Blueberry Lemon Bread Pudding You ll Crave

Name: Blueberry Lemon Bread Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 8 cups day old bread cubes (about 1 pound); 2 cups fresh or frozen blueberries; 1 large lemon (for zest and juice); 4 large eggs; 2 cups whole milk; 1 cup heavy cream; ¾ cup granulated sugar; 2 tbsp granulated sugar (for topping); 2 tsp pure vanilla extract; 4 tbsp unsalted butter (melted); ½ tsp ground cinnamon; pinch nutmeg (optional); ¼ tsp salt

Published:

October 31, 2025

By:

Thomas J. Moss

Blueberry Lemon Bread Pudding : Blueberry Lemon Bread Pudding You ll Crave

Introduction

Have you ever noticed how a single scent can unlock an entire chapter of your life? For me, it’s the sharp, sunny perfume of a lemon being zested. The moment that bright, citrusy oil sprays into the air, I’m standing in my grandmother’s kitchen again. She’d be at the counter, her hands dusted with flour, teaching me that a little bit of brightness can lift even the heaviest dough. That’s the magic I wanted to capture in this Blueberry Lemon Bread Pudding. It’s more than a recipe; it’s a story of sunshine and sweetness, a testament to how simple ingredients can weave together to create something truly full of heart. This isn’t just a dessert; it’s a feeling, a memory baked into a warm, comforting custard.

The idea for this dish came to me on a cool Oregon morning, the kind where the pine trees are still wet with dew and the sky is a soft, gentle gray. I had a loaf of day old bread on the counter, a pint of blueberries that were almost too perfect to eat, and a lemon that was begging to be used. My kids, Olivia and James, were still asleep, and the house was quiet. In that stillness, I found myself craving a breakfast that felt like a hug. Something that celebrated the beautiful contrast of tart and sweet, soft and bursting. And so, this Lemon blueberry bread pudding was born. It’s a dish that bridges the gap between a decadent dessert and a special occasion breakfast. It carries the rustic humility of traditional bread pudding while singing with the vibrant, modern notes of fresh fruit and citrus. It’s the kind of food that invites you to slow down, to savor each spoonful, and to find a little bit of poetry in the simple act of making and sharing a meal. This recipe is a nod to those quiet moments, to the beauty of using what you have, and to the joy that comes from creating something warm and wonderful for the people you love.

Why You’ll Love This Blueberry Lemon Bread Pudding

This Easy blueberry lemon bread pudding recipe has become a fixture in our home, a recipe I turn to for lazy Sunday mornings, cozy weeknight desserts, and even special holiday brunches. My husband, Ethan, loves to photograph it, capturing the way the golden top gives way to the soft, creamy interior studded with jammy blueberries. But beyond its beauty, there’s a deep, soulful comfort to this dish that I know your family will adore as well.

