For an easy dessert that can satisfy any crowd, this scrumptious lemon blueberry bread pudding is a great choice! You could easily just make this a blueberry bread pudding, but we find that the tartness from the lemon really brings a little extra to the table and knocks this dish out of the park. Once you get the hang of making this dessert, feel free to get creative; this recipe lends itself perfectly to other combinations like cinnamon apple or mixed berry, so you can get a lot of use out of it by switching out certain ingredients!
Another great thing about this dish is that you can make it ahead of time and keep it refrigerated for several hours or overnight before baking it so you’ve got maximum flexibility in your schedule to throw this sweet together. We’re all in agreement that bread pudding is typically a dessert but we won’t tell if you warm it up and munch on it for breakfast!
Blueberry Bread Pudding
Yields 10-12 servings
- 1 loaf stale French bread, cut into 1-inch cubes
- 2 cups milk
- 2 cups heavy cream
- 2 cups fresh or frozen blueberries
- 1 3/4 cups sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1/2 cup powdered sugar
- 1-2 tablespoons water
- 2 teaspoons freshly squeezed lemon juice
- Preheat oven to 350º F and butter a 9×13-inch baking dish.
- Combine eggs, milk, cream, sugar, lemon zest, juice and vanilla extract in a large bowl and whisk together until sugar is completely dissolved and mixture is homogeneous.
- Add blueberries and stir until thoroughly coated, then stir in cubed bread. Refrigerate for 30 minutes.
- Pour mixture into baking dish, place in oven and bake for 55 minutes, or until toothpick inserted in center comes out clean.
- While bread pudding is in the oven, place powdered sugar in a medium bowl and whisk in lemon juice.
- Continue whisking while stirring in water, 1-2 teaspoons at a time, until desired consistency is reached for glaze.
- Remove pudding from oven and let cool 5-10 minutes.
- Drizzle glaze over bread pudding and serve warm.
Recipe adapted from Stuck On Sweet