Lemon Blueberry Bread Pudding is a delightful dessert that combines the tangy zest of lemon with the sweet burst of blueberries, all nestled in a rich and custardy bread pudding. This dessert is perfect for any occasion, from a comforting weeknight treat to an elegant brunch dish.
Why You’ll Love This Recipe
- Bright Citrus Flavor: The lemon adds a refreshing and tangy note that complements the sweetness of the blueberries.
- Comforting Texture: The bread pudding is creamy and custardy on the inside, with a slightly crisp top.
- Versatile: Great as a dessert, a brunch dish, or even a breakfast treat.
Ingredients
- 6 cups day-old bread, cut into cubes (such as French bread or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 2 tablespoons unsalted butter, melted (for greasing the dish)
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Prepare the Bread:
- Place the bread cubes in a large mixing bowl and set aside.
- Make the Custard Mixture:
- In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until just beginning to steam; do not boil.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, lemon zest, lemon juice, vanilla extract, cinnamon, and salt.
- Gradually whisk the warm milk mixture into the egg mixture until well combined.
- Combine Bread and Custard:
- Pour the custard mixture over the bread cubes, gently tossing to coat. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
- Add Blueberries:
- Gently fold in the blueberries.
- Transfer to Baking Dish:
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake the Pudding:
- Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean or with just a few moist crumbs.
- Cool and Glaze (Optional):
- Allow the bread pudding to cool slightly before serving. For a lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle the glaze over the warm bread pudding before serving.
- Serve:
- Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips and Variations
- Bread Choice: Day-old bread works best as it absorbs the custard better. Fresh bread may become too soggy.
- Frozen Blueberries: If using frozen blueberries, be sure to thaw and drain them to avoid excess moisture in the pudding.
- Flavor Additions: For extra flavor, consider adding a pinch of nutmeg or a handful of chopped nuts to the bread mixture.
Storing the Bread Pudding
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
- Freeze: Bread pudding can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat before serving.