Blueberry Cheesecake Bread Pudding
Author: Brenda Craig
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
For the Bread
- 1 loaf Basic Low Carb Yeast Bread (See directions for Tweaks)
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring (or 1 Tablespoon Melted Butter)
- ⅜ cupTHM Super Sweet Blend (6 Tablespoons)
For the Berries
- 1¼ cups fresh blueberries (reduce to ¾-1 cup if using frozen)
For The Topping
- ⅔ cup Sugar Free Brown Sugar
- ⅓ cup THM Baking Blend
- ⅜ cup cold butter (6 tablespoons)
- ⅓ cup chopped nuts (optional)
For The Cheesecake Filling
- 12 ounces cream cheese (softened)
- 1½ tablespoonsTHM Super Sweet Blend
- 1½ teaspoons lemon zest
- 1½ teaspoons lemon juice
For the Filling Mixture
- 2 cups half and half
- 4 whole eggs
- 2 tablespoons butter (melted)
- ⅓ cup Sugar Free Maple Syrup
- 1 TablespoonTHM Super Sweet Blend
- 3 doonks THM Pure Stevia Extract
- 1 teaspoon ground cinnamon
- salt
- ½ teaspoon xanthan Gum
Instructions
For the Bread (make the day before for best results):
- Make 1 loaf of Basic Low Carb Yeast Bread increase the sweetener to 6 TBS or ⅜ cup Super Sweet Blend or equivillent. Add vanilla and butter extracts. Bake bread spread into a 13 x9 inch flat pan and allow to cool.
Cut bread into ½-1" cubes and spread out to dry slightly.
For the Cheesecake Filling:
- In a small shallow bowl, mash cream cheese with a fork. Add the Super Sweet Blend, lemon zest and lemon juice. Stir well. Set Aside.
For the Filling Mixture:
- In a medium bowl add half n' half, eggs, melted butter, maple syrup, Super Sweet Blend, THM Stevia Extract, cinnamon and salt and whisk until well combined.
For the Topping
- Mix dry ingredients, cut in cold butter till resembles crumbles refrigerate till needed.
To Assemble:
- Butter or spray a 2.5 quart casserole dish.
- Layer bread cubes in the bottom of the casserole, and top with 1 cup of blueberries.
- Dollop teaspoons of cheesecake mixture over top of the berries in an even layer
- Pour Filling Mixture (milk/egg mixture) slowly and evenly over top, making sure to cover all the bread. Press down if necessary.
Let set at least one hour before baking or refrigerate for up to 24 hours. - Preheat oven to 350 degrees. Sprinkle topping on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 to 25 minutes or until the top is golden and the pudding jiggles when you shake the dish. Cool for at least 10 minutes, preferably 20 to 30. - Store leftovers in the frig for no more than 1-2 days.
Nutrition Information
Serving size: ¾ cup Calories: 343 Fat: 32g Carbohydrates: 9g Sodium: 251mg Fiber: 3g Protein: 8g Cholesterol: 165mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/blueberry-cheesecake-bread-pudding/