Warm, custardy, and bursting with citrus brightness — this lemon blueberry bread pudding turns simple ingredients into something unforgettable. Each spoonful blends zesty lemon with juicy blueberries, soaked into soft bread and baked to golden perfection. It’s comforting like your favorite childhood dessert, yet refreshing enough to feel new again.
Whether you use brioche, challah, or leftover dinner rolls, this easy recipe transforms everyday ingredients into a creamy, fruit-filled masterpiece. Serve it warm with vanilla cream sauce or a scoop of ice cream, and you’ll understand why this humble pudding has quietly become a showstopper.
Table of Contents
Why this lemon-blueberry bread pudding works?
One bite: what you’ll taste
Bright lemon zest and a soft citrus tang cut through the creamy, egg-rich custard. Blueberries add sweet-tart bursts and a jewel-colored contrast. The edges caramelize and go crisp while the interior stays silkily custardy. That contrast — crisp edge, tender interior, bright acid — is the whole point.
How it differs from classic bread pudding
Traditional bread pudding can be heavy and deeply caramelized (think brown sugar, raisins, warm spices). This lemon-blueberry version is built to be fresher: more acid, lighter sweetness, fruity pockets. Lemon curd swirled in gives a concentrated citrus hit; a lemon glaze brightens the top.
Who should make it?
Hosts who need a make-ahead dessert for brunch or dinner, bakers who like technique (custard ratios, oven timing), and home cooks who want a forgiving showstopper that scales easily.
Quick recipe snapshot (at a glance)
| Serves | Prep | Bake | Total |
|---|---|---|---|
| 8 | 20–45 minutes (includes drying bread) | 40–55 minutes | 1.5–2 hours (resting included) |
Difficulty: Easy-Medium (custard attention + bake time)
Key equipment: 9×13 baking dish (or 8×8 for smaller batch), mixing bowls, microplane or zester, whisk, oven thermometer or instant-read probe.
Top quick tips: Use day-old (or slightly stale) brioche/challah for best texture; warm the custard before pouring; tent foil if top browns too fast. Warming the liquid and ensuring bread is stale are two methods pros recommend to prevent a soggy center.
Ingredients explained — why every line matters
Bread: pick for texture and absorption
- Brioche / challah: buttery, rich, yields the silkier custard and richer mouthfeel. Preferred when you want a decadent finish.
- French bread / baguette: firmer crumb; yields more distinct bread pieces. Good if you prefer chew and structure.
- Croissants: produce an ultra-buttery, almost pastry-like pudding. Great for special occasions.
Practical note: stale (drier) bread soaks custard more predictably. If your bread is fresh, cube it and leave out for 6–24 hours or toast gently to dry. This avoids a mushy center.
Dairy: richness control
- Whole milk + heavy cream: classic ratio (e.g., 1 cup cream + 1 cup milk for 8 servings) yields very rich custard.
- Half-and-half: lighter but still creamy.
- Lower-fat milk or plant milks: reduce richness; if using plant milks, consider 1–2 tbsp plant-based butter or extra yolk to maintain mouthfeel.
Eggs & yolks: structure and silk
- Whole eggs provide structure; yolks add silk and reduce curdling risk. A typical formula: 3–4 whole eggs + 1–2 yolks for an 8-serving pan. More yolks = custard that’s richer and more custard-like; fewer yolks = firmer, more like a set pudding.
Sweeteners & lemon
- Granulated sugar or a mix with light brown sugar for depth.
- Lemon zest is the aromatics powerhouse; juice gives acidity. For a more intense citrus profile, swirl in lemon curd (see variations). Lemon zest is best extracted with a fine rasp/zester — a Microplane Premium Classic Zester is ideal for producing fluffy, aromatic zest without the bitter pith.
Blueberries: fresh vs frozen
- Fresh blueberries hold shape and give neat bursts.
- Frozen blueberries are fine (and often cheaper out of season) but can bleed color. Toss frozen berries lightly in 1–2 tsp flour or cornstarch to reduce bleeding and sinking.
