Blueberry Cheesecake Bread Pudding

I will not be posting a bunch of desserts here, because I honestly don't make desserts that often.  However, I do make one dessert very well, bread pudding.  I have made bread puddings for weddings, formal dinners, cocktail parties, high school reunions and many more.  Bread pudding is a lot like a blank canvas, the artist can take the final product in any direction he wants, choose the medium, colors, etc.  Which is why you can serve it in so many different situations.  I post this recipe with the knowledge that thanksgiving is right around the corner, and I for one, do not enjoy pumpkin pie or pecan pie.  Lets discuss pumpkin pie for a second...boiled pumpkin flesh that has been mashed into a homogeneous goo, corn syrup, and sugar...why is this so popular??? If you break it down into individual parts, nothing sounds good about this...So no thanks, I'll stay away. 

Bread Pudding

8 plain cake donuts
8 blueberry cake donuts
1/2 cup frozen or fresh blueberries
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
2 cups heavy cream
5 large eggs, lightly beaten
3/4 cup sugar
1 stick unsalted butter, softened at room temperature

Preheat oven to 350 degrees. 

Beat the butter and eggs until combined.  Add your eggs, heavy cream, cinnamon, and vanilla.  Beat until blended. 

Butter your baking dish.  Break doughnuts into bite size pieces and layer into the baking dish.  Top donuts with blueberries in an even layer.  Pour egg mixture over top of the doughnuts. Push down on top of donuts to ensure full coverage. Let sit for 10-15 minutes for the egg mixture to soak into the donuts.

Cover with foil and bake for 40 minutes.  Remove foil and bake for ten more minutes.

Cream Cheese Icing

16 ounces cream cheese, softened to room temperature
2 sticks butter, softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar (also called confectioners sugar)

In a large mixing bowl beat the cream cheese, butter and vanilla together until smooth.  Add the sugar on low speed in small amounts, increase the speed of the beaters until light and fluffy.

Spread icing on the bread pudding.  I recommend serving with a big glass of cold milk.

The most difficult part of baking this dessert is having to smell it while its cooking!  The best part of this dessert is that its great after the meal all hot and melt-tastic.  But just like thanksgiving dinner, the leftovers are out of this world!  I love a piece, cold, in the morning for breakfast.  Eat up!!!

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