It’s a Celebration of Simple Flavors: This recipe doesn’t rely on complicated techniques or rare ingredients. It’s a testament to the power of classic pairings. The tartness of the lemon (juice and zest) cuts through the richness of the custard, while the sweet blueberries burst in your mouth, creating a perfect balance. It’s a flavor profile that feels both sophisticated and wonderfully familiar, reminding us that the best blueberry lemon bread pudding is often the one made with the simplest, most honest ingredients.
Incredibly Forgiving and Adaptable: Have some brioche going stale? Perfect. A rustic country loaf? Even better. This recipe is a champion of frugality and creativity. It’s designed for home cooks, which means it’s nearly impossible to mess up. You can use fresh or frozen blueberries, adjust the sweetness to your liking, and even use different types of citrus. It’s a recipe that meets you where you are, using what you have on hand to create something spectacular. That’s the heart of mindful cooking, turning leftovers into a luscious feast. If you want to explore other ways to use up old bread, this savory bread pudding is another beautiful way to reduce waste.
The Perfect Make Ahead Dessert or Breakfast: As a busy mom, I cherish any recipe that lets me get a head start. You can assemble this entire Blueberry lemon bread pudding dessert the night before. Just cover it and pop it in the refrigerator. The next morning, or whenever you’re ready, simply bake it. This allows the bread to fully soak up the lemon infused custard, resulting in an exceptionally moist blueberry lemon bread pudding. It’s perfect for holidays or when you have guests, leaving you more time to connect and less time stressing in the kitchen.
A Feast for the Senses: This isn’t just about taste. From the moment you start zesting the lemon, your kitchen will fill with an incredible aroma. While it bakes, the scent of warm vanilla, bright citrus, and sweet berries will wrap your home in a blanket of comfort. The final dish is a beautiful mosaic of golden brown bread, deep purple blueberries, and creamy custard. It’s a truly sensory experience, a recipe that nourishes both body and soul.
Comfort Food with an Elegant Twist: This dish has all the cozy, heartwarming qualities of a classic bread pudding, but the addition of lemon and blueberries elevates it to something special. It feels like a Gourmet blueberry lemon bread pudding you might find at a charming café, yet it’s easy enough for a Tuesday night. It’s equally at home served warm for Blueberry lemon bread pudding for breakfast with a dusting of powdered sugar as it is for dessert, perhaps with a scoop of vanilla ice cream. For more comforting classics, explore this recipe for a Best Ever Bread Pudding.

Ingredients for Blueberry Lemon Bread Pudding

The beauty of this recipe lies in its simplicity. These are pantry and refrigerator staples that come together to create something truly special.

Bread: 8 cups of day old bread cubes (about 1 pound). A rich, soft bread like brioche, challah, or French bread works wonderfully.
Blueberries: 2 cups of fresh or frozen blueberries. If using frozen, do not thaw them first.
Lemon: 1 large lemon, for both zest and juice. This is the heart of the bright flavor.
Eggs: 4 large eggs, which create the rich custard base.
Milk & Cream: 2 cups of whole milk and 1 cup of heavy cream. This combination creates a perfectly creamy, not-too-heavy custard.
Sugar: ¾ cup of granulated sugar, plus 2 tablespoons for sprinkling on top.
Vanilla Extract: 2 teaspoons of pure vanilla extract.
Butter: 4 tablespoons of unsalted butter, melted, plus more for greasing the dish.
Spices: ½ teaspoon of ground cinnamon and a pinch of nutmeg (optional, but they add a lovely warmth).
Salt: ¼ teaspoon of salt, to balance the sweetness.

Substitutions:

For the Bread: You can use almost any kind of bread. Sourdough will add a lovely tang, while a simple white sandwich bread also works in a pinch. If you’re looking for a Gluten free blueberry lemon bread pudding, use your favorite gluten free loaf.
For the Dairy: Feel free to use half and half instead of milk and cream. For a dairy free or Vegan blueberry lemon bread pudding, you can substitute with a full fat oat milk or coconut milk and use a plant based butter.
For the Fruit: While blueberries are classic, you could try this with raspberries, blackberries, or even chopped strawberries.

How to Make Blueberry Lemon Bread Pudding

Making this dish is a quiet ritual. It’s about gentle stirring, the scent of lemon filling your kitchen, and the anticipation of a warm, comforting bake. Think of these steps less as a strict manual and more as a friendly conversation, a guide from my kitchen to yours.

