Blueberry Cheesecake Bread Pudding — OH MY GOODNESS! Life just got a whole lot sweeter.
A Bread Pudding That Tastes Like Cheesecake
This Blueberry Cheesecake Bread Pudding is studded with fresh blueberries and layered with a creamy cheesecake filling. The crunchy streusel topping and bright berry flavor make it perfect for a special breakfast or an unforgettable dessert any day of the week.
Originally inspired by a recipe from Brenda at Texas Brew Salsa, the recipe was refined to achieve the ideal texture and balance of sweetness. If you loved the Basic Low Carb Yeast Bread, this is a fantastic way to use it beyond sandwiches and french toast — creating a decadent, low-carb-friendly treat that still fits a Trim Healthy Mama approach.
I included step-by-step photos to make assembly simple. It sounds more complicated than it is — give it a try and you’ll be glad you did. Please leave a comment if the photos and instructions are helpful.
- For the Bread
- 1 loaf Basic Low Carb Yeast Bread (see note below for tweaks)
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring (or 1 tablespoon melted butter)
- 3/8 cup THM Super Sweet Blend (6 tablespoons)
- For the Berries
- 1 1/4 cups fresh blueberries (use 3/4–1 cup if frozen)
- For the Topping
- 2/3 cup sugar-free brown sugar
- 1/3 cup THM Baking Blend
- 3/8 cup cold butter (6 tablespoons)
- 1/3 cup chopped nuts (optional)
- For the Cheesecake Filling
- 12 ounces cream cheese, softened
- 1 1/2 tablespoons THM Super Sweet Blend
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons lemon juice
- For the Filling Mixture
- 2 cups half and half
- 4 whole eggs
- 2 tablespoons melted butter
- 1/3 cup sugar-free maple syrup
- 1 tablespoon THM Super Sweet Blend
- Stevia extract to taste (small pinch or a few drops)
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 teaspoon xanthan gum
- Prepare one loaf of Basic Low Carb Yeast Bread, increasing the sweetener to 6 tablespoons (3/8 cup) or an equivalent. Add vanilla and butter extracts. Bake the bread in a 13 x 9-inch flat pan and allow to cool. Cut into 1/2–1 inch cubes and spread out to dry slightly.
- In a small bowl, mash the softened cream cheese with a fork. Add the Super Sweet Blend, lemon zest, and lemon juice. Stir until smooth and set aside.
- In a medium bowl whisk together half and half, eggs, melted butter, sugar-free maple syrup, Super Sweet Blend, stevia extract, cinnamon, salt, and xanthan gum until well combined.
- Combine the dry topping ingredients and cut in cold butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Butter or spray a 2.5-quart casserole dish.
- Layer the bread cubes in the bottom of the casserole and scatter 1 cup of blueberries over the bread.
- Drop small dollops (about a teaspoon each) of the cheesecake mixture evenly over the berries.
- Slowly pour the filling mixture (milk and eggs) evenly over the bread, making sure all pieces are moistened. Press down gently if needed. Let the assembled pudding sit at room temperature for at least one hour, or refrigerate up to 24 hours for a make-ahead option.
- Preheat the oven to 350°F (175°C). Sprinkle the streusel topping over the pudding. Cover with foil and bake for 30 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the center jiggles slightly. Cool for at least 10 minutes, preferably 20–30 minutes before serving.
- Store leftovers refrigerated for 1–2 days.
Helpful Notes
Use fresh blueberries for best texture; if using frozen berries, reduce the amount slightly to prevent excess moisture. Making the bread a day ahead and allowing the bread cubes to dry a bit improves the custard absorption and final consistency. This recipe converts well to low-carb and sugar-free ingredients without sacrificing flavor — the cheesecake layer and lemon brighten the pudding and make it taste more like a dessert than a traditional bread pudding.
