This cream cheese bread pudding is a delicious sweet treat that is easily made in the Ninja Foodi or air fryer. It’s filled with blueberries and a nice light citrus flavor of lemon extract. Moist and creamy, it is sure to become a new favorite!
Be sure to read through this post…I have some super helpful tips!
Blueberry Cream Cheese Bread Pudding
This recipe is easy to make and is perfect for a Sunday brunch or anytime sweet treat. There is a nice decadent combination of flavor from the buttery croissants, fresh blueberries, and lemon extract.
After making this recipe, my family quickly devoured it. And my husband has already requested that I make it again.
This recipe was made with instructions for using an Air Fryer. But, I made it in my Ninja Foodi on the Air Crisp function and it came out perfectly.
Disclaimer: I was recently sent a copy of The Air Fryer Revolution to review. And I was given permission to share this recipe from the cookbook. All opinions are my own and all photography in the post are mine.
Excerpted from AIR FRYER REVOLUTION: 100 Crispy, Healthy, Fast & Fresh Recipes © 2019 by Urvashi Pitre. Photography ©2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Inside the Air Fryer Revolution, you will find a variety of 100 recipes. Air Fryer recipes for appetizers, eggs & cheese, vegetables, chicken/poultry, seafood, beef, pork & lamb, desserts, and spice mixes.
There’s a ton of inspiring new flavors and many different recipes you may not have considered making in an air fryer.
Such as Harissa Shakshuka and Chile Cheese Cornbread with Corn. Or a Cajun Bacon Pork Loin Fillet. I’m especially excited to try out the Italian Steak Rolls in my Ninja Foodi!
But, let’s get back to dessert. And on to this deliciously moist blueberry cream cheese bread pudding recipe!
Ninja Foodi Bread Pudding
I made this bread pudding a few times using my Ninja Foodi and there were a few things that I needed to alter slightly from the original recipe.
The first time I made it, I purchased and used the 3 cup bundt pan as the recipe calls for. But it was not big enough. I had a lot of wasted food and no other pan to use in my Foodi.
So, I purchased a new 6 cup bundt pan. It worked perfectly.
The other thing that I omitted was adding 3 tablespoons to the bundt pan and caramelizing it at 400 degrees inside of the Foodi.
The original recipe calls for doing this in an air fryer. However, my Foodi just blew the sugar all over the place.
I’m not sure how this would work in a regular air fryer. It is worth a shot and I’ll leave those instructions below in notes.
And aside from those two things, this bread pudding is marvelous! I definitely recommend trying this recipe.
Blueberry Cream Cheese Bread Pudding
Ingredients
- 1 cup light cream or half and half
- 4 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon pure lemon extract
- 4 cups cubed croissants
- 1 cup blueberries
- 4 ounces cream cheese cut into small cubes
Instructions
- In a large bowl, combine the cream, eggs, sugar, and the lemon extract. Whisk until well combined.
- Add the blueberries, cream cheese, and the cubed croissants. Toss gently until everything is thoroughly combined and set aside.
- Pour the croissant mixture into a 6 cup bundt pan, distributing it evenly accross the pan. Place the pan in the air fryer basket.
- Set the Ninja Foodi function to Air Crisp and the temperature to 350 degrees F. Air Crisp or fry for about 60 minutes, or until the custard is set in the middle.
- Allow to rest for about 10 minutes before unmolding it onto a serving pan.
- Serve and enjoy.
Notes
As mentioned in the post, I skipped this step and this recipe is still fantastic without it!
Denise Freitas says
I have a 5 qt foodie that I use for the 2 of us in our camper. My husband had picked a handful of blackberries so I was looking for a way to use them. For an 8 inch cake pan I used 1 cup evaporated milk on place of the cream, 2 T sugar and 6 drops sucralose drops. I added 1/2 tsp vanilla. 4 slices of whole grain bread & 2 oz cubed cream cheese. I did add 2 T cream because the bread was soaking up the liquid. I sprayed my cake pan with cooking spray. I used the bake feature instead of the air crisp. I checked it at 25 min and it was almost too brown on top. Next time I’ll cover it with foil and bake for 20 min then remove the foil and bake until golden. I know the difference in bake time resulted from making a reduced amout. This is a very versatile recipe and I will make it with blueberries & lemon next time. Thanks!