Step-by-Step Instructions

Prepare Your Baking Dish and Bread: First, let’s set the stage. Find a 9×13 inch baking dish (or a similar 3 quart dish) and generously grease it with butter. This little step ensures a golden, crisp edge and easy serving later. Now, for the bread. If you haven’t already, cut your day old or stale bread into 1 inch cubes. You want about 8 cups, but don’t worry about being perfectly precise. Spread the bread cubes in the prepared dish in an even layer. This is the foundation of our Blueberry lemon bread and butter pudding.
Add the Fruit: Gently scatter the blueberries over the bread cubes. I like to tuck some in between the bread pieces so that every single bite has a burst of fruity goodness. The deep purple of the berries against the pale bread is already so beautiful.
Whisk the Custard: In a large bowl, it’s time to create the heart of our pudding: the custard. Crack in the 4 large eggs and give them a good whisk until the yolks and whites are just combined. You are not trying to whip air into them, just create a smooth, sunny yellow base. Now, whisk in the ¾ cup of sugar and the ¼ teaspoon of salt. The salt is a quiet hero here; it makes all the other flavors sing.
Infuse with Lemon and Vanilla: This is my favorite part. Grab your large lemon. Using a microplane or fine zester, zest the entire lemon directly into the egg and sugar mixture. Watch as the tiny flecks of yellow fall like sunshine, releasing the most incredible, bright aroma. Then, squeeze in 2 tablespoons of fresh lemon juice. Add the milk, heavy cream, and the pure vanilla extract. The vanilla adds a soft, floral warmth that complements the sharp citrus perfectly.
Bring it all Together: Finally, pour in the 4 tablespoons of melted butter. Whisk everything together until it’s smooth and beautifully combined. The custard will be a pale, creamy yellow, fragrant with lemon and vanilla. This rich mixture is what will transform the simple bread into a Moist blueberry lemon bread pudding.
Pour and Soak: Now, slowly and evenly pour the custard mixture over the bread and blueberries in the baking dish. Take a moment to gently press down on the bread with the back of a spoon, encouraging it to soak up all that creamy goodness. You want every piece of bread to be saturated.
Let it Rest (The Secret Step!): This is optional, but it’s my secret to the best blueberry lemon bread pudding. If you have time, cover the dish and let it rest for at least 30 minutes on the counter, or up to overnight in the fridge. This allows the bread to fully absorb the custard, preventing any dry spots and ensuring a custardy, tender result. It’s a small act of patience that pays off beautifully.
Bake to Golden Perfection: When you’re ready to bake, preheat your oven to 350°F (175°C). Just before placing it in the oven, sprinkle the top with the remaining 2 tablespoons of sugar. This creates a wonderfully crisp, caramelized crust. Bake for 45 to 55 minutes, or until the pudding is golden brown and the center is set. A knife inserted into the center should come out mostly clean. The top will be puffed and glorious, and your kitchen will smell like heaven. Let it cool for at least 15 minutes before serving. This gives the custard time to settle.

Pro Tips & Variations

Over the years, I’ve made this recipe countless times, and along the way, I’ve discovered a few little secrets that take it from great to truly unforgettable. I am also always inspired by how others adapt recipes, as seen in this version from Allrecipes. Here are some of my favorite tips and variations, whispers from my kitchen to yours.

Don’t Fear Stale Bread: The staler the bread, the better! Truly. Day old or stale bread is drier and acts like a sponge, soaking up the custard more effectively than fresh bread. This is the key to avoiding a soggy pudding. If your bread is fresh, you can cut it into cubes and toast it lightly in a 300°F oven for about 15 minutes to dry it out. This step ensures a perfect texture every time.
The Power of Room Temperature Ingredients: I know it’s an extra step, but bringing your eggs, milk, and cream to room temperature before mixing makes a difference. It helps the custard emulsify into a smoother, more cohesive mixture. It’s a small detail that contributes to a silkier final texture. Think of it as giving your ingredients a gentle chance to wake up before they get to work.
Press, Don’t Drown: When you pour the custard over the bread, be gentle. You want to press the bread down to encourage it to soak, but you don’t want to completely submerge it. Leaving some of the bread cubes poking out of the top is what creates those delicious, crispy, caramelized bits that contrast so beautifully with the soft custard below. It’s a balance between a creamy interior and a crunchy top. For a different texture, you could try a Chocolate Croissant Bread Pudding, where the flaky layers create incredible nooks and crannies.
Give it a Rest: I mentioned this in the instructions, but it bears repeating. Letting the assembled bread pudding rest is the single best thing you can do for its texture. A 30 minute rest on the counter is good. An overnight rest in the fridge is life changing. It transforms the dish from bread sitting in custard to one unified, perfectly moist blueberry lemon bread pudding.

