Blueberry and Cream Cheese Bread Pudding

We’re trying 4 ways with our freshly baked baguettes, a.k.a french loaf! Which one will you love most? Le francais love their desserts and pastries, we experimented with french-SA pudding fusion – Blueberry & Cream Cheese French Bread Pudding…are you in?

Keen to try the 3x other ways?


Cooking Methods

  • Baking

Prep Time

30 minutes

Cooking Time

40 minutes


For the blueberry French toast:

  • 1 x Food Lover’s Market French loaf (35cm)
  • 1 tin cream cheese
  • 60ml (¼ cup) maple syrup
  • 500ml (2 cups) blueberries
  • 2.5ml (½ tsp) cinnamon

For the custard:

  • 2 eggs
  • 375ml (1½ cups) cream
  • 2.5ml (½ tsp) vanilla essence

For the caramel topping:

  • 80g butter
  • 80ml (1/3 cup) sugar
  • 60ml (¼ cup) maple syrup
  • 2.5ml (½ tsp) cinnamon


For the blueberry French toast:

  1. Pre-heat oven to 180°C. Thinly slice the French loaf.
  2. Combine cream cheese, maple syrup, blueberries and cinnamon in a bowl. Mix until combined. Spread 15ml (1 tbsp) of blueberry cream cheese onto one side of each slice of bread. Place bread slices evenly in a row in the prepared square baking dish of about 20cm.
  3. For the custard, whisk eggs, cream and vanilla together in a bowl. Pour over the bread slices.
  4. Bake for 25 minutes until golden brown.
  5. For the caramel topping:

    1. Melt butter in a saucepan over medium heat. Stir in sugar, maple syrup and cinnamon. Drizzle over the baked bread slices immediately after baking.
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