Lemon Blueberry Bread Pudding – easy, simple ingredients, filled with plump blueberries and fresh lemon flavor!
For this weeks’ baking adventure I tried out Lemon Blueberry Bread Pudding. If you’ve never tried it, you NEED to. It’s amazing. Now that I think about it, I’m not actually sure there’s much of a difference between baked french toast and bread pudding. It’s a bit of a grey area. But I’ve never been opposed to eating bread pudding for breakfast so it’s not a problem for me!
It’s best to 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. Sometimes fresh bread makes it turn out more soggy than it’s supposed to be.
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. Not enough to toast it, just enough to dry it out a little. It’s actually pretty simple. Fresh or frozen (once they’re thawed) 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.
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. Bon Apetit!
Lemon Blueberry Bread Pudding
Lemon Blueberry Bread Pudding - easy, simple ingredients, filled with plump blueberries and fresh lemon flavor!
- 4 heaping cups day old bread, cubed
- 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!