Variations to Spark Your Creativity:

Blueberry Lemon Brioche Bread Pudding: To make this dish extra decadent, use brioche. Its high butter and egg content makes for an incredibly rich and tender pudding. This is my go to for special occasions. It feels exceptionally luxurious.
Vegan Blueberry Lemon Bread Pudding: This is easy to adapt! Use a good quality vegan brioche or challah. For the custard, swap the eggs with 1 cup of unsweetened applesauce or a commercial egg replacer, use a plant based butter, and replace the dairy with a creamy, full fat oat milk or coconut milk from a can. The result is just as comforting.
Gluten Free Variation: Use your favorite gluten free bread. Gluten free breads can sometimes be a bit drier, which actually makes them perfect for bread pudding! Just proceed with the recipe as written.
Blueberry Lemon Bread Pudding with Vanilla Sauce: While this pudding is wonderful on its own, a simple sauce takes it over the top. Gently heat 1 cup of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a small saucepan until warm. A version from The Kitchn also pairs well with a simple sauce. Drizzle this warm vanilla sauce over each serving for a restaurant style finish.

Serving Suggestions

One of the things I love most about this Blueberry Lemon Bread Pudding is its versatility. It’s a humble dish that can be dressed up or down, fitting in just as well at a sun-drenched brunch as it does as a cozy dessert after a family dinner. The way you serve it can transform the experience. Here are a few of my favorite ways to present this lovely dish, creating moments of connection around the table.

The Simple and Sweet Breakfast: For a beautiful breakfast or brunch, I believe less is more. Serve the bread pudding warm, straight from the oven, in rustic bowls. A light dusting of powdered sugar over the top looks like a soft snowfall and adds just a touch of extra sweetness. A small bowl of extra fresh blueberries on the side and a few thin slices of lemon for garnish make it feel special without any extra effort. It’s perfect alongside a simple cup of black coffee or a pot of Earl Grey tea, whose bergamot notes complement the citrus beautifully.
The Decadent Dessert: To turn this into a truly showstopping dessert, serve each warm square with a generous scoop of high quality vanilla bean ice cream. The contrast of the warm, custardy pudding and the cold, melting cream is pure bliss. Another wonderful pairing is a dollop of freshly whipped cream, perhaps sweetened with a little bit of honey or maple syrup. For a truly Gourmet blueberry lemon bread pudding experience, spoon a little of the homemade Blueberry lemon bread pudding with vanilla sauce over the top. The combination is comforting, elegant, and utterly irresistible. This is how we serve it when we have friends over for dinner.
Paired with a Savory Brunch Spread: If you’re hosting a larger brunch, this bread pudding makes a fantastic sweet counterpoint to savory dishes. It sits beautifully on a buffet table next to a quiche, a platter of crispy bacon, and a simple green salad with a citrus vinaigrette. The bright, tangy flavors of the Lemon blueberry bread pudding cut through the richness of other brunch fare, cleansing the palate and leaving everyone ready for the next bite. It’s a way of offering something for every craving, a little sweet to balance the savory. For another sweet brunch idea, a Cinnamon Roll Bread Pudding is always a hit.
Afternoon Tea or Coffee Break: Sometimes the best moments happen in the quiet of the afternoon. A small, cooled square of this bread pudding is the perfect companion to an afternoon cup of tea or coffee. It’s substantial enough to be satisfying but not so heavy that it weighs you down. It’s a civilized and comforting little treat, a perfect excuse to press pause on a busy day and enjoy a moment of quiet indulgence.

Storage & Reheating

This Blueberry Lemon Bread Pudding is one of those wonderful dishes that’s just as good, if not better, the next day. The flavors have more time to meld and deepen. Here’s how to store and reheat it to keep it tasting its best.

