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    Home » Recipes » Pudding, Pudding Cake and Bread Pudding Recipes

    Blueberry Lemon Bread Pudding

    Apr 7, 2022 | by Jennifer | Last Updated: Apr 7, 2022

    Jump to Recipe

    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!

    blueberry lemon bread pudding in pan

    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.

    Jump to:
    • Why you'll love this blueberry lemon bread pudding
    • Key Ingredients
    • Making Blueberry Lemon Bread Pudding: Step-by-Step Photos
    • Cook's Notes
    • Making ahead, storing and freezing
    • Recipe
    • Save or share this recipe
    • Comments, Questions and Reviews

    Key Ingredients

    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

    photo collage of steps to make blueberry lemon bread pudding

    1. Cut bread into slices or cubes and arrange in baking dish.
    2. 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.
    3. Add the butter and stir until the butter is melted. Set aside to cool to almost room temperature.
    4. Whisk together the eggs and vanilla in a small bowl. Stir in the lemon curd.
    5. When milk is cooled, add the egg mixture to the milk mixture and whisk to combine well.
    6. 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).
    7. Right before baking, add dollops of lemon curd randomly on top and scatter with blueberries.
    8. Bake and enjoy!

    blueberry lemon bread pudding in pan

    Cook's Notes

    • 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.

    blueberry lemon bread pudding on plate with fork

    Recipe

    blueberry lemon bread pudding in pan

    Blueberry Lemon Bread Pudding

    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!
    Author: Jennifer
    No reviews yet
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    Prep Time 15 mins
    Cook Time 35 mins
    Resting Time: 30 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Servings 12 servings

    Ingredients
     

    • 1 loaf French or Italian bread, day-old

    Custard:

    • 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
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    My Lemon curd Recipe 
    You'll find more tips and substitution suggestions above this Recipe Card, as well as Step-by-Step photos, storage and freezing information.

    Nutrition

    Sodium: 238mg | Calcium: 87mg | Vitamin C: 2mg | Vitamin A: 288IU | Sugar: 28g | Fiber: 2g | Potassium: 215mg | Cholesterol: 77mg | Calories: 364kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 3g | Saturated Fat: 11g | Fat: 21g | Protein: 8g | Carbohydrates: 37g | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Marlena says

      April 25, 2022 at 1:06 am

      I made this today! The flavor was delicious, but my texture of the pudding was too wet (I probably did not put enough bread in...). Do you know how much bread I should put in, in terms of weight? If so, that would be great, since I do want to make it again with more bread, since it does taste like a classic, springtime brunch or dessert!

      By the way, I did make your homemade lemon curd for this recipe. It was amazing!

      Reply
      • Jennifer says

        April 25, 2022 at 10:10 am

        Hi Marlena, the amount of bread will depend on the size of your baking dish. Here's a couple of tips though. I buy a big loaf of day old bread and slice it up. If it doesn't seem stale enough, I will let it sit sliced on the counter for a couple of hours to dry it out more. You can even lightly toast the bread on a baking sheet in the oven if you like. Then I will put the slices into the pan, filling it until the slices are snug together, but not squished. I use a lower-sided pan, so that the sliced actually extend over the top of the pan by an inch or a bit more at the highest points. When I add the custard, it will only come about 1/2-2/3 of the way up the bread slices, leaving the top of the bread exposed. So if your dish is deeper, just add the custard until you reach that level. Dry bread (and maybe more bread) and only filling up the 1/2-2/3 of the height of the bread should help :)

        Reply
    2. Mary Ann | The Beach House Kitchen says

      April 09, 2022 at 1:29 pm

      Blueberry Lemon is one of my all time favorite flavor combination Jennifer. This is a fabulous recipe for Easter brunch and I'm also thinking ahead to Mother's Day too!

      Reply
      • Jennifer says

        April 09, 2022 at 5:41 pm

        Thanks Mary Ann and yes, would be perfect for Mother's Day, too!

        Reply

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