Blueberry Lemon Bread Pudding Recipe

Name: Blueberry Lemon Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blueberry Layers; 3 cups blueberries; 2 tablespoons flour; Bread Layers; 14 -16 slices brioche bread, trimmed of crusts and cut in half (1/2-inch thick slices); 1/2 cup butter, melted; 2 tablespoons butter, melted; Custard; 2 cups milk; 1 cup heavy cream; 1/4 teaspoon salt; 1 teaspoon nutmeg; 1 1/3 cups sugar; 2 teaspoons grated lemon zest; 3/4 teaspoon lemon extract; 1 teaspoon vanilla; 6 eggs, beaten; Topping; 2 tablespoons butter, melted; 1/3 cup sugar

Servings: persons

Blueberry Layers
3 cups blueberries
2 tablespoons flour
Bread Layers
14 -16 slices brioche bread, trimmed of crusts and cut in half (1/2-inch thick slices)
1/2 cup butter, melted
2 tablespoons butter, melted
Custard
2 cups milk
1 cup heavy cream
1/4 teaspoon salt
1 teaspoon nutmeg
1 1/3 cups sugar
2 teaspoons grated lemon zest
3/4 teaspoon lemon extract
1 teaspoon vanilla
6 eggs, beaten
Topping
2 tablespoons butter, melted
1/3 cup sugar

1
Set oven rack in the middle position; preheat oven to 350u00b0; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
2
Set aside a large metal pan and rack for the water bath.
3
Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
4
Prepare the bread: brush brioche slices with melted butter.
5
Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
6
Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
7
Pour half the custard over brioche and sprinkle with half the berries.
8
Add remaining brioche, custard, and blueberries in layers.
9
Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
10
Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
11
Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
12
Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
13
Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
14
Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
15
Store covered with a paper towel and plastic wrap in the refrigerator.

1216

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Blueberry Layers, 3 cups blueberries, 2 tablespoons flour, Bread Layers, and more.

Yes, Blueberry Lemon Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions