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Cream cheese bread pudding which also tastes like cheesecake bread pudding sliced in pieces and decorated with fresh berries and powdered sugar.
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Cream Cheese Bread Pudding

Cream Cheese Bread Pudding is made with custard cream cheese, berries and bread. It is easy to prepare, so creamy and smooth, and no one will guess how easy it is to make this amazing dessert for breakfast.
Course Breakfast and Brunch Recipes, Dessert
Cuisine American
Keyword air fryer bread pudding, cheesecake bread pudding, cream cheese bread pudding
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Servings 6 people
Calories 156kcal

Equipment

Ingredients

  • 6 Slices Bread Brioche Bread preferred but any other bread works including stale leftover bread.
  • 1 8 oz. Cream Cheese
  • ½ cup Fruit , Berries
  • ½ cup milk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup honey

Instructions

Prepare the Cheesecake Bread Pudding

  • In a mixing bowl, combine softened cream cheese with honey. In another bowl combine milk, egg and vanilla essence. Whisk well.
  • Cut the edges of of bread slices. Arrange them on cutting board and apply cheese and honey mixture on each. Cut your fruit or berries in bite size and arrange on top of the slathered slice of the breads.
  • Cover with other halves of the slices and cut each sandwich in three equal pieces. Arrange these cut sandwiches vertically and neatly in greased cake pan or spring foam pan. Fill in the gaps with bread pieces, if any.
  • Pour the milk egg mixture over the arranged cream cheese and berry filled sandwiches. Let the milk mixture get soaked in bread for at least an hour. Bake or Air Fry per instructions below.

How To Make it in the Air Fryer

  • Prepare the bread pudding custard mixture as described above. Make sure to use a spring foam pan that fits inside your air fryer. 6x6 inch pan fits.
  • Place the prepared baking pan in the air fryer basket. Set the air fryer to 350 degree Fahrenheit for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.

How To Make it in Instant Pot

  • Prepare the bread pudding custard mixture as described above. Make sure to use a spring foam pan that fits inside your Instant Pot. 6x6 inch pan fits. Cover the pan with a paper towel and aluminum foil, so the condensation does not go into the pudding.
  • Add 1.5 cups of water to the instant pot steel insert and place a trivet in. Put the covered pan on the trivet. Close the lid. Vent SEALED position.
  • Press Manual or Pressure Cook mode. Choose high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then move the valve to venting to release the leftover pressure.
  • Open the Instant Pot and carefully lift the trivet with the pan, and take it out. Insert a knife to check if the pudding has cooked through.

How to Make it in Oven

  • Preheat the oven to 350 degree Fahrenheit. Bake for about 40-50 minutes or until the center is firm and set.

How To Serve

  • Serve the bread pudding warm or at room temperature. Top it with freshly cut fruit or berries, and drizzle some maple syrup or honey on top. Sift or sprinkle some powdered sugar. A dollop of ice cream is awesome too. Enjoy !!

Notes

If possible prepare the bread pudding mixture a night before and let it soak in flavors overnight before baking.  If you need to make it quickly, let it soak for at least an hour before bake. This is a great prep ahead recipe. We usually make the preparations night prior and then just bake it fresh for breakfast.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 135IU | Calcium: 66mg