Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, bread pudding with cream cheese. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
For the best bread pudding you'll ever make try this recipe for an old fashioned creamy and rich bread pudding, topped with a cream cheese frosting. In a large bowl, cream together cream cheese and sugar until fluffy. Leftover raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding.
Bread Pudding with Cream Cheese is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Bread Pudding with Cream Cheese is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have bread pudding with cream cheese using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Bread Pudding with Cream Cheese:
- Make ready Bread
- Prepare ● Milk
- Take ● Sugar
- Take ● Egg
- Take Cream cheese
- Take [Optional]
- Prepare Maple syrup, etc.
Bread pudding makes a great dessert, but it also makes a great breakfast, brunch item, snack or lunch box addition. Place bread in baking dish; top with half of blueberries. Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries. Pour egg mixture over blueberries and bread.
Steps to make Bread Pudding with Cream Cheese:
- Dice the bread and cream cheese into bite-sizes. Put into a heatproof container.
- Mix all ● ingredients together and pour slowly into the container. Bake in a toaster oven for 7-10 minutes to finish.
- Enjoy as it is, with syrup or cinnamon.
Top with remaining bread cubes and pineapple. In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight. Remove bread pudding from refrigerator while oven heats. Place half the bread mixture in the bottom of a large, well-greased cast-iron skillet.
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