Lemon Blueberry Bread Pudding

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fresh Lemon Blueberry Bread Pudding is a creamy, colorful dessert with the best spring flavors! Best of all, this crowd-pleaser is so easy to make. 

• Ideal for Easter: The dessert takes only 20 minutes to prep, and you can make it ahead and let it soak overnight if you want.
• Only 8 ingredients: Such a special dessert comes together with a minimal amount of ingredients.
• Comforting: Warm, creamy, and just sweet enough.
• No machine needed: You just need a bowl and a whisk to mix the custard.
• Professional quality: This is a restaurant-level dish that anyone can make.

When I was growing up, homemade bread pudding was a staple on our table and in many other households in Ireland and England. Traditionally, bread and butter pudding was a thrifty way to use up leftover, day-old bread—mix it with a flavored custard and bake. It wasn’t until I became a professional chef that I realized how truly special the dessert was and that I could expand beyond traditional cinnamon-and-raisin puddings. I started experimenting with some of my favorite flavors and developed my blueberry and lemon curd pudding as a bold twist on a classic. My homemade lemon curd and lovely fresh berries make it just right for spring.

My top tip for this blueberry dessert is simple but very important—use slightly stale bread cubes so the custard is absorbed well without the pudding getting mushy. If your bread is fresh, cut it into cubes and dry it out in a low oven for 10 to 15 minutes before using. For more bread pudding goodness, be sure to try my Irish Bread and Butter Pudding, Banana Bread Pudding, Butter and Jam Pudding, and Chocolate Bread and Butter Pudding.

Bold Bakers Love This!

“Just made this and OMG it’s sooo good.”—Diana

“Very easy, simple ingredients and very tasty.”—Anne

“Best dessert ever!” Wissey

“I love this flavor combination!”—Sheena

IMPORTANT NOTE: This recipe was improved and updated on 4/1/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Lemon Blueberry Bread Pudding
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Lemon Blueberry Recipes

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Saucepan
• 9×13-inch (23×33-cm) baking dish
• Medium saucepan

Lemon Blueberry Pudding Key Ingredients and Substitutes

Eggs

• Eggs give the blueberry bread pudding structure and help it set so it’s sliceable.
• Additionally, eggs contribute richness and flavor.
• Substitute: For a vegan alternative, in place of each egg, use 1/4 cup (2 fl oz/60 ml) of dairy-free milk mixed with 1 tablespoon of cornstarch.

Granulated sugar

• Sugar sweetens the custard.
• Additionally, sugar helps with the browning.
• Substitute: Use the same amount of light brown sugar if you prefer to add a caramel note.

Whole milk

• Whole milk creates the base of the custard.
• Importantly, whole milk lightens the custard so it’s not too heavy.
• Substitute: You can use an equal amount of dairy-free milk in place of the regular milk.

Heavy cream

• Heavy cream creates a luxurious, thick custard.
• Substitute: You can use the same amount of full-fat coconut milk instead.

Vanilla extract

• Vanilla extract adds depth to the lemon bread pudding and enhances the sweetness.
• Substitute: You can use the same amount of Vanilla Bean Paste.

White bread, cubed

• The bread soaks in the custard and creates the structure of this dessert.
• Be sure to use slightly stale bread (day-old or two day-old bread) so the pudding isn’t mushy.
• Use any type of while bread or gluten-free bread that you like. Sandwich bread, challah bread, brioche, croissants, or rolls are all good options.

Lemon curd

• Lemon curd, full of juice and lemon zest, has a bright, refreshing flavor. Lemon’s acidity is a delicious contrast to the rich custard.
• The lemon zest also creates delectable creamy pockets of flavor.
• Substitutes: If you don’t have homemade lemon curd, you can use store-bought lemon curd.

Blueberries

• Blueberries give the lemon curd pudding juicy pops of flavor.
• Additionally, blueberries contribute vibrant color.
• You can use fresh or frozen berries. If you use frozen berries, you don’t have to thaw them first.
• Substitute: Use the same amount of raspberries, strawberries, or blackberries if you prefer. Cut large berries before using.

