Lemon Blueberry Bread Pudding is for anyone who’s ever stood in front of the fridge thinking, “How do I use up this old bread without, you know, just tossing it?” Happens to the best of us. I once stared at a bag of sad-looking rolls and thought, “Well, let’s try something fun.” That’s how I stumbled into this sweet and tangy wonder. Trust me, it’s the perfect fix for leftover bread that deserves a last hurrah instead of the trash bin. Plus, blueberries and lemon? Match made in heaven (and way easier than you think).
Lemon Blueberry Bread Pudding Recipe
You don’t need fancy bakery bread for this. Grab whatever’s on your counter. Cube it up. You’ll need about five cups, give or take. I often use day-old French bread, sometimes even leftover croissants. In a bowl, whisk up eggs, milk, sugar, vanilla, and (here’s the kicker) zest of a fresh lemon. I know some folks skip the zest, but seriously, just do it. Add blueberries. Frozen totally works, don’t worry if they look a little sad. Pour over the bread chunks in your baking pan, swirl it so all those nooks soak it in, and don’t rush—let it sit for 15 minutes.
Pop it in the oven at 350 until golden and a little puffy on top. Takes about 40 minutes where I am. When it’s done, expect your house to smell like something from a homey, five-star restaurant.
How to make lemon blueberry bread pudding
Let’s break it down. Butter your baking dish (don’t skip that or you’ll regret it later). Whisk together eggs, milk, sugar, vanilla, and that all-important lemon zest. Toss your bread cubes and blueberries right in the mix. Let it soak so nobody gets a dry bite, trust me, friends have shamed me for that rookie mistake before.
Once you’ve poured everything in and let it hang out a bit, bake until the top is just golden. A knife poked in should come out clean, or mostly clean. It’ll puff while baking, then settle as it cools—don’t panic. Let it sit at least 10 minutes before attacking, or it’s just lava-hot chaos. My cousin ate it straight out once and, well, let’s just say she learned the hard way.
Tips for easy bread pudding
If your bread is too fresh and soft, toast it a little. That way, it won’t turn to sog.
Don’t skimp on the lemon. The zest brings out the blueberries in a way I can’t even describe.
Got leftover bread pudding? It reheats surprisingly well. A splash of milk makes it lovely again.
A sprinkle of powdered sugar makes it look fancy. No shame in fake-it-until-you-make-it.
I made this for my book club and people begged me for the recipe. Even the neighbor crashed our party to grab a bite! – Jess, Vermont
Best Breads to Use
Okay, this is weirdly personal, but I think French bread or challah make the pudding fluffier. Brioche? Oooh, my best friend swears by that, says it’s “dangerously rich.” Even sandwich bread works fine if nothing else is handy. Once, I used bagels. Not classic, but still tasty. Avoid super crusty artisan loaves unless you soften them first (unless you like a little jaw workout, haha). Don’t feel tied down by some stuffy rules here, it’s all about what you have.
More Easy & Delicious Dessert Recipes
If you love Lemon Blueberry Bread Pudding, try these next time:
- Peach cobbler is a summer hit and oh-so-simple.
- Banana bread for those sad bananas (we all know the ones).
- Apple crisp that’ll make your kitchen feel instantly cozier.
For fancier gatherings, bread pudding cupcake bites are always a conversation starter. And, if it’s warmer out, serve this bread pudding with a scoop of lemon sherbet. Mind-blowing contrast. Honestly, don’t overthink dessert, just roll with what looks good in the fridge.
Common Questions
Q: Can I use frozen blueberries?
A: Absolutely. They release juice that soaks into the bread, which is honestly kind of magical.
Q: What’s the best bread to use?
A: French bread, challah, or any slightly stale bread. Just avoid anything super chewy or too soft.
Q: How long does it keep?
A: Covered, in the fridge, up to four days. Reheat in the oven or microwave with a little milk to make it fluffy again.
Q: Can I make it dairy free?
A: Yep, just swap out the milk for almond or oat milk and use dairy-free margarine for buttering the dish.
Q: Should it be eaten warm or cold?
A: Warm is my fave, but honestly it’s pretty good at fridge temperature too.
Ready for Something Sweet?
So there you have it. Lemon Blueberry Bread Pudding isn’t just a way to use up leftovers, it’s a treat that’ll surprise you. If you want to get even more creative, check out this ultimate guide to bread puddings, or explore variations with different fruits. Go on, give it a whirl—your kitchen deserves some love and so do those lonely bits of bread. Let me know how yours turns out, seriously.
Lemon Blueberry Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Butter your baking dish thoroughly.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and lemon zest.
- Gently fold in the cubed bread and blueberries, ensuring all bread pieces are soaked.
- Allow the mixture to sit for 15 minutes to soak up the liquid.
- Pour the bread mixture into the greased baking dish and spread evenly.
- Bake in the preheated oven for about 40 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from oven and let sit for at least 10 minutes before serving to allow it to set.