Beat pudding mix and milk in large bowl with whisk 2 min. Whisk in sugar and eggs until blended. Add bread; stir to evenly coat. Gently stir in blueberries.
Spoon into 9-inch baking dish sprayed with cooking spray.
Bake 40 min. or until centre is set and top is golden brown. Sprinkle with icing sugar just before serving with Cool Whip.
Kraft Kitchen Tips!
Prepare using 2 cups frozen raspberries.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 260 mg
Carbohydrate 29 g
Fibre 1 g
Sugars 14 g
Protein 5 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.