Description
A comforting and decadent Lemon Blueberry Bread Pudding featuring a creamy custard soaked white bread base, swirled with tangy lemon curd and juicy blueberries, then baked until golden and served warm with vanilla ice cream. This dessert offers a perfect balance of sweet and tart flavors making it an ideal treat for any occasion.
Ingredients
Cream Mixture
- 5 large eggs, at room temperature
- ½ cup (4 oz / 115 g) granulated sugar
- 1 ¾ cups (14 fl oz / 420 ml) whole milk
- 1 ½ cups (12 fl oz / 360 ml) heavy cream
- 2 teaspoons vanilla extract
Bread and Fruits
- 8 slices (8 oz / 225 g) white bread, cubed
- ¾ cup (7½ oz / 213 g) lemon curd (homemade or store-bought)
- 1 cup (5 oz / 142 g) blueberries (fresh or frozen)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (180°C) and butter a 9 x 13 inch baking dish to prevent sticking. Add the cubed white bread evenly into the dish and set aside.
- Mix Custard: In a large bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, and vanilla extract until well combined and smooth.
- Soak Bread: Pour the custard mixture evenly over the cubed bread in the baking dish. Press down gently on the bread to help it absorb the custard. Allow the bread to soak for 1 hour at room temperature to fully absorb the custard mixture.
- Add Lemon Curd and Blueberries: After the soaking period, carefully swirl the lemon curd into the bread mixture, then scatter the blueberries evenly on top or gently fold them in to distribute throughout the pudding.
- Bake: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center is still slightly wobbly, indicating a creamy texture inside.
- Cool and Serve: Remove the bread pudding from the oven and let it cool slightly for about 15 minutes. Serve warm, ideally with a scoop of vanilla ice cream for added richness. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- For best results, use day-old or slightly stale bread to absorb the custard better.
- You can substitute white bread with brioche or challah for a richer pudding.
- If using frozen blueberries, do not thaw before adding to prevent excess moisture.
- Lemon curd can be homemade or store-bought depending on preference and availability.
- Allow the pudding to rest for an hour before baking to ensure a custardy texture.
- Leftovers can be reheated briefly in the oven or microwave before serving.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