How to Make Lemon Blueberry Bread Pudding

1. Prepare to bake: Preheat oven to 350°F (180°C) and butter a 9 x 13-inch (23×33-cm) baking dish. Add the cubed bread to the dish and set aside.
2. Make custard mixture: In a large bowl, whisk together the eggs, sugar, milk, cream, and vanilla.

3. Combine custard and bread: Pour over the custard and press down the bread in the pan, and let it sit for 1 hour at room temperature to allow the bread to soak up the custard.

4. Add curd and berries: After soaking for an hour, carefully swirl in the lemon curd and blueberries.

5. Bake pudding: Bake for about 45 minutes or until golden brown on top and slightly wobbly in the middle.

6. Enjoy! Allow to cool slightly for 15 minutes before serving with vanilla ice cream.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use 8 8-oz ramekins if you want to make individual bread puddings. Bake at 350°F (180°C) for 25 minutes until golden with a slight wobble in the middle.
• Use any type of bread in this recipe. Any bread will work, from simple soft white bread to brioche to croissants.
• Day-old, or two-day-old bread, is best for bread pudding. Slightly stale bread holds its texture better while absorbing all the delicious liquid.
• Generously butter your baking dish. Bread pudding tends to stick as it bakes, so butter well.
• Frozen berries are fine. If you can’t get your hands on fresh blueberries, or if they’re out of season, frozen berries work just as well! Plus, they’re harvested during peak season—you will still get the best flavor from frozen blueberries!
• Use my homemade Microwave Lemon Curd! It has amazing flavor, and takes just 10 minutes to prep.
• For easy prep, soak the bread and custard mixture overnight in the fridge. Just slide it into the oven the next day!
• Serve the bread pudding with caramel sauce, crème anglaise, vanilla ice cream, whipped cream, or coconut whipped cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can mix up the bread pudding and let it soak overnight in the fridge.

How to store leftovers

• Cover leftover bread pudding well or place in an airtight container for three days.

FAQs

Can I use store-bought curd?

• Yes, you can use store-bought curd in this recipe.
  • I encourage you to use home-made curd in this recipe, because once you do, you’ll be amazed at how easy it is to make, and how delicious and versatile it is to fill or top cake, ice cream, fill tarts or cookies, or spread on toast.
  • Any of my lemon curd recipes will work well here: Microwave Lemon Curd, Traditional Stovetop Lemon Curd, Whole Lemon Curd, and Vegan Lemon Curd.

Is it possible to make this bread pudding vegan?

• Yes, you can make this bread pudding vegan.
  • In place of the eggs, use in place of each egg, use 1/4 cup (2 fl oz/60 ml) of dairy-free milk mixed with 1 tablespoon of cornstarch.
  • Instead of regular milk, use the same amount of dairy-free milk.
  • Use full-fat coconut milk instead of cream.
  • Ensure that the bread you use is vegan as well.

How do I make blueberry bread pudding with the perfect texture?

• To ensure your blueberry bread pudding isn’t too mushy, use slightly stale bread. The bread should be dry to the touch but not rock-hard.
  • Let your bread cubes sit out overnight to dry them out, or put them in a 300°F (150°C) oven for 10 minutes.
• Make sure your pudding isn’t too dry, and make sure the bread is fully saturated (let it sit in the custard for at least an hour).
  • Take the pudding out of the oven when the edges are set, but it’s still slightly wobbly in the middle. Do not overbake.

More Lemon Blueberry Recipes

• Lemon and Blueberry Crepes
• Lemon Blueberry Bread
• Bakery-Style Lemon Blueberry Muffins
• Lemon Blueberry Pie
• Lemon and Blueberry Cheesecake Bars

IMPORTANT NOTE: This recipe was improved and updated on 4/1/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

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