A sweet summery twist on old-fashioned bread pudding, this lemon blueberry bread pudding is made with brioche bread, eggs, milk, fresh blueberries, and freshly squeezed lemon juice.
Ingredients
16-ouncebrioche breadcut into 1-inch cubes
4large eggs
4cupswhole milkcold
1cupgranulated sugar
2Tablespoonsunsalted buttermelted
1lemonjuiced (about ¼ cup)
1 ½teaspoonsvanilla extract
1 ½cupsfresh blueberries
Instructions
Coat an 8x8-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.