Lemon-Infused Blueberry Bread Pudding Delight

$- 6 cups of stale bread, torn into bite-sized pieces - 2 cups of fresh blueberries, rinsed and drained - 4 large eggs, beaten - 2 cups of whole milk, at room temperature - 1 cup of granulated sugar, adjusted to taste - 1 tablespoon of fresh lemon zest, from about 2 lemons - 1/4 cup of freshly squeezed lemon juice - 1 teaspoon of pure vanilla extract - 1 teaspoon of ground cinnamon - 1/4 teaspoon of fine salt - 2 tablespoons of unsalted butter, melted, for greasing the baking dish - Powdered sugar, for dusting (optional) I love using brioche or challah for this recipe. They add a rich flavor and soft texture. Stale bread works best because it soaks up the egg mixture well. You can also use French bread or even sourdough if you like a tangy taste. For a special touch, dust the finished bread pudding with powdered sugar. You can also serve it with vanilla ice cream or whipped cream. Fresh blueberries and lemon slices make great garnishes. They add color and a burst of flavor, making your dish look and taste amazing! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take a 9x13-inch baking dish and generously grease it with melted butter. Make sure to coat all the corners. This step helps the bread pudding not stick and ensures easy serving later. In a large mixing bowl, combine 4 beaten eggs, 2 cups of whole milk, and 1 cup of granulated sugar. Add 1 tablespoon of lemon zest, 1/4 cup of lemon juice, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of fine salt. Whisk all these ingredients together until the mixture is smooth and well-blended. Next, gently add 6 cups of torn stale bread into the egg mixture. Fold the bread in carefully until every piece is coated. Let the mixture rest for about 10 minutes. This helps the bread soak up all the tasty flavors. After that, fold in 2 cups of fresh blueberries, making sure they spread evenly. Pour the mixture into the prepared baking dish. Spread it out evenly to help it bake well. Place the dish in the oven and bake for 45-55 minutes. The pudding is ready when the top is golden brown, and a toothpick comes out clean from the center. Once baked, take the dish out of the oven and let it cool for 10-15 minutes. This cooling time helps the flavors meld together. If you like, you can dust the top with powdered sugar for a sweet touch. Serve warm, and consider adding a scoop of vanilla ice cream or whipped cream for an extra treat. Garnish with fresh blueberries and a slice of lemon for a pop of color. When picking blueberries, look for ones that are firm and plump. Choose berries that are deep blue, not red or green. The skin should be smooth, with a slight bloom. This bloom shows they are fresh and haven't been washed away. Avoid any that are mushy or have wrinkles. Fresh blueberries burst with flavor and add a great pop to your bread pudding. Many people use too much bread. Stick to six cups; it keeps the pudding moist. Don’t skip letting the bread soak. This step is key for flavor. If you rush it, the bread won’t absorb enough liquid. Another mistake is not folding in the blueberries gently. You want to keep them whole for bursts of flavor. Lastly, remember to grease the baking dish well. This helps in easy serving. Serve the bread pudding warm for the best taste. A scoop of vanilla ice cream on top adds creaminess. You can also add a dollop of whipped cream for extra richness. For a fresh touch, sprinkle more blueberries and a slice of lemon on the plate. This makes the dish look bright and inviting. Dusting with powdered sugar adds a sweet finish. These simple touches make your dessert even more special. Pro Tips Use Day-Old Bread: Using stale bread is key for the best texture. It absorbs the custard mixture without becoming mushy, ensuring a delightful bite. Adjust Sugar to Taste: Depending on the sweetness of your blueberries, you may want to adjust the sugar level to suit your preferences. Experiment with Add-Ins: Feel free to add nuts, such as chopped pecans or walnuts, or other fruits like raspberries or strawberries for a twist on this classic dish. Let It Rest: Allowing the bread pudding to cool for at least 10-15 minutes before serving helps the flavors meld and makes it easier to cut into neat portions. {{image_4}} You can change up this recipe by adding other fruits. Peaches, raspberries, or strawberries work well. Just make sure to adjust the sugar based on the fruit's sweetness. You can also mix two or more fruits together for a fun twist. This adds new flavors and colors to your bread pudding. Adding nuts or spices can boost the taste even more. Walnuts or pecans add a nice crunch. If you like warmth, try adding a pinch of nutmeg or cardamom. These spices blend well with the lemon and blueberries. You can also use almond extract instead of vanilla for a unique flavor. If you need a gluten-free version, use gluten-free bread. Many stores offer gluten-free options today. Make sure to check the label for other ingredients. This way, you can enjoy the same great taste without gluten. Enjoy this delicious treat with no worries! To store your leftover blueberry lemon bread pudding, let it cool completely first. Then, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This will keep it fresh for up to three days in the fridge. When you are ready to enjoy your leftover bread pudding, preheat your oven to 350°F (175°C). Place the portion you want on a baking dish. Cover it with foil to prevent it from drying out. Heat for about 15-20 minutes. You can also use the microwave. Heat it in short bursts, about 30 seconds at a time, until warm. If you want to store your bread pudding for longer, freezing is a great option. Cut it into individual portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. This will keep it good for about two months. To thaw, place it in the fridge overnight. Then, reheat it in the oven or microwave as mentioned earlier. Enjoy your delicious treat anytime! You can use fresh bread, but stale bread works best. Stale bread soaks up the egg mixture better. It helps create a softer texture. If you only have fresh bread, let it sit out for a few hours to dry. This will mimic stale bread's texture. You can keep Blueberry Lemon Bread Pudding in the fridge for up to four days. Store it in an airtight container. When you're ready to eat, simply reheat it in the oven or microwave. This will help keep it moist. Yes, you can make this recipe ahead of time. Prepare it the night before and cover it. Let it sit in the fridge overnight. The next day, bake it right before serving. This saves time and helps the flavors blend. The best way to serve bread pudding is warm. You can top it with a scoop of vanilla ice cream or a dollop of whipped cream. Dusting it with powdered sugar adds sweetness and a nice touch. Fresh blueberries and a lemon slice make it look pretty too. You learned about making Blueberry Lemon Bread Pudding today. We covered ingredients, step-by-step instructions, and helpful tips. You can add fruits and spices to make it your own. Remember to store leftovers correctly for later enjoyment. Always avoid common mistakes for the best results. This dish is perfect for any meal or gathering. Now, it’s time to get creative in your kitchen. You have the recipes and tips you need to succeed! Enjoy your baking adventure.$

