Imagine a dessert that combines the tangy brightness of lemon, the sweet burst of blueberries, and the comforting richness of bread pudding - all in one irresistible dish! This Blueberry Lemon Bread Pudding is not just a recipe; it's a culinary adventure that transforms humble ingredients into a jaw-dropping dessert that will have everyone begging for seconds. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your dessert game and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups stale bread, cubed
- 2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 cup blueberries
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until well combined and smooth. The mixture should be creamy and uniform in color.
- Add the cubed stale bread to the egg mixture, gently folding to ensure each bread cube is evenly coated. Allow the bread to soak for 10 minutes, absorbing the liquid and becoming soft.
- Carefully fold in the fresh blueberries and sprinkle lemon zest over the mixture. Gently stir to distribute the berries and zest evenly throughout the bread pudding.
- Transfer the mixture to the prepared baking dish, spreading it evenly and ensuring the bread cubes and blueberries are distributed uniformly.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. To check doneness, insert a knife into the center - it should come out clean.
- Remove from the oven and let the bread pudding cool for 10-15 minutes. This allows the pudding to set and makes it easier to serve.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Tips
- Use stale bread for the best texture - it absorbs the custard mixture more effectively and prevents a soggy result.
- Let the bread soak in the egg mixture for at least 10 minutes to ensure maximum flavor absorption.
- Gently fold blueberries to prevent them from breaking and bleeding color throughout the pudding.
- For extra flavor, consider using brioche or challah bread instead of regular white bread.
- Don't overbake - a slightly jiggly center is perfect, as the pudding will continue to set while cooling.
- For a more decadent version, add a splash of bourbon or Grand Marnier to the egg mixture.
- Fresh blueberries work best, but frozen can be used if thawed and well-drained.
- Serve warm for the most luxurious eating experience, preferably with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 9g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 95mg
