My mum used to make a version of this bread pudding as a special breakfast for us when we were growing up. I like to think this is a slightly healthier version, with less sugar. Her recipe has more cream cheese and is doused in a homemade blueberry syrup, which is absolutely decadent. If you want to go that direction, you can always make a basic syrup like this. With fresh blueberries and whole wheat bread cubes, I can convince myself that I can eat this a few mornings in a row. And for a treat (or dessert), you could drizzle maple syrup over the whole thing. Oooooh. Or add a streusel topping halfway through baking if you want some true decadence in your life. Otherwise, this is a perfectly delightful, somewhat healthy, very quick weekend breakfast.
Preparation time: 5-10 minutes
Total time: 50 minutes-1 hour, 20 minutes
4-5 cups whole-wheat bread, torn or cut into one-inch cubes
2 cups milk
4 eggs, lightly beaten
1/4 cup brown sugar
1/8 cup white sugar
1 tsp. cinnamon
1/8-1/4 tsp. nutmeg
1 1/4 tsp vanilla
1 cup blueberries
4 oz. Cream cheese, cut into small cubes
Grease a 9-inch baking pan (I believe mine is a little smaller) or something similar.
Combine the milk, eggs, sugars, and spices in a medium mixing bowl and stir well to combine.
Gently mix the bread cubes, small chunks of cream cheese, and blueberries together in a separate bowl. Pour the mix into the greased baking pan.
Carefully (and slowly) pour the liquid mixture over the bread cubes so it is evenly distributed. Gently press everything down with the back of a fork or spoon. Let it rest covered for 20-30 minutes, so the bread soaks up the liquid.
Preheat your oven to 350 degrees.
Bake it uncovered for 35-40 minutes, checking on it after 25 minutes. If it is browning too much, tent it with a piece of foil for the remaining time.
Serve it warm plain or with a drizzle of homemade blueberry syrup or a good maple syrup.