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Homemade Blueberry Lemon Bread Pudding photo

Blueberry Lemon Bread Pudding

This Blueberry Lemon Bread Pudding is a delightful treat! Comforting, fruity, and perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Directions
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the Blueberries. After the bread has soaked, carefully fold in the blueberries, ensuring they are evenly distributed without breaking them.
  5. Step 5: Bake the Bread Pudding. Transfer the mixture into a greased 9x13-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.
  6. 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.

Notes

  • 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.