Are you ready to elevate your dessert game? This Lemon Blueberry Bread Pudding is your new favorite treat. With juicy blueberries and a zesty lemon flavor, each bite is pure bliss. Plus, it's easy to make using simple ingredients you probably already have. Get ready to impress your friends and family with this delightful dish that’s perfect for any occasion. Let’s dive into the recipe!
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Ingredients
Main Ingredients
- 6 cups day-old brioche bread, cut into 1-inch cubes
- 2 cups fresh blueberries, rinsed and drained
- 4 large eggs, at room temperature
- 2 cups whole milk, preferably organic
- 1 cup heavy cream
- ¾ cup granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- ½ cup freshly squeezed lemon juice (from about 2-3 lemons)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- Powdered sugar for dusting before serving
- 2 tablespoons unsalted butter, softened, for greasing the baking dish
The main ingredients create a rich and tasty flavor in this dessert. I love using day-old brioche bread for its soft texture and buttery taste. Fresh blueberries add a burst of sweetness and color. Eggs give the pudding structure and creaminess. Whole milk and heavy cream make it rich and satisfying.
The granulated sugar balances the tartness of the lemon. Lemon zest and juice provide a bright, fresh flavor. Using unsalted butter for greasing helps the pudding come out easily. Each ingredient plays an important role in making this dessert delightful and delicious.
Step-by-Step Instructions
Preparation Steps
1. Preheating the oven and greasing the dish
Start by preheating your oven to 350°F (175°C). This step is key for the perfect bake. While the oven heats up, take 2 tablespoons of softened unsalted butter. Use it to generously grease a 9x13 inch baking dish. This helps prevent the bread pudding from sticking.
2. Mixing custard ingredients
Grab a large mixing bowl. In this bowl, whisk together 4 large eggs, 2 cups of whole milk, and 1 cup of heavy cream. Add in ¾ cup of granulated sugar, the zest of 2 lemons, ½ cup of freshly squeezed lemon juice, 1 teaspoon of pure vanilla extract, and ½ teaspoon of fine sea salt. Mix until the custard is smooth and well combined. This custard base is what makes the pudding creamy and rich.
3. Incorporating bread cubes and blueberries
Now it’s time to add flavor. Carefully fold in 6 cups of day-old brioche bread cubes and 2 cups of fresh blueberries into your custard mixture. Make sure each piece of bread gets coated. This soaking ensures your bread pudding has that delicious lemon and blueberry flavor.
Baking Steps
1. Resting the mixture
Let the mixture sit for 10-15 minutes. This allows the bread to soak up the custard. You want each bite to be rich and creamy, so don’t skip this step!
2. Pouring into the baking dish
Pour the soaked bread and blueberry mix into your greased baking dish. Use a spatula to spread it out evenly. This helps every piece cook the same and get that lovely golden color.
3. Baking time and checking doneness
Place the dish in your preheated oven. Bake for 45-50 minutes. Keep an eye on it. The top should be golden brown. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread pudding is ready.
Enjoy the process and the wonderful smells wafting from your oven!
Tips & Tricks
Achieving the Best Texture
Using day-old bread is key for great texture. Fresh bread can become too soggy. Day-old brioche holds its shape well while soaking. It creates a soft, custardy inside with a light crisp on top.
Soaking time is crucial, too. I recommend letting your mixture rest for 10 to 15 minutes. This time allows the bread to absorb all the yummy custard. The bread cubes should feel moist but not falling apart.
Enhancing Flavor
To boost flavor, consider adding a pinch of cinnamon or nutmeg. These spices pair wonderfully with the lemon and blueberries. You can also try adding a splash of almond extract for a nutty twist.
Pair this bread pudding with whipped cream or a scoop of vanilla ice cream. A drizzle of homemade lemon glaze can add a bright touch. Fresh mint leaves make a great garnish, adding color and a fresh taste.
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Variations
Flavor Variations
You can swap the blueberries for many fruits. Try raspberries or strawberries for a twist. Peaches or apples work well too. Each fruit brings its own fun taste. You can also add spices to boost flavor. Cinnamon or nutmeg can add warmth. A few drops of almond extract add richness. Experiment and find your favorite mix!
Dietary Modifications
If you need a gluten-free option, use gluten-free bread. It will still taste great. You can also make this dish vegan. Substitute eggs with flaxseed meal mixed with water. Use almond or oat milk instead of dairy milk. Change the heavy cream to coconut cream for richness. These swaps keep the dessert delicious and friendly for everyone!
Storage Info
Storing Leftovers
To keep your lemon blueberry bread pudding fresh, store it properly. Place any leftovers in an airtight container. This will help keep moisture in and prevent the pudding from drying out. Refrigerate the leftovers for up to 3 days. If you want to keep it longer, freezing is a good option. For freezing, cut the pudding into slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. It can last for up to 2 months in the freezer.
Reheating Tips
When you are ready to enjoy your bread pudding again, reheating is key. For best results, use the oven. Preheat your oven to 350°F (175°C). Place the pudding slices in a baking dish. Cover the dish with foil to keep moisture in. Heat for about 15-20 minutes, or until it is warm throughout. You can also use the microwave for a quick option. Heat each slice on a microwave-safe plate for about 30 seconds to 1 minute.
After reheating, serve the pudding warm. A drizzle of homemade lemon glaze adds a lovely touch. You can also top each slice with fresh blueberries or a sprig of mint for extra flavor. Enjoy your delightful treat!
FAQs
Can I make this ahead of time?
Yes, you can prepare this dish a day early. Just follow the recipe till step 5. After that, cover it and store it in the fridge. When ready, bake it straight from the fridge.
What can I serve with Lemon Blueberry Bread Pudding?
You can serve this pudding with whipped cream or vanilla ice cream. A drizzle of lemon glaze adds a nice touch too. Fresh mint leaves brighten up the plate.
How do I know when my pudding is done?
Check your pudding at 45 minutes. It is done when the top is golden brown. Insert a toothpick in the center. If it comes out clean, it’s ready.
Can I substitute ingredients in this recipe?
Yes, you can! Use other types of bread if you want. Challah or even whole wheat bread works well. For a dairy-free option, try almond milk or coconut cream.
What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for up to two months. Just thaw it in the fridge before reheating.
This article covered all the steps to make a delicious lemon blueberry bread pudding. I shared key ingredients, from day-old brioche to zesty lemon. The preparation and baking steps guide you smoothly through the process. You learned tips for the best texture and flavor options. Plus, there are ideas for variations and clear storage info.
Bread pudding is a simple dessert that anyone can make at home. You can get creative with flavors and ingredients to suit your taste. So, grab your ingredients and enjoy this tasty treat!
