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Lemon Blueberry Bread Pudding

A sweet and tangy dessert perfect for using up leftover bread with the delightful combination of blueberries and lemon zest.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups day-old French bread, cubed You can also use leftover croissants, brioche, or sandwich bread.
  • 4 large eggs Whisked
  • 2 cups milk Dairy or dairy-free alternative can be used
  • ¾ cup sugar Granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large lemon, zested Do not skip this for best flavor
  • 2 cups blueberries Fresh or frozen, both work
For Baking
  • 1 tablespoon butter For greasing the baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Butter your baking dish thoroughly.
  3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and lemon zest.
  4. Gently fold in the cubed bread and blueberries, ensuring all bread pieces are soaked.
  5. Allow the mixture to sit for 15 minutes to soak up the liquid.
Baking
  1. Pour the bread mixture into the greased baking dish and spread evenly.
  2. 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.
  3. Remove from oven and let sit for at least 10 minutes before serving to allow it to set.

Notes

If using fresh bread, consider toasting it briefly to reduce soginess. To dress it up, sprinkle with powdered sugar before serving. Leftover bread pudding can be reheated with a splash of milk.