Blueberry Lemon Bread Pudding Recipe

Bread cubes: Day-old or stale bread works best because it soaks up the milk mixture without falling apart.

Blueberries: Fresh or frozen blueberries add a juicy sweetness and a pop of color.

Milk: This helps soften the bread and create a creamy texture.

Sugar: Adds sweetness to balance the tartness of the lemon and blueberries.

Eggs: Beaten eggs help bind everything together and give the pudding structure.

Vanilla extract: Adds a warm, sweet aroma that complements the other flavors.

Lemon zest: Grated lemon peel gives a fresh, citrusy brightness to the dish.

Butter: Melted butter on top creates a golden, slightly crispy crust.

One of the most important steps in this Blueberry Lemon Bread Pudding Recipe is letting the bread cubes and blueberries soak in the milk mixture before baking. Here’s how to do it right:

1. After you pour the milk, sugar, beaten eggs, vanilla extract, and lemon zest mixture over the bread and blueberries, don’t rush to put it in the oven.
2. Let the bread cubes sit in the liquid for about 10 minutes. This gives the bread time to soak up all those flavors.
3. You’ll notice the bread gets soft and a little squishy, but not mushy. That’s exactly what you want!

This soaking step makes the pudding taste so much better because the bread absorbs the sweet, creamy mixture, making every bite moist and flavorful. If you skip this, the bread can stay dry in some spots, and the pudding won’t have that lovely custardy texture.

When I first tried this recipe, I didn’t wait long enough for the bread to soak, and the pudding came out a bit dry in the middle. Now, I always set a timer for those 10 minutes and use that time to clean up or get ready for the next step. It’s a little pause that makes a big difference.

Also, if you’re using stale or day-old bread, soaking is even more important because it softens the bread perfectly without turning it into mush. So, don’t skip this step—it’s the secret to making your bread pudding taste just right!

• 4 cups day-old or stale bread cubes - Substitute with brioche or challah bread: These breads are rich and slightly sweet, which can enhance the flavor of the bread pudding.

• 1 cup fresh or frozen blueberries - Substitute with raspberries or blackberries: These berries offer a similar tartness and juiciness, complementing the lemon zest.

• 2 cups milk - Substitute with almond milk or coconut milk: These non-dairy options provide a creamy texture and slight nutty or tropical flavor, suitable for those who are lactose intolerant.

• 1 cup sugar - Substitute with honey or maple syrup: These natural sweeteners add a unique flavor and can be used to reduce refined sugar intake.

• 3 beaten eggs - Substitute with flaxseed meal or chia seeds mixed with water: These are great vegan alternatives that help bind the bread pudding together.

• 1 teaspoon vanilla extract - Substitute with almond extract: This provides a different but complementary flavor profile to the bread pudding.

• 1 tablespoon grated lemon zest - Substitute with orange zest: Orange zest offers a citrusy aroma and flavor, similar to lemon, but with a sweeter note.

• 1 tablespoon melted butter - Substitute with coconut oil: This is a dairy-free option that adds a subtle coconut flavor and maintains the moisture of the bread pudding.

• Allow the blueberry lemon bread pudding to cool completely at room temperature. This ensures that any residual heat doesn't create condensation, which can make the pudding soggy.

• Once cooled, transfer the bread pudding to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the bread pudding in the refrigerator for up to 3-4 days. The cool environment will help maintain its delightful texture and flavor.

• To freeze, wrap individual portions of the bread pudding in plastic wrap, then place them in a freezer-safe bag or container. This makes it easy to thaw just what you need without defrosting the entire batch.

• Label the container or bag with the date to keep track of its freshness. The bread pudding can be frozen for up to 2 months.

• When ready to enjoy, thaw the bread pudding in the refrigerator overnight. This slow thawing process helps retain its original texture.

• To reheat, preheat your oven to 350°f (175°c). Place the bread pudding in an oven-safe dish, cover with foil, and warm for about 15-20 minutes. This gentle reheating will bring back its delightful warmth and aroma.

• For a quicker option, you can microwave individual portions. Place a piece on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.

• Preheat your oven to 325°F (160°C). Place the blueberry lemon bread pudding in an oven-safe dish, cover it with aluminum foil to prevent drying out, and warm it for about 15-20 minutes. This method helps maintain the pudding's delightful texture and ensures the blueberries remain juicy.

• For a quick fix, use the microwave. Place a portion of the bread pudding on a microwave-safe plate. Cover it with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Check if it's heated through; if not, continue in 30-second intervals. This method is speedy but may slightly alter the texture.

• If you have an air fryer, set it to 300°F (150°C). Place the bread pudding in the basket, ensuring it's not overcrowded. Heat for about 5-7 minutes. This method can give the top a nice crispness while keeping the inside soft and flavorful.

• For those who enjoy a bit of a caramelized finish, try reheating on the stovetop. Melt a small amount of butter in a non-stick skillet over medium heat. Add slices of the bread pudding and cook for a few minutes on each side until warmed through and slightly crispy on the edges. This method adds a delightful twist to the texture.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C) to ensure it cooks evenly.

• Mixing bowl: Utilized to combine the milk, sugar, beaten eggs, vanilla extract, and lemon zest into a smooth mixture.

• Baking dish: Holds the bread cubes and blueberries, allowing the milk mixture to soak in and bake into a pudding.

• Measuring cups: Essential for accurately measuring the milk and sugar to ensure the right consistency and sweetness.

• Measuring spoons: Used to measure the vanilla extract and lemon zest precisely for balanced flavor.

• Whisk: Helps in beating the eggs and mixing the ingredients thoroughly to create a uniform custard.

• Grater: Needed to grate the lemon zest, adding a fresh citrus aroma and flavor to the pudding.

• Spoon or spatula: Useful for drizzling the melted butter over the top of the pudding before baking.

• Cooling rack: Allows the bread pudding to cool slightly after baking, ensuring it sets properly before serving.

Prepare ingredients in advance: Measure and set aside all ingredients like bread cubes, blueberries, and lemon zest before starting. This streamlines the process.

Use a blender: Blend the milk, sugar, eggs, vanilla extract, and lemon zest together for a quick, lump-free mixture.

Pre-soak bread: Soak bread cubes in the milk mixture while preheating the oven. This saves time and ensures even soaking.

Frozen blueberries: Use frozen blueberries to skip washing and drying. They work just as well as fresh ones.