Blueberry Cheesecake Bread Pudding. OH MY GOODNESS!! Life just got a whole lot sweeter.
I’d never been a huge fan of bread pudding until now — this Blueberry Cheesecake Bread Pudding tastes more like cheesecake than a traditional bread pudding.
This dish is studded with fresh blueberries and layered with creamy cheesecake filling, transforming an ordinary breakfast or dessert into something special. A crunchy topping adds texture and contrast, making it ideal for family gatherings, brunch, or a cozy weekend treat. It works beautifully as a dessert or a decadent morning meal on a special occasion. The recipe has been refined to balance sweetness and richness while keeping it aligned with low-carb, sugar-free preferences.
With the enthusiastic response to the Basic Low Carb Yeast Bread I shared previously, I wanted to offer new ideas for using that bread beyond sandwiches and French toast. This bread pudding is one delicious way to put that loaf to use and enjoy a dessert that leans toward cheesecake while remaining trim-healthy friendly.
This version was inspired and developed in collaboration with Brenda, who contributed the original concept. We tested and tweaked the recipe until the texture and flavor were just right. Many thanks to her for the inspiration and helpful tips.
Note: I included step-by-step photos during development. The process may look involved, but it’s straightforward — please give it a try. You’ll be glad you did.
If the photos and instructions are helpful, please leave a comment — feedback is appreciated.
- For the Bread
- 1 loaf Basic Low Carb Yeast Bread (see notes for tweaks)
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring (or 1 tablespoon melted butter)
- 3/8 cup Super Sweet Blend (approximately 6 tablespoons)
- For the Berries
- 1 1/4 cups fresh blueberries (reduce to 3/4–1 cup if using frozen)
- For the Topping
- 2/3 cup sugar-free brown sugar
- 1/3 cup baking blend (or a low-carb baking mix)
- 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 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 butter, melted
- 1/3 cup sugar-free maple syrup
- 1 tablespoon Super Sweet Blend
- A few drops pure stevia extract, to taste (or equivalent)
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 teaspoon xanthan gum
- Make one loaf of Basic Low Carb Yeast Bread, increasing the sweetener to 6 tablespoons (3/8 cup) of Super Sweet Blend. Add vanilla and butter extracts. Bake the bread in a 13 x 9-inch flat pan and allow it to cool completely. Cut the cooled bread into 1/2–1 inch cubes and spread them out to dry slightly.
- In a small shallow 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 the 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 across the bottom of the dish, then sprinkle 1 cup of blueberries evenly over the bread.
- Drop teaspoon-sized dollops of the cheesecake mixture evenly over the berries and bread.
- Slowly pour the filling mixture (the milk and egg mixture) over the layered bread, making sure it soaks the bread thoroughly. Press down gently if needed. Let the dish sit for at least one hour, or refrigerate up to 24 hours for best texture.
- Preheat the oven to 350°F (175°C). Evenly sprinkle the chilled topping over the assembled pudding. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, until the top is golden and the pudding jiggles slightly when shaken. Cool for at least 10 minutes before serving, preferably 20–30 minutes.
- Store any leftovers in the refrigerator and consume within 1–2 days for best quality.
Products and Notes
This recipe works well with low-carb and sugar-free ingredients such as sugar-free sweetener blends, a low-carb baking mix, and a reduced-sugar brown sugar substitute. If you prefer a richer cheesecake flavor, allow the assembled pudding to rest overnight in the refrigerator before baking. Fresh blueberries provide the best texture and flavor, but frozen berries can be used—reduce the quantity slightly and do not thaw before assembling to avoid excess moisture.
