Blueberry and Cream Cheese Bread Pudding

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:

• Pre-heat oven to 180°C. Thinly slice the French loaf.
• 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.
• For the custard, whisk eggs, cream and vanilla together in a bowl. Pour over the bread slices.
• Bake for 25 minutes until golden brown.

For the caramel topping:

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