Blueberry Cheesecake Bread Pudding

Blueberry Cheesecake Bread Pudding
Cheesecake and Bread Pudding = an AMAZINGLY DELICIOUS  combination!

Blueberry Cheesecake Pudding

My Blueberry Cheesecake Bread Pudding is a must try recipe.  It is so easy to make with a few stale croissants, fresh or frozen blueberries soaked in an incredible cheesecake custard and baked to perfection.  This bread pudding can be served warm with a scoop of vanilla icecream – it perfectly delicious, or cold with a dusting of icing sugar!  This is  a show stopper breakfast, brunch or dessert recipe. Recipe demonstration below!

Blueberry Cheesecake Bread Pudding

Cooking with Chika


  • 3 croissants
  • 1 ½ cups blueberries fresh or frozen
  • 8- ounce package cream cheese
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk


  • Preheat oven to 350F. Lightly butter baking dish and set aside.
  • Cut croissants into 1-inch pieces and place into baking dish in an even layer.
  • Sprinkle blueberries on top, evenly.
  • In a medium bowl, beat cream cheese, sugar, eggs, cinnamon and vanilla together until smooth.
  • Add milk and mix until fully combined.
  • Pour batter evenly over croissant pieces and blueberries.
  • Let bread pudding sit for 10-15 minutes.
  • Bake for 30 to 35 minutes, until top is golden brown.
  • Remove from oven and allow to cool for 5 min.


***This bread pudding can be served hot/warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar . It can also be served at room temperature or cold straight out of the fridge!

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