Classic Lemon Blueberry Bread Pudding
A delightful dessert combining the tangy brightness of lemon with sweet, juicy blueberries in a rich bread pudding, perfect for any occasion.
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Ingredients
Yields 1 loaf
- (6 cups) cubed day-old bread
- (2 cups) milk
- (1 cup) heavy cream
- (4) large eggs
- (3/4 cups) granulated sugar
- (1 tablespoon) lemon zest
- (1/4 cups) fresh lemon juice
- (1 teaspoon) vanilla extract
- (1/2 teaspoons) salt
- (1 cup) fresh blueberries
- (2 tablespoons) unsalted butter, melted
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, whisk together 2 cups of milk, 1 cup of heavy cream, 4 large eggs, 3/4 cup of granulated sugar, 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt until well combined. Add 2/4 teaspoon salt.
- 3
Add 6 cups of cubed day-old bread to the mixture, gently folding until all the bread is soaked in the egg mixture.
- 4
Fold in 1 cup of fresh blueberries, being careful not to crush them.
- 5
Pour the bread pudding mixture into a greased 9x13 inch baking dish.
- 6
Drizzle 2 tablespoons of melted unsalted butter over the top of the bread pudding.
- 7
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center.
- 8
Remove from the oven and let cool for 10 minutes before serving.
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