No matter how many times I make bread pudding (it’s so easy you can do it every day), I’ll never get tired of it. The crusty edges, the oozing center. And you don’t have to be ashamed about eating it for breakfast.
Here’s a simple bread pudding with summer blueberries. I thought cream cheese would go well in it, but I wanted to keep it healthy and substituted Greek yogurt. It’s a lazy person’s cheesecake, but in no way does it taste like a slacker’s dessert.
Blueberry “Cream Cheese” Bread Pudding
Inspired by Emeril Lagasse 
Oil, for greasing pan
8 slices day-old crusty bread, cut into 1/2-inch cubes (about 4 cups)
4 large eggs
1 cup Greek yogurt*  (recommended brand: Fage)
3/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1 1/2 cups milk
2 cups blueberries
Preheat the oven to 350 degrees F.
Grease an 8×8-inch pan with oil.
In a large bowl, whisk together eggs, yogurt, sugar and vanilla until very smooth. Stir in milk and add the bread and blueberries. Let sit for 30 minutes, stirring occasionally.
Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Bread pudding is best hot out of the oven, or refrigerated after a day.
*To make Greek-style yogurt, put 2 cups of plain yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel (made without bleach). Place the strainer over a large bowl and drain in the refrigerator for at least 8 hours, or until the yogurt is as thick as sour cream. Makes 1 cup.
Nutella bread pudding recipe