Daily Value %*
Calories260-
Total Fat9g14%
Saturated Fat5g25%
Cholesterol90mg30%
Sodium190mg8%
Potassium207mg6%
Dietary Fiber1g4%
Sugars24g-
Protein7g14%
Vitamin A69mcg-
Vitamin C4mg7%
Calcium111mg11%
Iron1mg6%
Vitamin D0mcg-

Ingredients

  • 1 baguette (12-14 ounces)
  • 6 large eggs
  • 2-1⁄2 cups milk
  • 2⁄3 cup pure maple syrup
  • 1⁄3 cup heavy cream
  • 3⁄4 teaspoon ground cinnamon
  • 1⁄2 teaspoon grated orange rind
  • 2 cups fresh blueberries
  • 1⁄4 cup mascarpone cheese
  • Blueberry Maple Syrup, recipe follows

Blueberry Maple Syrup

  • 2 cups fresh or frozen blueberries
  • 3⁄4 cup pure maple syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch

Instructions

  1. Butter a 9 x 13-inch baking dish; set aside. Cut bread into 1-inch cubes; set aside in a large bowl.
  2. In a separate bowl whisk eggs, milk, syrup, cream, cinnamon and orange rind; pour over bread cubes. Turn into prepared dish. Cover with plastic wrap and chill one hour.
  3. Heat oven to 350⁰F. Stir blueberries into the bread mixture; dot top with small dollops of cheese.
  4. Bake until puffed and golden brown, 40-50 minutes. Serve warm with Blueberry Maple Syrup.
  1. In a saucepan over medium heat, combine blueberries, maple syrup and orange peel.
  2. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture.
  3. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm.

About This Recipe

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