Lemon Blueberry Bread Pudding: An Indulgent Treat for the Heart and Home
On a sunlit afternoon, with the scent of citrus dancing in the air, I stumbled upon a recipe that felt like a warm hug—Lemon Blueberry Bread Pudding. This dish is a comforting combination of buttery bread soaked in lemon-infused custard, layered with juicy blueberries, and baked until golden. The first time I made it, the aroma that permeated my kitchen transported me back to my grandmother’s home, where the warmth of baked goods and laughter filled the air. This recipe is not just food; it’s a heartfelt offering that invites family and friends to gather around the table.
Why You’ll Love This Recipe
There are many reasons this Lemon Blueberry Bread Pudding stands out as an all-time favorite:
- Fast and Convenient: You can have this cozy favorite ready in less than an hour, making it perfect for busy weeknights or impromptu gatherings.
- Alluring Aroma: The sweet and tart notes from the lemon and blueberry meld beautifully, filling your home with an inviting fragrance that beckons everyone to the kitchen.
- Hearty and Satisfying: This indulgent treat is a rich, comforting dessert that pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Versatile and Adaptable: Whether you’re serving it for brunch, a festive dinner, or even as a sweet breakfast, it’s a dish that effortlessly fits any occasion.
- A Dash of Nostalgia: This homemade recipe is sure to evoke cherished memories, spawning new ones as you share it with loved ones.
Ingredients with Notes
To craft this delightful Lemon Blueberry Bread Pudding, gather the following ingredients:
- 6 cups of day-old bread (challah or brioche works best for its rich flavor; use gluten-free bread for a healthier option)
- 2 cups of fresh blueberries (feel free to use mixed berries if you want to diversify the flavors)
- 4 large eggs (farm-fresh for better flavor)
- 2 cups of milk (whole or almond for a lighter version)
- 1/2 cup of granulated sugar (adjust according to your sweetness preference)
- 1/4 cup of melted butter (adds richness; substitute with coconut oil for a dairy-free option)
- Zest and juice of 2 large lemons (fresh is key here; bottled lemon juice won’t deliver the same brightness)
- 1 teaspoon of vanilla extract
- A pinch of salt (to balance the sweetness)
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
This quick family meal not only allows for easy preparation but also delivers incredible flavors, making every moment in the kitchen truly rewarding.
Step-by-Step Cooking Instructions
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Preheat Your Oven: Set your oven to 350°F (175°C). As it warms, get excited—your kitchen will soon fill with delightful scents!
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Prepare the Bread: Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl. Allow the pieces to soak up the custard mixture later.
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Mix the Wet Ingredients: In another bowl, whisk together the eggs, milk, sugar, melted butter, lemon zest, lemon juice, vanilla extract, and salt until well combined. You should notice the mixture becoming creamy and aromatic.
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Combine with Bread: Pour the custard mixture over the torn bread, gently folding until every piece is coated. Then, stir in the fresh blueberries, ensuring they are evenly distributed.
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Let It Rest: Allow the mixture to sit for about 10 minutes—this step lets the bread absorb the custard for a richer texture.
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Bake: Transfer the bread pudding to a greased casserole dish, spreading it evenly. Bake for 30 minutes, or until the top is golden brown and the custard is set. You’ll know it’s ready when the kitchen smells incredible.
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Cool and Serve: Allow the bread pudding to cool slightly before slicing. Enjoy it warm, possibly topped with a sprinkle of powdered sugar or a scoop of ice cream!
Tips and Variations
- For a Healthier Twist: Substitute half the sugar with honey or maple syrup, and use almond milk instead of whole milk.
- Seasonal Flavors: In fall, replace blueberries with apples and add a dash of cinnamon for a seasonal delight!
- Add Mix-Ins: Consider adding chopped nuts like walnuts or pecans for extra texture.
Serving Ideas
Serve this Lemon Blueberry Bread Pudding warm, adorned with a dollop of whipped cream or a scoop of vanilla ice cream on warm summer evenings. Pair it with a refreshing iced tea or a cozy cup of hot cocoa during chilly winter nights. This dish is not just a dessert; it can double as a delightful breakfast treat served alongside coffee or fruit smoothies on lazy Sunday mornings.
Storage and Reheating
Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This ensures the delightful flavors remain intact!
Chef’s Pro Tips
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Use Stale Bread: Day-old bread absorbs the custard better, resulting in a tender pudding. If your bread is fresh, consider toasting it lightly before using.
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Incorporate Fresh Herbs: Add finely chopped mint leaves to the custard for a zesty fresh flavor.
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Don’t Rush the Cooling: Let the bread pudding set for a few minutes after baking—this allows the custard to thicken slightly, making for easier serving.
FAQs
- Can I use frozen blueberries? Yes, just toss them in flour to prevent them from sinking while baking.
- Is there a dairy-free version? Absolutely! Substitute almond milk for regular milk and coconut oil for butter.
- How long does it last in the freezer? It can be frozen for up to 2 months. Be sure to wrap it tightly to maintain freshness.
Conclusion
Indulging in this Lemon Blueberry Bread Pudding is more than just savoring a dessert; it’s about creating memories at the table. I encourage you to try this heartfelt homemade recipe, share it with loved ones, and watch as it brings smiles and warmth to your gatherings. The joy of delicious food is truly immeasurable, and I can’t wait for you to experience the happiness this dish brings. Happy baking!
Contents
Lemon Blueberry Bread Pudding
Ingredients
Main Ingredients
- 6 cups day-old bread (challah or brioche) Use gluten-free bread for a healthier option.
- 2 cups fresh blueberries Feel free to use mixed berries.
- 4 large eggs Farm-fresh for better flavor.
- 2 cups milk Whole or almond for a lighter version.
- 1/2 cup granulated sugar Adjust according to your sweetness preference.
- 1/4 cup melted butter Substitute with coconut oil for a dairy-free option.
- 2 large lemons (zest and juice) Fresh is key; do not use bottled juice.
- 1 teaspoon vanilla extract
- 1 pinch salt To balance the sweetness.
Instructions
Preparation
- Preheat Your Oven: Set your oven to 350°F (175°C).
- Prepare the Bread: Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.
- Mix the Wet Ingredients: In another bowl, whisk together the eggs, milk, sugar, melted butter, lemon zest, lemon juice, vanilla extract, and salt until well combined.
- Combine with Bread: Pour the custard mixture over the torn bread, gently folding until every piece is coated. Stir in the fresh blueberries.
- Let It Rest: Allow the mixture to sit for about 10 minutes.
Baking
- Transfer the bread pudding to a greased casserole dish and spread it evenly.
- Bake for 30 minutes, or until the top is golden brown and the custard is set.
- Allow the bread pudding to cool slightly before slicing.
Serving
- Serve warm, possibly topped with powdered sugar or a scoop of ice cream.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest