Lemon Blueberry Bread Pudding
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Lemon blueberry bread pudding is a summery twist on classic old-fashioned dessert. Made with freshly squeezed lemon juice and ripe, juicy blueberries, this custardy and comforting dessert strikes the perfect balance between sweet and tart.
If you’re as big a fan of the lemon blueberry flavor combo as I am, then this lemon blueberry bread pudding is sure to be right up your alley.
For more lemon blueberry treats be sure to give these blueberry lemon stresual muffins and this lemon blueberry dump cake recipe a try as well. They are truly a perfect way to start the day.
The cozy and comforting dessert is made with brioche bread bathed a lemon-flavored egg custard and sprinkled with fresh blueberries.
Enjoy it warm with a scoop of vanilla ice cream, or even eat it as a chilled breakfast treat next to a piping hot mug of fresh coffee.
One of the best parts about this blueberry lemon bread pudding recipe is how quick and easy it is to prepare! No one will ever guess that you whipped up such an elegant and elevated dessert in a single mixing bowl in just a few minutes.
The complex flavors and variety of textures in this blueberry lemon bread pudding truly take it to the next level. Trust me, one bite of this bread pudding and everyone will be begging you for the recipe!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Brioche Bread—A golden brown, braided French bread enriched with extra butter and eggs. If you can’t find brioche, you can use Hawaiian bread, Challah, croissants, or a thickly sliced white bread instead. Day-old or slighty stale bread works best.
- Whole Milk—Acts as a custardy base that will soak into the brioche, giving it tons of richness and flavor.
- Eggs—Give your bread pudding a delightfully spongy texture.
- Butter—Because honestly, every good baked dessert has at least a little bit of butter.
- Sugar—Balances out the tartness of the lemon juice and blueberries.
- Lemon Juice—Freshly squeezed is always best but bottled will also work in a pinch.
- Blueberries—Fresh or frozen will give this bread pudding tons of fruity flavor and a fun pop of color.
- Vanilla—Just a splash helps to round out the other tart and sweet flavors in this dessert.
Equipment You’ll Need
You won’t need any special pieces of kitchen equipment for this classic dessert. Just be sure to have a few basics on hand like a large mixing bowl, a whisk, an 8” or 9″ baking dish, and a rubber spatula.
How to Make Lemon Bread Pudding with Blueberries
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Dice the brioche into 1” cubes and layer them across the bottom of an 8×8” baking dish.
Step 2: In a large mixing bowl, whisk together the milk, eggs, sugar, melted butter, vanilla, and freshly squeezed lemon juice.
Step 3: Pour the egg mixture over the brioche, pressing down with a spatula to make sure that each piece of bread is thoroughly coated.
Step 4: Sprinkle the blueberries over the top and use your spatula to gently distribute them throughout the mixture. Allow it to sit for 15-20 mins to let the bread soak up the custard.
Step 5: Bake until the edges are fully set, but the center is still moist.
Step 6: Allow the bread pudding to sit for 10 minute before serving. Enjoy!
Storing and Reheating
To Refrigerate: Place any leftover bread pudding into an airtight container and store in the fridge for up to 4 days.
To Freeze: Slice any remaining bread pudding and place it into a ziplock bag or airtight container. You can keep the pudding in the freezer for up to 3 months.
To Reheat: Allow any frozen bread pudding to thaw in the fridge overnight. Transfer to an oven-safe dish, add a bit of milk, and cover the top of the dish with tin foil. Pop the whole thing into a 350°F oven for 10-15 minutes or until heated through.
Note: Once frozen and reheated, the texture of your bread pudding might change slightly; however, the flavor should remain the same.
Expert Tips and Tricks
- Slightly stale bread is ideal for making bread pudding (and French toast casserole too) as it absorbs more of the custard mixture. However, if you don’t have any day-old or two-day-old bread I recommend that you heat your fresh bread in the oven for 10-15 minutes at 250° F. This helps to dry it out and mimic stale bread.
- If using frozen blueberries, there’s no need to thaw them before adding them to your bread and custard mixture. They will soften and come up to temperature in the oven.
- Like your desserts extra lemony? Try adding some lemon zest or lemon extract to your custard mixture.
- Be careful not to overbake—the brioche bread can easily dry out and turn crumbly.
Frequently Asked Questions
No; bread pudding should not be too soggy. I find that the best bread puddings are similar in texture to French toast—moist on the inside and a little crispy on the outside.
Blueberry lemon bread pudding can be enjoyed warm or cold! I personally like serving this dessert warm with a powdered sugar glaze, whipped cream, or scoop of vanilla ice cream on top.
A thermometer inserted into the center of the dish will read at least 160°F. If you don’t have a food-safe thermometer, you can try gently jiggling the pan back and forth. If the edges of the bread pudding are set, it’s ready to eat!
More Lemon and Blueberry Desserts
Lemon Blueberry Bread Pudding
Ingredients
- 16- ounce brioche bread cut into 1-inch cubes
- 4 large eggs
- 4 cups whole milk cold
- 1 cup granulated sugar
- 2 Tablespoons unsalted butter melted
- 1 lemon juiced (about ¼ cup)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Coat an 8×8-inch baking dish with non-stick cooking spray and add cubed bread to the bottom in an even layer. Set aside.
- In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice.
- Pour the egg mixture over the brioche, pressing down with a spatula to make sure that each piece of bread is thoroughly coated.
- Sprinkle the blueberries over the top and use your spatula to gently distribute them throughout the mixture.
- Allow the dish to sit for 15-20 minutes to allow the bread to soak up the custard. Meanwhile, preheat your oven to 350°F.
- Bake for 50 minutes, or until the edges are fully set and the center is only slightly jiggly.
- Allow to cool for 10 minutes then enjoy.
Notes
- Slightly stale bread is ideal–if you only have fresh bread you can heat it in the oven for 10-15 minutes at 250° F to help dry it out a bit to mimic stale bread.
- You can use frozen blueberries in place of fresh, no need to thaw.
- Add lemon zest or lemon extract for more lemon flavor.
- Leftover bread pudding can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Did You Make This Recipe?
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This is delicious and super easy ! Just made it again. Will serve 1/2 tonight and freeze other 1/2 for a trip next week.
Can you prepare this the night before and then put in the oven in the morning?
Sure, I don’t see why you couldn’t prep it ahead and bake in the morning like a french toast casserole. However, I would recommend using slightly stale bread or toasting the bread in the oven briefly before beginning so that it doesn’t get too soggy sitting overnight in the egg custard.