Blackberry Bread Pudding

For a breakfast sweet treat, prepare this unique healthful bread pudding.

Blackberry Bread Pudding
Donna Weihofen


  • 12 ounces bread,* (top crusts removed) cut in 1″ cubes (about 6 cups)
  • 4 ounces Neufchatel or regular cream cheese, cut in 1/4″ cubes
  • 1 cup sugar-free blackberry jam, warmed in a microwave
  • 1 cup Egg Beaters or 4 eggs
  • 2 cups fat-free milk or milk of your choice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar


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  • Butter a 9 x 13 inch baking pan. Place one-half of the bread cubes in bottom of pan. Top with cubes of cream cheese and drizzle with jam. Top with remaining bread.
  • In a small bowl, combine Egg Beaters or eggs, milk, cinnamon, nutmeg, salt, and vanilla. Pour over bread. Press down lightly with spatula or your hands. Cover and refrigerate overnight.
  • When ready to bake, preheat oven to 325 degrees. Bake covered for 20 minutes. Uncover and sprinkle brown sugar evenly over the top. Continue to bake uncovered 20 – 30 minutes or until set. Let sit 10 minutes before serving.
  • Serve with blueberry or maple syrup if desired.

*If bread comes in a 1 pound loaf, use ¾ of the loaf.

(Serves 8)

Nutritional Information per serving: 240 Calories, 4 gm. Fat, 9 gm. Protein, 42 gm. Carbs, 12 mg. Cholesterol, 1.4 mg. Fiber

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