Ingredients:

  • 1 lb day-old brioche, cut into 1-inch cubes
  • 2 cups fresh or frozen blueberries
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp lemon zest
  • 2 tbsp turbinado sugar
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Grease a 9x13 inch baking dish generously with butter. Place half of the bread cubes into the dish.
  2. In a small bowl, whisk the softened cream cheese, powdered sugar, and lemon zest until smooth. Drop small dollops over the bread, then scatter half of the blueberries.
  3. Cover with the remaining bread and berries.
  4. In a large bowl, whisk together the eggs, egg yolks, granulated sugar, milk, heavy cream, vanilla, cinnamon, and salt until the sugar is dissolved and no streaks of egg remain.
  5. Pour the custard evenly over the bread layers. Press down lightly to ensure all bread is submerged. Let rest for at least 20 minutes to allow the bread to absorb the liquid.
  6. Preheat oven to 350°F (175°C). Drizzle the top with melted butter and sprinkle with turbinado sugar.
  7. Bake for 50 minutes until the pudding is set in the center and the top is golden brown and crispy.