Name: Blueberry Lemon Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 5 cups crusty whole wheat bread (cut into 2-inch squares); 1.5 cups almond milk (or milk of choice); 0.5 cup unsweetened applesauce; 2 eggs (lightly beaten); 0.25 cup maple syrup; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon salt; 1 lemon (Zest of 1); 1 pint blueberries

Are you ready to dive into a delightful dessert that combines the comforting flavors of bread pudding with the refreshing zing of blueberries and lemons? This Blueberry Lemon Bread Pudding is the perfect treat for breakfast, brunch, or an indulgent dessert. Made with wholesome ingredients, including crusty whole wheat bread and fresh blueberries, this recipe is not only delicious but also nutritious. Let’s embark on this culinary journey together!

What Makes This Recipe Special

This Blueberry Lemon Bread Pudding stands out for its unique blend of flavors and textures. The use of crusty whole wheat bread adds a hearty base that soaks up the creamy custard mixture, resulting in a moist and satisfying dessert. The addition of blueberries introduces bursts of sweetness and a pop of color, while the lemon zest brightens the dish, making it an uplifting choice any time of the day. The best part? This recipe is simple to make and is a fantastic way to use up leftover bread!

Ingredients at a Glance

5 cups crusty whole wheat bread, cut into 2-inch squares
1 1/2 cups almond milk, or milk of choice
1/2 cup unsweetened applesauce
2 eggs, lightly beaten
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Zest of 1 lemon
1 pint blueberries

Gear Checklist

Large mixing bowl – For combining all the ingredients.
9×13-inch baking dish – Ideal for baking the bread pudding.
Whisk – To mix the custard ingredients thoroughly.
Measuring cups and spoons – For accurate ingredient measurements.
Spatula – To gently fold in the blueberries.

Directions: Blueberry Lemon Bread Pudding

Step 1: Prepare the Bread

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the crusty whole wheat bread squares. Set aside to allow them to dry out slightly while you prepare the custard.

Step 2: Make the Custard Mixture

In the same bowl, whisk together the almond milk, unsweetened applesauce, lightly beaten eggs, maple syrup, vanilla extract, ground cinnamon, salt, and lemon zest. Make sure all the ingredients are well combined and the mixture is smooth.

Step 3: Combine Bread and Custard

Pour the custard mixture over the bread squares, gently stirring to ensure each piece of bread is well-coated. Allow the mixture to sit for about 15 minutes, letting the bread absorb the custard.

Step 4: Add the Blueberries

After the bread has soaked, carefully fold in the blueberries, ensuring they are evenly distributed without breaking them.

Step 5: Bake the Bread Pudding

Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.

Step 6: Let it Cool

Once baked, remove the Blueberry Lemon Bread Pudding from the oven and let it cool for a few minutes before serving. This will help it set a bit more and make it easier to slice.

Swap Guide

For a nut-free version, substitute almond milk with oat milk or soy milk.
Replace maple syrup with agave nectar or honey, if desired.
Use any type of berry you prefer, such as raspberries or blackberries.
For added flavor, consider adding a splash of lemon juice or a pinch of nutmeg.

Avoid These Mistakes

To ensure your Blueberry Lemon Bread Pudding is a success, here are some common mistakes to avoid:

Using stale or soft bread can lead to a mushy texture. Opt for crusty bread for the best results.
Not allowing the bread to soak long enough can result in dry pudding. Be patient during this step.
Overbaking can cause the pudding to become too dry. Keep an eye on it towards the end of the baking time.
Forgetting to grease the baking dish can lead to sticking. A thin layer of oil or cooking spray is essential.

Store, Freeze & Reheat

This Blueberry Lemon Bread Pudding is versatile when it comes to storage:

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the unbaked mixture or leftovers. Wrap tightly in plastic wrap and then foil for up to 3 months.
Reheat: To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave individual portions as needed.

Serve & Enjoy

Once your Blueberry Lemon Bread Pudding is out of the oven and cooled slightly, it’s time to dig in! Slice it into squares, serve warm, and watch as your family and friends savor each bite. The combination of sweet blueberries and zesty lemon creates a symphony of flavors that will leave everyone asking for seconds.

This recipe not only satisfies your sweet tooth but also brings a touch of wholesome goodness to your table. It’s a wonderful way to enjoy a beloved dessert while incorporating nutritious ingredients. Whether for a cozy weekend brunch or a special occasion, this Blueberry Lemon Bread Pudding will surely become a favorite.

Indulge in the delightful experience that this recipe offers. Each bite is a comforting reminder of home, warmth, and cherished moments with loved ones. Enjoy your baking adventure and the delicious rewards that follow!