Description
A comforting and fruity dessert featuring day-old bread soaked in a rich custard with fresh blueberries, baked to golden perfection, and topped with a tangy lemon glaze. This Blueberry Bread Pudding is perfect as a cozy treat that combines soft, luscious textures with bursts of fresh berry flavor.
Ingredients
Bread Pudding
- 5 heaping cups day old bread, cubed (about 5-6 slices)
- 3 eggs
- 2 cups whole milk
- 2 Tb butter, melted
- 1/2 cup granulated white sugar
- 1/2 tsp vanilla extract
- 2 tsp lemon zest (or zest of one lemon)
- Pinch of salt
- 1 1/2 cups blueberries, fresh or frozen
Lemon Glaze
- 2 cups powdered sugar
- Juice from one lemon
- 1/2 tsp vanilla extract
- 2-3 tsp milk (to adjust consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly to prevent sticking.
- Arrange Bread Cubes: Place the cubed bread evenly in the prepared 9×9 pan, spreading them out to create a uniform layer.
- Mix Custard: In a medium mixing bowl, whisk together the eggs, whole milk, melted butter, granulated sugar, lemon zest, vanilla extract, and a pinch of salt until well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes in the pan. Sprinkle the blueberries evenly on top. Press down gently with a flat spatula to help the custard soak into the bread. Let this rest for about five minutes to allow the bread to absorb the mixture.
- Bake: Bake the mixture uncovered in the preheated oven at 350°F for 45-50 minutes, or until the top is set and lightly golden.
- Prepare Lemon Glaze: While the bread pudding cools, mix together the powdered sugar, lemon juice, vanilla extract, and 2-3 teaspoons of milk in a small bowl. Adjust the milk to achieve a drizzleable consistency.
- Serve: Drizzle the lemon glaze over the warm or cooled bread pudding. Serve alone or with ice cream or whipped cream for an extra indulgence.
Notes
- Use day-old or slightly stale bread for best soaking results; fresh bread may become too mushy.
- Frozen blueberries can be used without thawing, but fresh berries add better texture.
- To ensure even soaking, pressing the bread slightly after adding custard helps absorb the liquid.
- The lemon glaze adds a bright and tangy contrast but can be omitted for a simpler dessert.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American