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Blueberry and White Chocolate Bread Pudding in Mini Phyllo Shells

Total Time: 45 MIN Makes: 60 desserts
Prep Time: 20 MIN Cook Time: 25 MIN

Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH

  • 10 ounces white bread
  • 1 cup white chocolate chips
  • 8 ounces liquid egg product
  • 6 1/2 ounces heavy cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 6 ounces fresh or frozen blueberries
  • 4 packages (15 count, each) Athens® graham cracker flavor phyllo shells or traditional phyllo shells


Cut bread into quarter inch squares.  In a medium mixing bowl, combine bread, white chocolate, egg, cream, sugar and vanilla. Once the bread is completely saturated gently fold in the blueberries. Spoon mixture into each phyllo shell, place them on a baking sheet and bake in preheated 350 F oven for 20 minutes or until the filling is completely set. Let cool and serve either room temperature or cold.