Best Lemon Blueberry Bread Pudding Natures Own Recipes

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

LEMON BLUEBERRY BREAD PUDDING

Steps:

• Coat an 8x8-inch baking dish with non-stick cooking spray and add cubed bread to the bottom in an even layer. Set aside.
• In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice.
• Pour the egg mixture over the brioche, pressing down with a spatula to make sure that each piece of bread is thoroughly coated.
• Sprinkle the blueberries over the top and use your spatula to gently distribute them throughout the mixture.
• Allow the dish to sit for 15-20 minutes to allow the bread to soak up the custard. Meanwhile, preheat your oven to 350°F.
• Bake for 50 minutes, or until the edges are fully set and the center is only slightly jiggly.
• Allow to cool for 10 minutes then enjoy.

BLUEBERRY LEMON BREAD PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
• Set aside a large metal pan and rack for the water bath.
• Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
• Prepare the bread: brush brioche slices with melted butter.
• Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
• Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
• Pour half the custard over brioche and sprinkle with half the berries.
• Add remaining brioche, custard, and blueberries in layers.
• Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
• Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
• Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
• Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
• Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
• Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
• Store covered with a paper towel and plastic wrap in the refrigerator.