Lemon Blueberry Bread Pudding recipe for an easy dessert using french bread, plump blueberries and a fresh lemon glaze.
Originally published August 31, 2017
For this week’s baking adventure I tried out homemade Lemon Blueberry Bread Pudding. If you’ve never tried it, you NEED to. Also, if you’re curious to know the difference between bread pudding and baked french toast it’s a bit of a grey area. They’re basically the same except bread pudding tends to be made from cubed bread vs sliced bread. I’ve been known to eat dessert for breakfast (life is about balance but also excitement) so it’s not a problem for me!
How to make lemon blueberry bread pudding
- Mix together eggs, milk, sugar, butter, vanilla, lemon zest, and a pinch of salt.
- Pour egg/milk mixture evenly over cubed bread in baking pan.
- Press dry bread down into egg/milk mixture gently with spatula so it soaks into the dry bits of bread poking up.
- Let rest for 5-10 minutes to let liquid soak into bread. Sprinkle blueberries on top.
- Bake at 350 F for 45-50 minutes. Middle will be jiggly (but set)and not liquid anymore.
Tips for easy bread pudding
- Use bread that’s a few days old, it doesn’t have as much moisture and absorbs the eggs and milk that form the custard-like base much better. Using fresh bread could it turn out more soggy.
- Let the egg/milk mixture soak into the bread for 10-20 minutes, and press the dry pieces down gently so it can soak through every last bit of bread.
- Prepare the night before for an easy, delicious breakfast the next day!
- If you’re wondering what kind of bread to use for bread pudding, the best bread to use is a light textured bread like french bread or white bread. Whole grain bread can be used but tends to be a bit heavier, and can make the bread pudding stodgy and dense.
If you only have fresh bread on hand, it’s easy to slice it up and pop it in the oven for 5-10 minutes to dry it out little. Not enough to toast it, just enough to dry it out. If I have any of my leftover French Bread, it’s PERFECT for recipes like this. Croissants also work.
Fresh or frozen blueberries work for this recipe as well. I like fresh because I tend to eat more than a few while I’m making the bread pudding.
This recipe is great because it can easily be doubled and made in a 9×13 inch pan. Maybe with some almonds on top. Yummm. I would just make sure to bake it for at least 60 minutes if you double it, otherwise you’ll get an undercooked soggy base. Bread pudding should be jiggly out of the oven and as it cools it sets a little more. It is seriously the best brunch dessert.
To top it off, I make a lemon glaze that makes this one of the best bread puddings I’ve ever had. I love love love lemon desserts so that might be the reason too.
More dessert for breakfast ideas
Lemon Blueberry Bread Pudding
- 5 heaping cups day old bread, cubed (5-6 slices)
- 3 eggs
- 2 cups whole milk
- 2 Tb butter, melted
- 1/2 cup granulated white sugar
- 1/2 tsp vanilla
- 2 tsp or zest of one lemon
- pinch of salt
- 1-1/2 cups blueberries, fresh or frozen
- 2 cups powdered sugar
- juice from one lemon
- 1/2 tsp vanilla
- 2-3 tsp milk
- Preheat oven to 350 F. Grease 9X9 in. pan.
- Place bread cubes in 9x9 pan and spread evenly.
- In a medium bowl, mix together eggs, whole milk, melted butter, sugar, zest of one lemon, vanilla, and a pinch of salt.
- Pour mixture evenly over pan of bread cubes. Sprinkle blueberries evenly over the top. Make sure the mixture soaks the bread, sometimes pressing down with a flat spatula helps. Let rest for five minutes to soak into the bread.
- Bake uncovered at 350 F for 45-50 minutes, or until top is set.
- Mix together ingredients for the glaze, adding milk if necessary for consistency. Drizzle over cooled bread pudding or serve warm with ice cream or whipped cream. Yum!
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