Lemon Blueberry Bread Pudding
A comforting combination of buttery bread soaked in lemon-infused custard, layered with juicy blueberries and baked until golden.
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
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes.