Bread pudding is a great way to use up stale bread. This version combines maple syrup and blueberries for true Maine flavor.

My husband and I love Maine. We would move there in a heartbeat if he could find a job there.  [Update, he was able to retire from the Navy and we DID move there in 2015!]

Anyway, we love the cold snowy winters and the crisp fall days with the beautiful foliage. We love the warm summer days and cool summer nights. We love New England fall foliage and we love snow.

We also love blueberries and maple syrup. This easy bread pudding recipe combines blueberries and maple syrup ... and uses lots of eggs.

This is a deliciously easy recipe to make for a special breakfast. Great when you have weekend guests. Since you assemble it the night before, you just have to pop it in the oven in the morning. And you would swear you woke up in Maine !

Blueberry Maple Bread Pudding with Sticky Blueberry Sauce  

Makes 4 servings.

Six 1" slices day-old bread (such as brioche, french, etc.)
8 oz cream cheese
1/2 Cup fresh or fresh or frozen Maine blueberries
6 eggs
1 Cup heavy cream
1/4 C maple syrup, plus more for drizzling
1 t. cardamom
1 t. vanilla bean paste
Whipped cream, optional

Cut bread into 1" cubes. Place half the cubes in a single layer in a buttered 8" baking dish. Cut cream cheese into 1/2" cubes and space evenly over bread cubes. Top with blueberries and remaining bread.

In a small bowl, whisk eggs, heavy cream, maple syrup, cardamom and vanilla. Pour over bread mixture, pressing down with the back of a spoon or spatula to soak all the bread evenly.

Cover pan with plastic wrap or foil and refrigerate overnight.

In the morning, remove from refrigerator and preheat oven to 350 degrees. Bake covered for 45 minutes, then uncover and continue to bake an additional 30 minutes until top is golden brown.

While pudding is baking, make Blueberry Sauce and heat some additional Maple Syrup. Serve warm with Blueberry Sauce and additional Maple Syrup drizzled over top. 

Add an optional dollop of whipped cream.

For the Blueberry Sauce

1/2 Cup sugar
1 T cornstarch
1/2 Cup water
1/2 Cup fresh or frozen Maine blueberries

Combine the sugar, cornstarch and water. Boil in small saucepan, whisking to combine, for 2-3 minutes until thickened. Add blueberries and simmer for about 10 minutes, stirring gently until berries burst and the sauce thickens.

©2012 by Fresh Eggs Daily, Inc. and updated in 2024 for Coop to Kitchen. All rights reserved.