Easy and delicious blueberry lemon bread pudding, the uses lemon curd as both a topping and a flavouring for the custard. Can be made ahead and refrigerated, too!
Why you’ll love this blueberry lemon bread pudding
Bread pudding is one of the easiest, prettiest and tastiest dishes, that is at home for breakfast, brunch or dessert! It is also always a great way to use slightly stale bread.
This one features blueberries and lemon curd, which is always a winning flavour combination. The lemon curd is used both to flavour the custard a bit and is dolloped on top. You can use store-bought lemon curd or I’ve linked up my favourite, easy homemade lemon curd recipe in the Recipe Card.
I love that I can make this bread pudding the night before, refrigerate overnight, then just quickly top and bake the next morning.
Lemon Curd – you can use store-bought lemon curd or make your own! I have an easy whole egg lemon curd recipe that I love and highly recommended for this recipe.
Blueberries – you can use fresh or frozen blueberries for this recipe. If frozen, you can use from frozen. No need to thaw.
Milk and Cream – you can adjust the ratio of cream to milk, omit the heavy cream or just use milk. The cream adds richness to the pudding, but milk works just as well. Just be sure the total amount of liquid is the same, whatever types or ratio of milk and cream you use.
Eggs – eggs are what makes the “custard” that is typical of classic bread pudding. There really isn’t a suitable substitute that I’m aware of.
Making Blueberry Lemon Bread Pudding: Step-by-Step Photos
- Cut bread into slices or cubes and arrange in baking dish.
- In a large measuring cup in the microwave or in a medium saucepan, heat the milk and sugar just until warmed and the sugar melts.
- Add the butter and stir until the butter is melted. Set aside to cool to almost room temperature.
- Whisk together the eggs and vanilla in a small bowl. Stir in the lemon curd.
- When milk is cooled, add the egg mixture to the milk mixture and whisk to combine well.
- Pour milk mixture over bread and allow to stand at least 30 minutes, but ideally 1 hour (or alternately, cover with plastic wrap and refrigerate overnight).
- Right before baking, add dollops of lemon curd randomly on top and scatter with blueberries.
- Bake and enjoy!
- You can cut bread into slices or into large cubes, as you like.
- Be sure to use day old or older bread, to avoid a mushy bread pudding.
- You could also make this bread pudding with croissants. For croissants, ensure that they are not super fresh and you may wish to cut into smaller pieces if the croissants are large.
- I like to make my bread puddings with a bit of exposed bread at the top, that sits above the custard level and becomes nice and crunchy. It pairs nicely with the softer bread at the bottom. That said, you can arrange your bread slices or cubes so that they are all submerged in the custard, if you prefer.
Making ahead, storing and freezing
You can make this bread pudding up to 12 hours ahead. Don’t top with the blueberries and lemon curd until right before baking.
Store left-over bread pudding in the refrigerator for 2-3 days.
I’ve found that bread pudding freezes surprisingly well. Defrost in the refrigerator and re-warm in the microwave or lightly covered with foil in the 350F oven until warmed.
Get the Recipe: Blueberry Lemon Bread Pudding
- 1 loaf French or Italian bread, day-old
- 4 large eggs
- 1 Tbsp vanilla
- 2 Tbsp lemon curd, store-bought or homemade *See Notes for link to my lemon curd recipe
- 3 cups whole milk, 3% b.f
- 1/3 cup white granulated sugar
- 3 Tbsp butter
- Pinch salt, if you used unsalted butter
For topping before baking:
- 250 g fresh or frozen blueberries, see tip below
- 1/3 cup lemon curd, to dollop on top
For garnish after baking:
- icing sugar, to serve (optional)
- lemon slices
- Rosemary or mint leaves
- If baking right away, preheat oven to 350F (regular bake/not fan-assisted).
- Cut the bread into slices or cubes and place into baking dish, roughly 9x13 oval. Set aside
- In a small bowl, whisk together the eggs and vanilla. Stir in the lemon curd. Set aside.
- In a large measuring cup in the microwave or in a medium saucepan on the stove-top, heat the milk and sugar just until warmed and the sugar has melted. Add the butter and stir until the butter melts. Allow to cool to almost room temperature.
- Once milk mixture has cooled, add the egg mixture and whisk to combine well. (Milk must be cooled or the eggs will cook!)
- Pour milk/egg mixture over-top of the bread in the dish, filling as much as possible (it might not all fit at first. Reserve the extra to add later, if needed). Allow to stand at least 30 minutes, but ideally 1 hour, then top up with additional custard, as needed. At this point, you can cover and refrigerate, up to 12 hours or proceed to bake right away.
- When ready to bake, dollop the lemon curd for the topping in a couple of teaspoon dollops randomly on top, then nestle the fresh blueberries in between the bread slices, as well.
- Bake in preheated oven for 35-45 minutes, or until the top is golden and the custard is set. Allow to stand for 10 minutes, then dust with icing sugar and garnish with lemon slices, if desired.