Lemon-Infused Blueberry Bread Pudding Delight

A delightful bread pudding infused with lemon and bursting with fresh blueberries.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

6 cups stale bread, torn into bite-sized pieces
2 cups fresh blueberries, rinsed and drained
4 large eggs, beaten
2 cups whole milk, at room temperature
1 cup granulated sugar, adjusted to taste
1 tablespoon fresh lemon zest, from about 2 lemons
1/4 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 tablespoons unsalted butter, melted, for greasing the baking dish
to taste powdered sugar, for dusting (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with the melted butter, ensuring all corners are well-coated.
In a large mixing bowl, combine the beaten eggs, whole milk, granulated sugar, lemon zest, lemon juice, vanilla extract, ground cinnamon, and salt. Whisk this mixture thoroughly until all ingredients are well combined and smoothly blended.
Gently add the torn pieces of bread into the egg mixture, folding them in with care until every piece is sufficiently coated and starts absorbing the liquid. Allow the mixture to rest for about 10 minutes.
Once the bread has soaked, carefully fold in the fresh blueberries, making sure they are evenly distributed throughout the mixture.
Pour the delightful bread and blueberry mixture into the greased baking dish, spreading it evenly.
Place the dish in the preheated oven and bake for 45-55 minutes until the top is lightly golden and set.
After baking, remove the dish from the oven and allow the bread pudding to cool for at least 10-15 minutes.
Dust the top with powdered sugar just before serving, if desired.

Notes

Serve warm with vanilla ice cream or whipped cream for an indulgent treat.

Keyword blueberry, bread pudding, dessert, lemon