Optional add-ins
- Lemon curd swirl, cream cheese ribbons, streusel topping, sliced almonds or orange zest for nuance.
Equipment & prep checklist
- Baking dish: 9×13 rectangular (for larger batch) or 8×8 square for a thicker, more custardy center. A stoneware 9×13 like Le Creuset’s heritage rectangular dish gives even heat distribution and an attractive serve-from-oven presentation.
- Instant-read thermometer: invaluable for testing interior doneness (190–205°F is a useful oven target to ensure set but not overbaked). The ThermoWorks Thermapen ONE is the industry favorite for speed and accuracy.
- Microplane zester for lemon zest.
- Silicone spatula: a sturdy one (GIR or OXO Good Grips) makes scraping bowls and folding custard effortless and reduces waste.
Step-by-step method (annotated with timing and checks)
Full printable recipe toward the end — this section walks through the how and the why.
Step 0 — Day-old bread: dry it and cube it (10–45 minutes)
- Cube bread into roughly 1–1.5-inch pieces. Spread on a sheet pan and let air-dry several hours or overnight uncovered. For a quick method, toast in a 300°F oven for 8–12 minutes; cool before using.
- Why: drier bread soaks custard evenly and prevents a wet core.
Step 1 — Custard base (10 minutes)
- Whisk together eggs, yolks (if using), sugar, pinch of salt, vanilla, lemon zest. Warm milk + cream (or chosen dairy) until steaming (not boiling), then temper into eggs: slowly whisk a small amount of warm milk into eggs, then pour the tempered egg mixture back into the pan and whisk smoothly.
- Tip: Warming the liquid improves absorption and reduces the chance of curdling; always temper eggs gradually.
Step 2 — Layering and blueberry handling (5–10 minutes)
- Toss some bread cubes with a tablespoon of melted butter (optional) for richness. Spread half the cubes in the pan, sprinkle half the blueberries, then repeat. Pour custard evenly over the pan, pressing down lightly to submerge more bread.
- Prevent bleeding: toss fresh or frozen berries in a teaspoon of flour or cornstarch so they don’t sink or bleed heavily.
Step 3 — Soak & rest (20–60 minutes)
- Let the assembled pan rest for 20–60 minutes in the fridge or at room temp (shorter). An overnight soak in the fridge is also excellent for deeper flavor and perfect for make-ahead serving.
Step 4 — Baking (40–55 minutes)
- Oven temp: 350°F is classic; some recipes go 325–375°F depending on how thick the pan and how caramelized you want edges.
- Check for doneness: center should be set but slightly jiggly; an internal probe at ~190–200°F reads as set but still creamy. Tent foil if the top gets too brown before center is set.
Step 5 — Resting & finishing (15–30 minutes)
- Rest 15–30 minutes out of the oven. Top with a lemon glaze (powdered sugar + lemon juice), dollops of lemon curd, or a dusting of powdered sugar. For an elegant finish, add fresh blueberries and a few lemon curls.
The science of perfect texture (practical numbers)
A fail-safe custard ratio
A dependable starting point (for a 9×13 pan serving ~8):
- Bread: 8–10 cups cubed (about 12–14 slices of brioche or 1 loaf)
- Eggs: 4 large eggs + 1–2 yolks
- Dairy: 2 cups whole milk + 1 cup heavy cream (or 3 cups half-and-half)
- Sugar: ¾ cup granulated (adjustable)
- Lemon: zest of 2 lemons + 2 tbsp juice
This ratio gives a rich, custardy interior that sets without becoming rubbery. More eggs increase protein which firms the custard; more cream increases fat which softens mouthfeel.
Why soggy vs. dry happens
- Soggy center: bread too fresh (doesn’t absorb), too much liquid, insufficient bake time, or custard poured cold. Warming custard and letting the bread rest with liquid helps absorption.
- Dry/crumbly pudding: not enough custard ratio, overbake, or too much bread for the liquid. Add ¼ cup dairy next time or use a slightly smaller pan.
