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Lemon Blueberry Bread Pudding

A delightful dessert combining tangy lemon zest and luscious blueberries with a custardy bread base, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Comfort Food
Calories: 225
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups day-old bread, cubed Use leftover bread, like crusty baguette or soft brioche.
  • 3 pcs eggs Helps bind the pudding and provides a rich base.
  • 2 cups whole milk Adds moisture and richness.
  • 2 tablespoons melted butter Provides flavor and ensures proper baking.
  • 1/2 cup granulated white sugar Balances tartness of blueberries and lemons.
  • 1/2 teaspoon vanilla extract Adds warmth to the flavors.
  • 1 lemon zest of one lemon (or 2 teaspoons) Brightens the dish with vibrant citrus.
  • 1 pinch salt Enhances flavors.
  • 1 1/2 cups blueberries, fresh or frozen Creates bursts of flavor.
For the Glaze
  • 2 cups powdered sugar Makes the pudding a bit indulgent.
  • 1 lemon juice from one lemon Provides a zesty punch to the glaze.
  • 1/2 teaspoon vanilla for the glaze Adds an extra layer of flavor.
  • 2-3 teaspoons milk Adjusts glaze consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×9 inch baking pan with butter or non-stick spray.
  3. Spread the cubed bread evenly across the bottom of your greased pan.
  4. In a medium-sized bowl, whisk together the eggs, whole milk, melted butter, granulated sugar, lemon zest, vanilla extract, and a pinch of salt until smooth.
  5. Pour the custard mixture evenly over the bread cubes, ensuring every piece is well-coated. Gently press down with a flat spatula.
  6. Sprinkle the blueberries evenly on top and allow the mixture to rest for about five minutes.
Baking
  1. Place the pan in the preheated oven and bake uncovered for 45-50 minutes until the top is set and slightly golden.
  2. While the pudding cools, whisk together the powdered sugar, lemon juice, vanilla extract, and a splash of milk until smooth.
Serving
  1. Drizzle the glaze over the cooled bread pudding and serve warm, optionally with ice cream or whipped cream.

Notes

Use a variety of bread for best texture, feel free to adjust sugar for sweetness, and experiment with different glaze flavors.