Storing in the Refrigerator

Let the bread pudding cool completely to room temperature. This is important to prevent condensation from making it soggy. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.

Storing in the Freezer

Yes, you can freeze bread pudding! For best results, I recommend freezing individual portions. Cut the cooled pudding into squares, wrap each one tightly in plastic wrap, and then place them in a freezer safe bag or container. This prevents freezer burn and makes it easy to grab a single serving when a craving strikes. It can be frozen for up to 3 months.

Best Reheating Methods

* **In the Oven (Best Method):** To recapture that just baked texture, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the bread pudding (either a single portion or the entire dish) in an oven safe dish and cover it with foil. The foil is key to prevent it from drying out while it reheats. Bake for 15 to 20 minutes, or until it’s warmed through. If you want to crisp up the top again, remove the foil for the last 5 minutes of baking.
* **In the Microwave (Quickest Method):** For a quick fix, the microwave works well. Place a single serving on a microwave safe plate. Reheat in 30 second intervals until it’s warm. Be careful not to overheat it, as this can make the custard rubbery. It won’t be as crispy as the oven method, but it’s delicious and comforting in a pinch. Many people enjoy it cold straight from the fridge with a splash of milk, like a decadent breakfast cake!

FAQ about Blueberry Lemon Bread Pudding

What is the best type of bread for bread pudding?
The best bread is a rich, slightly dense bread that’s a day or two old. Blueberry lemon brioche bread pudding is exceptionally delicious because brioche’s high egg and butter content creates a very tender, rich pudding. Challah and French bread are also excellent choices. The key is to use stale bread, as it’s drier and better at absorbing the custard without turning mushy.

Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work wonderfully here. There’s no need to thaw them before using them. Just toss them in directly from the freezer. They might release a bit more juice as they bake, creating beautiful purple swirls throughout the custard, which I think makes it even prettier.

How do I prevent my bread pudding from being soggy?
There are two key secrets to avoiding a soggy pudding. First, use stale, dry bread. Fresh bread is too moist and won’t absorb the custard properly. Second, ensure you have the right ratio of bread to custard. The bread should be well saturated but not swimming in liquid. Following the measurements in this recipe should give you the perfect, creamy (not soggy) texture. Letting the pudding rest before baking also helps immensely.

Can I make this bread pudding ahead of time?
Yes, this is a perfect make ahead dish. You can assemble the entire Blueberry Lemon Bread Pudding (up to the point of baking), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, just pop it into the preheated oven. You might need to add 5 to 10 minutes to the baking time since it’s starting from cold.

My bread pudding came out dry. What did I do wrong?
A dry bread pudding is usually the result of either not enough custard or overbaking. Make sure you use the full amount of liquid called for in the recipe. Also, keep a close eye on it as it bakes. You want to bake it until the center is just set, meaning it should still have a very slight jiggle. It will continue to firm up as it cools. A knife inserted in the center should come out with moist crumbs, but not wet, uncooked custard.

Final Thoughts on Blueberry Lemon Bread Pudding

In the end, a recipe is so much more than a list of instructions. It’s a vessel for memory, a language of care. This Blueberry Lemon Bread Pudding is a conversation between the bright, hopeful notes of lemon and the sweet, jammy whispers of blueberries. It’s the comfort of a warm kitchen on a cool morning. It’s the joy on your children’s faces as they steal a berry from the bowl. It is a reminder that beauty often lies in contrast, in the pairing of tart and sweet, soft and crisp. For me, this is what cooking is all about. It’s not about chasing perfection; it’s about chasing connection, one spoonful at a time.

I hope this recipe brings as much warmth and joy to your home as it does to mine. I hope you make it your own, adapt it to the seasons, and share it with the people who make your life bright.

If you make this recipe, I would love to hear about it. Please leave a comment below and let me know how it turned out! And if you’d like to keep these stories and recipes close, consider saving this post to your favorite Pinterest board. Thank you for welcoming me into your kitchen. It’s an honor to cook alongside you.