Baking temperatures and times
- Thinner pans (more surface area) bake faster — expect 35–45 minutes at 350°F.
- Deeper pans require 50–60 minutes.
- Use an instant-read thermometer to check 190–205°F in the center: this indicates a set but still creamy interior (not leaking liquid).
Troubleshooting flowchart — quick fixes for 10 common issues
- Center is runny after recommended time: Bake longer (10–20 min), tent foil to prevent top burning, check temp with probe. If still too wet at safe temp, slide under broiler for 1–2 minutes (watch carefully).
- Pudding is too dry: Next time reduce bread or increase custard by 1/4–1/2 cup. Reheat with a splash of milk and cover with foil to add moisture.
- Blueberries bled color everywhere: Toss berries with 1–2 tsp flour or use fresh berries only. Frozen berries need extra toss to reduce bleed.
- Edges burned before center set: Lower oven temp by 25°F, cook longer; tent foil early.
- Custard curdled or grainy: You overheated the dairy or added hot liquid to eggs too fast — temper slowly, whisk continuously.
- Top too pale/no caramelization: Finish with a quick broil for 30–90 seconds, or sprinkle with extra sugar before baking for a slight crust.
- Pudding stuck to pan: Butter the dish thoroughly and optionally dust with sugar before layering. Nonstick or well-seasoned stoneware helps.
- Too sweet/favors cloying: Cut sugar by 15–25% and add more lemon zest or a bit of salt to balance.
- Blueberries sank to bottom: Toss with flour and fold in gently only once custard is poured to avoid sinking.
- Weird texture after freezing: Freeze only fully cooled portions; thaw overnight in the fridge and reheat in a 325°F oven covered with foil for 20–30 minutes.
Eight tested variations (each with short recipe note)
Classic Lemon-Blueberry (base)
- Use brioche, lemon zest + juice in custard, fold in 2 cups blueberries, bake 45–50 minutes at 350°F.
Lemon Curd & Blueberry Swirl
- Dollop ½–1 cup lemon curd across the assembled pudding and gently swirl with a knife before baking. Gives a concentrated lemon punch. Many chefs recommend adding curd for sustained citrus notes.
Cream Cheese Ribbon + Blueberries
- Beat 4 oz cream cheese with 2 tbsp sugar and ripple between bread layers for pockets of tangy richness.
Croissant & Brioche Luxe Version
- Tear croissants into pieces and mix half brioche/half croissant for flaky layers and buttery pockets.
Vegan (silken tofu or commercial custard replacement)
- Blend silken tofu (16 oz) with ½ cup plant milk, 1/3 cup maple syrup, 2 tbsp cornstarch and lemon zest; fold with cubed day-old vegan brioche and blueberries. Bake longer at lower temp (325–335°F) to avoid cracking; check set visually or by probe (target ~175–185°F as plant custards set lower). Vegan variations are widely circulated and tested on vegan recipe sites.
Gluten-Free
- Use GF brioche or sliced gluten-free sandwich bread; reduce bake time slightly and add 1–2 extra minutes to ensure center sets (GF bread composition varies).
Lightened / Lower-Sugar
- Swap half the sugar for maple syrup or reduce sugar by 25%; use 2 cups milk + 1 cup half-and-half or all 2% milk to cut calories.
Individual Ramekins
- Divide into 6–8 ramekins and bake 25–30 minutes for individual servings — great for potlucks.
Make-ahead, storage & reheating
Overnight & fridge storage
- Assemble and refrigerate the soaked pan overnight; bake the next day. Keeps flavors bright and eases event day timing.
Refrigeration shelf life
- Store covered 3–4 days. Reheat in a 325°F oven (covered) until warm, about 15–25 minutes for a full pan.
Freezing
- Freeze individual portions flat in airtight containers for up to 2 months. Thaw overnight in fridge; reheat in 325°F oven covered with foil.
Best reheating methods
- Oven (preferred): 325°F, covered with foil to avoid drying.
- Microwave: Works for single portions but risks rubbery texture; add a splash of milk and cover loosely to steam.
