Lemon blueberry bread pudding puts a bright, summery twist on the classic custardy dessert. Crafted with freshly squeezed lemon juice and ripe blueberries, this comforting pudding balances tartness and sweetness while delivering a creamy, tender texture.
If you enjoy the lemon-and-blueberry combination, this lemon blueberry bread pudding will quickly become a favorite. It’s versatile enough to serve warm with ice cream or slightly chilled for a breakfast-style treat alongside coffee.
This version uses brioche soaked in a lemon-scented egg custard and scattered with fresh blueberries. Brioche adds rich, buttery notes and a soft, pillowy crumb that soaks up the custard beautifully.
Serve the pudding warm with a scoop of vanilla ice cream or whipped cream. It also works well served cold for a leisurely weekend breakfast or brunch.
One of the best things about this recipe is how quick and straightforward it is. All the custard ingredients are combined in a single bowl, poured over cubed bread, and left to soak before baking. The result is an elegant, homemade dessert that looks and tastes like you spent hours in the kitchen.
The contrast of textures—creamy interior, lightly crisped edges, and juicy pockets of blueberry—makes each bite satisfying and layered in flavor.
Ingredients
The ingredient list below includes notes and substitution tips. For exact measurements and the full recipe card, see the recipe section later in the post.
- Brioche bread — a rich, buttery loaf that soaks up custard well. If brioche isn’t available, Hawaiian bread, challah, croissants, or a thick-sliced white loaf are good alternatives. Day-old or slightly stale bread absorbs the custard best.
- Whole milk — creates the creamy base for the custard and adds richness.
- Eggs — provide structure and a tender, custard-like texture.
- Butter — a small amount of melted butter enhances flavor and mouthfeel.
- Sugar — balances the tart lemon and bright blueberries.
- Lemon juice — freshly squeezed is preferred for the brightest flavor.
- Blueberries — fresh or frozen work well and add sweetness and color.
- Vanilla extract — a splash rounds out the overall flavor.
Equipment You’ll Need
No specialty equipment is necessary. Have on hand a large mixing bowl, a whisk, an 8-inch or 9-inch baking dish (an 8×8-inch pan works well), a rubber spatula, and basic measuring tools.
How to Make Lemon Bread Pudding with Blueberries
The steps below outline the process from prep to bake. Full ingredient amounts and timings are included in the recipe card further down.
Step 1: Cut the brioche into 1-inch cubes and arrange them in an even layer in an 8×8-inch baking dish.
Step 2: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla, and freshly squeezed lemon juice until smooth.
Step 3: Pour the custard mixture over the brioche, pressing gently so the pieces are evenly coated and begin to absorb the liquid.
Step 4: Scatter the blueberries over the top and gently fold them into the bread so they distribute through the dish. Let the assembled pudding rest for 15–20 minutes to allow the bread to soak up the custard.
Step 5: Preheat the oven to 350°F (175°C). Bake the pudding for about 50 minutes, or until the edges are set and the center remains slightly jiggly—similar to a properly set custard.
Step 6: Remove from the oven and let the pudding rest for 10 minutes before serving. Serve warm or at room temperature.
Storing and Reheating
To refrigerate: Store leftover bread pudding in an airtight container for up to four days.
To freeze: Slice the pudding and freeze portions in zip-top bags or airtight containers for up to three months.
To reheat: Thaw overnight in the refrigerator if frozen. Place in an oven-safe dish, splash a little milk over the top to restore creaminess, cover with foil, and warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. Note that texture may change slightly after freezing and reheating, though flavor remains enjoyable.
Expert Tips and Tricks
- Use slightly stale bread for the best texture; it soaks custard without becoming gummy. If your bread is fresh, dry the cubes in a 250°F oven for 10–15 minutes to mimic day-old bread.
- If using frozen blueberries, no need to thaw—they will soften and release juices while baking.
- For a brighter lemon profile, add a teaspoon of lemon zest or a drop of lemon extract to the custard.
- Avoid overbaking to keep the brioche tender. The center should still be a little jiggly when you remove it from the oven.
Frequently Asked Questions
No. The ideal texture is similar to French toast—moist inside with slightly crisped edges rather than overly wet or soupy.
You can enjoy blueberry lemon bread pudding warm or cold. Warm servings pair nicely with a glaze, whipped cream, or vanilla ice cream.
A thermometer in the center should read at least 160°F. Without a thermometer, gently jiggle the pan—if the edges are set and the center moves only slightly, it’s done.
Recipe
Ingredients
- 16-ounce brioche bread, cut into 1-inch cubes
- 4 large eggs
- 4 cups whole milk, cold
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- Juice of 1 lemon (about 1/4 cup)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Coat an 8×8-inch baking dish with nonstick spray and add the cubed bread in an even layer.
- In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice until well combined.
- Pour the egg mixture over the brioche, pressing down so each piece is coated.
- Sprinkle the blueberries over the top and gently distribute them throughout the bread.
- Let the dish sit for 15–20 minutes to allow the bread to absorb the custard. Preheat the oven to 350°F during this time.
- Bake for 50 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the pudding to cool for 10 minutes before serving. Enjoy warm or chilled.
Notes
- Slightly stale bread is ideal; if using fresh bread, dry the cubes in a 250°F oven for 10–15 minutes.
- Frozen blueberries can be used directly without thawing.
- For extra lemon flavor, add lemon zest or a touch of lemon extract.
- Leftovers refrigerate for up to four days or freeze for up to three months.
Nutrition
Calories: 464 kcal per serving (approximate)
