Blueberry Lemon Bread Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Dessert
Serves: 8-10
  • 1 large loaf of day old french bread
  • 2 cups whole milk
  • 2 cups skim milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¾ cups granulated sugar
  • zest of one small lemon
  • 4 large eggs
  • 2 cups fresh blueberries
  • 1 cup fresh blueberries
  • 1 tablespoon sugar
  • 2 tablespoons water
  • Whipped cream or vanilla ice cream
  1. Grease a 9x13 inch baking dish and preheat oven to 350 degrees.
  2. Cut day old french bread into 1 inch cubes; set aside.
  3. In a large bowl whisk the eggs. Add whole milk, skim milk, vanilla, almond, lemon zest and sugar. Whisk until sugar is completely dissolved. Add cubed bread and gently mix until all the bread has soaked up the custard. Lastly, add the 2 cups of fresh blueberries, lifting some of the bread pieces to evenly distribute the blueberries over the entire dish. Let sit for 15 minutes then transfer to a buttered baking dish and bake for 50-60 minutes (mine took 55 min.)
  4. While bread pudding is baking, make the sauce. Add blueberries, sugar and water to a sauce pan. Bring to a gentle boil then turn down heat and simmer for a few minutes until blueberries start to break down and a sauce forms. Take off heat, pour into a bowl to cool.
  5. After bread pudding is done baking, let cool for 30 minutes. Top with sauce, whipped cream or ice cream.
Lemon zest and almond extract are optional. The blueberry sauce is meant to add flavor, not sweetness - the bread pudding itself is sweet enough.
Recipe by Stuck On Sweet at