Get the Recipe: Blueberry Lemon Bread Pudding
This easy and delicious blueberry lemon bread pudding uses lemon curd as both a topping and a flavouring for the custard. It can be made ahead and refrigerated to bake later, too!
Ingredients
- 1 loaf French or Italian bread, day-old
Custard:
- 4 large eggs
- 1 Tablespoon vanilla
- 2 Tablespoons 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 Tablespoons butter
- Pinch salt, if you used unsalted butter
For topping before baking:
- 8 oz. fresh or frozen blueberries
- 1/3 cup lemon curd, to dollop on top
For garnish after baking:
- icing sugar, to serve (optional)
- lemon slices
- Rosemary or mint leaves
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
Tips!
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- You can cut bread into slices or into large cubes, as you like.
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- Be sure to use day old or older bread, to avoid a mushy bread pudding.
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- 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.
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- 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.
Serving: 1serving, Calories: 364kcal, Carbohydrates: 37g, Protein: 8g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 238mg, Potassium: 215mg, Fiber: 2g, Sugar: 28g, Vitamin A: 288IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg
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