Serving, pairings & presentation
Serve hot, warm, or chilled
- Warm: ideal for brunch and most dessert applications.
- Chilled: slices can be served with whipped cream or yogurt for breakfast.
- Hot: pair with scoop of vanilla ice cream or crème fraîche.
Beverage pairings
- Coffee (medium roast), Earl Grey tea (complimentary citrus oil), late-harvest Riesling or Moscato for dessert, or a sparkling rosé with brunch service.
Garnishes for photography & appeal
- Micro lemon curls, fresh whole blueberries, mint sprig, dusted powdered sugar, drizzle of lemon glaze.
Scaling the recipe for parties & catering
Pan size and scaling table
| Pan size | Approx servings | Adjustments |
|---|---|---|
| 8×8 (2-quart) | 4–6 | Reduce custard proportionally; bake 35–45 min |
| 9×13 (3–4 quart) | 8–10 | Use base quantities above; bake 40–55 min |
| Larger hotel pan | 18–24 | Double recipe, bake longer at 325–350°F; tent foil |
Doubling math: double every ingredient and use two pans rather than one huge pan when possible — smaller pans bake more consistently.
Transport & event schedule
- Bake the day before; refrigerate. On event day, reheat in covered pans in a 300–325°F oven. For hot buffet service, use chafing dishes or electric warming trays.
Nutrition, allergens & swaps (sample panel)
Estimate per serving (8 servings, classic brioche recipe):
| Nutrient | Amount |
|---|---|
| Calories | ~420–520 kcal |
| Fat | 20–32 g |
| Carbs | 45–60 g |
| Protein | 8–12 g |
These are estimates. Exact numbers vary by bread type, dairy, sugar, and portion size. For precise labeling, plug final ingredient quantities into a nutrition calculator.
Allergen swaps
- Dairy-free: use full-fat plant milk (oat, soy) + 2–3 tbsp plant butter or extra yolk substitute for mouthfeel.
- Egg-free (vegan): silken tofu blend or commercial egg replacer; texture will be slightly different.
- Nut-free: avoid almond milk or nut add-ins; use oat or soy instead.
Cost, sourcing & seasonal tips
- Fresh blueberries are best in season (late spring–summer) for flavor; frozen are economical and acceptable off-season if you control bleed.
- Day-old bakery brioche is often less expensive than new artisan loaves — ask the bakery for day-old cuts.
- If shopping for cookware (baking dish), invest in a durable rectangular baker; Le Creuset and similar stoneware offer long warranties and even heating.
FAQ (short, SEO-friendly answers)
Can I use frozen blueberries?
Yes. Toss frozen berries in 1 tsp cornstarch or flour to reduce bleeding and fold in gently. Bake as usual. Expect a slightly moister center if too many frozen berries are used.
What bread is best for bread pudding?
Brioche and challah give the richest, creamiest results because of their fat content. French bread or baguette yields a chewier texture.
How do I prevent a soggy middle?
Use stale bread, warm the custard before pouring to improve absorption, and ensure adequate bake time; an instant-read thermometer helps verify doneness.
Can I make this vegan or gluten-free?
Yes. Use silken tofu or commercial egg replacers for vegan custard; use gluten-free bread for GF versions. Baking time/texture will differ slightly — watch for visual set.
How long does it keep in the fridge?
3–4 days covered.
Can I freeze bread pudding?
Yes — best to freeze individual portions; thaw in fridge overnight and reheat in a 325°F oven covered.
How do I reheat without drying it out?
Reheat in a covered pan at 325°F; add a splash of milk if reheating single portions in a microwave.
Is it suitable for breakfast?
Absolutely — serve warm with yogurt or whipped mascarpone for a decadent brunch.
Final encouragement
Make this at least once with brioche and fresh blueberries. If you love it, try the lemon curd swirl variation next — it’s the single change that transforms a lovely pudding into a signature dish. Share your photo, note what bread you used and tell me how you served it (ice cream? crème fraîche?). I’ll give notes for staging it for a brunch or for freezing leftovers.
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