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Lemon Blueberry Bread Pudding Recipe

★★★★★

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

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.

Ingredients

Scale

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

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

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Find it online: https://plumandpan.com/lemon-blueberry-bread-pudding-recipe/