Blueberry Bread Pudding
- 1 hrs.
- Yield 8 Servings
Butter an 8-inch square dish; set aside. Cut bread in ½-inch cubes (about 7 cups). In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, sugar, salt, and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight. Preheat oven to 325 degrees. Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving.