Lemon Blueberry Bread Pudding Recipe — Bright Citrus Dessert

Lemon Blueberry Bread Pudding — an easy dessert made with cubed French bread, juicy blueberries, and a bright lemon glaze.

Lemon and blueberries pair beautifully. Lemon Blueberry Scones are another favorite when you want the same fresh, summery flavor.

Originally published August 31, 2017

Lemon Blueberry Bread Pudding Recipe

This lemon blueberry bread pudding is simple to prepare and full of bright flavor. Bread pudding and baked French toast are very similar; the main difference is that bread pudding typically uses cubed, slightly stale bread rather than slices. It’s perfectly acceptable to enjoy this as dessert or breakfast — rich custard-soaked bread with blueberries and a lemon glaze works any time of day.

How to make lemon blueberry bread pudding

1. Mix eggs, whole milk, sugar, melted butter, vanilla, lemon zest, and a pinch of salt until combined.
2. Place cubed day-old bread in a greased 9×9-inch baking pan and spread evenly.
3. Pour the egg-and-milk mixture over the bread, making sure it soaks into the cubes.
4. Press the dry pieces down gently with a spatula to help them absorb the custard. Let rest 5–10 minutes, then sprinkle blueberries on top.
5. Bake at 350°F for 45–50 minutes, until the top is set and the center is no longer liquid but still slightly jiggly.

Tips for easy bread pudding

• Use bread that is a few days old so it absorbs the custard better. If you only have fresh bread, dry it in the oven for 5–10 minutes — not toasting, just removing some moisture.
• Let the custard soak into the bread for 10–20 minutes and press down any dry pieces so the liquid reaches every cube.
• Assemble the night before and refrigerate for an easy breakfast or brunch the next day.
• Light-textured breads like French or white bread work best. Whole grain breads are denser and can make the pudding heavier.

Fresh or frozen blueberries both work well; fresh berries are lovely if you plan to snack while you bake. This recipe doubles easily for a 9×13-inch pan — increase the bake time to about 60 minutes to avoid an undercooked center. Bread pudding should still be slightly jiggly when you remove it from the oven; it firms up as it cools.

I finish this pudding with a simple lemon glaze that brightens the whole dish. Drizzle it over warm pudding or wait until it cools slightly — both are delicious. Serve with ice cream or whipped cream for an extra-indulgent treat.

More dessert-for-breakfast ideas

If you enjoy baking for breakfast or brunch, try these indulgent favorites:

• Banana Coffee Cake
• Strawberry Banana Bread
• Classic Coffee Cake
• Best Homemade Orange Rolls

Printable Recipe

Ingredients

• 5 heaping cups day-old bread, cubed (about 5–6 slices)
• 3 eggs
• 2 cups whole milk
• 2 Tbsp butter, melted
• 1/2 cup granulated white sugar
• 1/2 teaspoon vanilla
• 2 teaspoons lemon zest (or zest of one lemon)
• pinch of salt
• 1–1½ cups blueberries, fresh or frozen

For the glaze:

• 2 cups powdered sugar
• juice from one lemon
• 1/2 teaspoon vanilla
• 2–3 teaspoons milk, as needed for consistency

Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch pan.
2. Place the bread cubes in the pan and spread evenly.
3. In a medium bowl, whisk together eggs, milk, melted butter, sugar, lemon zest, vanilla, and a pinch of salt.
4. Pour the mixture evenly over the bread. Press down gently so the custard soaks into the cubes. Let rest 5–10 minutes. Sprinkle the blueberries evenly over the top.
5. Bake uncovered at 350°F for 45–50 minutes, until the top is set and the center is no longer liquid.
6. Meanwhile, whisk together the glaze ingredients, adding milk as needed for a drizzleable consistency. Drizzle over the warm or cooled bread pudding. Serve with ice cream or whipped cream if desired.

Nutrition

Calories: 320 kcal per serving (estimate)