Lemon Blueberry Bread Pudding Recipe

Introduction

This Lemon Blueberry Bread Pudding is a delightful twist on a classic comfort dessert. Combining zesty lemon with fresh blueberries and rich custard-soaked bread, it’s perfect for a cozy brunch or sweet treat. Serve it warm with ice cream or whipped cream for an extra special touch.

Ingredients

• 1 1/4 cups + 2 Tbsp granulated sugar
• 2 Tbsp lemon zest
• 2 1/2 cups half & half*
• 6 large eggs
• 2 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 2 Tbsp lemon juice
• 1 1/3 cups fresh blueberries
• 1 loaf thick bread, cut and cubed (brioche, French bread, Hawaiian sweet rolls, etc.)
• Vanilla ice cream (for serving)
• Whipped cream (for serving)
• Lemon or vanilla icing/glaze (optional, for serving)

Instructions

1. Step 1: In a small bowl, rub together the granulated sugar and lemon zest until well mixed. Reserve 2 tablespoons of this lemon sugar for later.
2. Step 2: In a blender, combine the half & half, eggs, vanilla extract, sour cream, lemon juice, and the remaining lemon sugar. Blend until smooth and well combined to make the custard.
3. Step 3: Prepare ten small ramekins by spraying with baking spray or greasing with unsalted butter. Alternatively, you can use a 9×13 inch baking dish.
4. Step 4: Divide half of the cubed bread evenly among the ramekins, pressing down slightly to pack it in. Sprinkle about two-thirds of the blueberries evenly over the bread.
5. Step 5: Pour half of the custard mixture over the bread and berries in each ramekin.
6. Step 6: Add the remaining bread cubes and blueberries on top, pressing the bread down gently again.
7. Step 7: Pour the remaining custard evenly over the top, ensuring all the bread is soaked thoroughly.
8. Step 8: Refrigerate the ramekins for 45 minutes to allow the bread to soak up the custard.
9. Step 9: Sprinkle the reserved 2 tablespoons of lemon sugar evenly over the top of each pudding.
10. Step 10: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or non-stick foil, then place the ramekins on the sheet.
11. Step 11: Bake for 55–60 minutes, or until the custard is set and a knife inserted in the center comes out clean. If the topping browns too quickly, tent with foil and continue baking until done.
12. Step 12: Serve warm, topped with vanilla ice cream, whipped cream, or a drizzle of lemon or vanilla icing. Note that the pudding will deflate slightly as it cools, which is normal.

Tips & Variations

• Use day-old or slightly stale bread for better absorption of the custard.
• Try different types of bread such as challah or croissants for a richer flavor.
• Add a handful of chopped nuts or a sprinkle of cinnamon for an extra layer of flavor.
• If fresh blueberries aren’t available, frozen blueberries can be used—do not thaw before adding.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the whole dish covered with foil in a 350°F oven for about 15 minutes. Bread pudding is best enjoyed fresh but keeps well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the pudding and refrigerate it for up to 24 hours before baking. Just add the lemon sugar topping right before baking.

Can I use milk instead of half & half?

Milk can be used, but the pudding will be less rich and creamy. For best results, use half & half or a mixture of milk and cream.

Lemon Blueberry Bread Pudding Recipe

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★★★★★

4.9 from 150 reviews

• Author: Lila
• Total Time: 1 hour 20 minutes prep + 45 minutes soak + 60 minutes bake = approx. 2 hours 5 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Lemon Blueberry Bread Pudding is a rich and zesty dessert combining the creamy custard soaked bread with fresh blueberries and bright lemon flavors. Perfect for a cozy gathering, it features layers of tender bread cubes bathed in a lemon-scented custard, baked to golden perfection and served warm with optional vanilla ice cream, whipped cream, or a lemon glaze.

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Ingredients

Scale 1x2x3x

Lemon Sugar

• 1 1/4 cups + 2 Tbsp granulated sugar
• 2 Tbsp lemon zest

Custard

• 2 1/2 cups half & half
• 6 large eggs
• 2 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 2 Tbsp lemon juice

Main Ingredients

• 1 1/3 cups fresh blueberries
• 1 loaf thick bread, cut and cubed (such as brioche, French bread, or Hawaiian sweet rolls)

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Lemon or vanilla icing/glaze

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Instructions

1. Prepare Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest by rubbing them together until evenly mixed and fragrant. Reserve 2 tablespoons of this lemon sugar for later use.
2. Make Custard: In a blender, add the half & half, eggs, vanilla extract, sour cream, lemon juice, and the remaining lemon sugar. Blend until the custard mixture is smooth and fully combined.
3. Prepare Ramekins: Spray 10 small ramekins with baking spray or grease thoroughly with unsalted butter. Alternatively, a 9×13-inch baking dish can be used for baking.
4. Layer Bread and Blueberries: Divide half of the bread cubes evenly among the ramekins, pressing them down slightly to compact. Sprinkle about two-thirds of the blueberries evenly over the bread in each ramekin.
5. Add Custard: Pour half of the custard mixture over the bread and blueberries in the ramekins.
6. Add Remaining Bread and Blueberries: Top the custard layer in each ramekin with the remaining bread cubes and blueberries, pressing down gently again to compact the layers.
7. Pour Remaining Custard: Carefully pour the rest of the custard over the top, ensuring all the bread is moistened well.
8. Soak: Refrigerate the prepared ramekins for 45 minutes to allow the bread to soak up the custard fully.
9. Add Lemon Sugar Topping: Sprinkle the reserved 2 tablespoons of lemon sugar evenly over the top of the soaked bread puddings.
10. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or non-stick foil and place the ramekins on it.
11. Bake: Bake the bread puddings for 55 to 60 minutes, or until the custard is set and a knife inserted into the center comes out clean. If the tops brown too quickly, tent loosely with foil and continue baking until fully cooked.
12. Serve: Serve the Lemon Blueberry Bread Pudding warm, topped with vanilla ice cream, whipped cream, or your choice of lemon or vanilla icing. Note that the bread pudding will deflate slightly as it cools, which is normal.

Notes

• Half & half can be substituted with a combination of whole milk and heavy cream for a richer custard.
• Use thick, sturdy bread like brioche or French bread for best texture; stale bread works well as it soaks custard better.
• Allowing the pudding to soak for 45 minutes is essential for ensuring a moist, custardy interior.
• If using a single large baking dish, cooking time may vary slightly; watch for custard set and knife test.
• Blueberries can be fresh or frozen (if frozen, thaw and drain before use).
• To enhance lemon flavor, add additional lemon zest to the custard if desired.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry bread pudding, lemon dessert, bread pudding recipe, berry dessert, baked custard dessert