Fine Desserts

Blueberry and Lemon Curd Bread Pudding

4.85 from 20 votes
Sweet blueberries, tart lemon curd, and one incredible bread pudding, my Blueberry And Lemon Curd Bread Pudding recipe is perfect for spring!
Blueberry & Lemon Curd Bread Pudding topped with vanilla ice cream

Hi Bold Bakers!

As an Irish woman, I’m certainly no stranger to bread pudding! Homemade bread pudding was commonplace on our table growing up and in a lot of other households in Ireland and England. It wasn’t until I became a professional chef that I realized I could venture from the traditional cinnamon and raisin puddings. Instead, I started to experiment with some of my favorite ingredients.

This blueberry and lemon curd bread pudding is a bold twist on an old classic, with beautiful fresh flavors of blueberries and my homemade lemon curd

I love baking with blueberries, either fresh or frozen because when they bake, they become these incredible little flavor bombs of fruity, juicy goodness. And I love lemon curd—it really brings a dish to life! It’s what I call zippy and creamy! The delicious acidity of the fruit and lemons, mixed with the eggs and butter, and soft bread, mean a refreshing, creamy dessert that is just perfect for spring.

What Is Blueberry And Lemon Curd Bread Pudding?

When I make recipes like blueberry and lemon curd bread pudding, I feel like I’m time traveling. Traditional recipes, like bread and butter pudding my mum used to make for my siblings and me growing up, were great ways to use up leftover, day-old bread. Adding different ingredients, however, brings it to the now, and I love experimenting with all those beautiful flavors. 

Bread pudding is a dessert made with bread, cream, and eggs. If I had to compare it to a dish people in the states are more familiar with, I’d liken it to something of a French toast casserole, like my Overnight French Toast recipe.

For this recipe, however, I don’t just season it with cinnamon or raisins. Instead, I opt for blueberries and lemon curd. 

What You Need To Make Blueberry And Lemon Curd Bread Pudding

A tray of individual blueberry and lemon bread puddings, topped with ice cream.

How Do You Make Blueberry And Lemon Curd Bread Pudding?

You can use either my homemade lemon curd for this recipe or store-bought. Either way, you’re going to have a delicious, comforting, warm dessert! Here is how you make Blueberry and Lemon Curd Bread Pudding (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 350°F (180°C). Butter 6 large ramekins; you want to be sure you butter them well, as bread pudding does have a tendency to stick! Set the ramekins aside.
  2. In a medium saucepan, heat the cream until it just comes to a simmer. Remove it from the heat and set it aside to cool a little.
  3. Add the eggs, sugar, and vanilla to a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
  4. Add the cubed bread into the warm custard and press down.
  5. Carefully swirl in the lemon curd and blueberries. Set the saucepan aside on the counter for at least 60 minutes to let the bread soak up the custard.
  6. After at least 60 minutes, divide the pudding between the dishes. Top with a few more blueberries! 
  7. Bake the bread pudding for around 44-55 minutes, or until golden with a slight wobble in the middle. 

Gemma’s Pro Chef Tips For Making Blueberry And Lemon Curd Bread Pudding

  • Bread pudding tends to bake on to your dishes, so do make sure you generously butter them! 
  • You can use any type of bread in this recipe—from simple soft white bread to brioche or even croissants. 
  • Day-old bread, or two-day-old bread, is the best for bread pudding. They hold up their texture better while absorbing all the delicious liquid. 
  • If you can’t get your hands on fresh blueberries, or if they’re out of season, frozen berries work just as well! Frozen blueberries are always available, and they are harvested during peak season—you will still get the best flavor from frozen blueberries! 
  • For easy prep, soak your bread in the custard overnight in the fridge. Then, just slide it into the oven the next day! 
  • Use my homemade lemon curd! 

How Do I Store Blueberry And Lemon Curd Bread Pudding?

You can store any leftover blueberry and lemon curd bread pudding in the refrigerator for up to 3 days. 

Make More Pudding!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

 

Blueberry and Lemon Curd Bread Pudding Recipe

4.85 from 20 votes
Sweet blueberries, tart lemon curd, and one incredible bread pudding, my Blueberry And Lemon Curd Bread Pudding recipe is perfect for spring!
Author: Gemma Stafford
Servings: 6 puddings
Prep Time 20 mins
Cook Time 45 mins
Sweet blueberries, tart lemon curd, and one incredible bread pudding, my Blueberry And Lemon Curd Bread Pudding recipe is perfect for spring!
Author: Gemma Stafford
Servings: 6 puddings

Ingredients

  • cups (18floz/507ml) heavy cream
  • 3 large eggs
  • cup (2 ½oz/71g granulated sugar
  • 2 teaspoons vanilla extract
  • 12 slices (8oz/225g) white bread (sliced and cubed)
  • 1 ¼ cups (12 ½oz/354g) lemon curd (homemade or store-bought)
  • 1 ⅓ cups (6oz/170g) blueberries (fresh or frozen)

Instructions

  • Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.
  • Heat the cream in a medium saucepan over medium heat until it just comes to a simmer. Remove from the heat and set aside to cool slightly.
  • Place the eggs, sugar, and vanilla in a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
  • Add the cubed bread into the warm custard and press down.
  • Carefully swirl in the lemon curd and blueberries and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.
  • Divide the pudding between the dishes. Top with a few more blueberries.
  • Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.
  • Serve warm with vanilla ice cream. Store covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days.

Recipe Notes

Notes: You can use any type of bread in this recipe, from simple soft white bread to brioche or croissants. It’s better if the bread is a day or two old.

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Cherith
5 months ago

This was perfectly timed coming up with this recipe Gemma. We have new neighbours and their son is autistic and his mum told me his favourite flavours were lemon and Blueberries. Had to make it! He loved it.

Ann
Ann
5 months ago

Gemma pls make a video of this

Christina
Christina
5 months ago

Hi Gemma! This looks AMAZING! Quick question…. Can I swap the heavy cream for Lactaid milk? My husband is lactose intolerant and I am trying to find delicious desserts for him. Thank You!!

Laurel
Laurel
5 months ago

What size ramekin should I use?

Zurong
Zurong
5 months ago

It was really good. Thanks! I had to swap the blueberries with sliced bananas though.

Brenda Pitcher
Brenda Pitcher
5 months ago

Can I make this in one dish (large)

Connie
Connie
5 months ago

Is there a way to use the recipe if you do not have the ramekins?

Sami
5 months ago

This looks amazing! I have a bunch of frozen blueberries to use up, should I add any cornstarch to them to absorb the extra juice as I am worried It will turn out soggy, please let me know? Thanks Gemma

Drew
Drew
5 months ago

Looks sooo good!! I’m wanting to make this- however- i don’t have any ramekins- is it possible to make this on a glass baking dish- would there be a difference in temp/ time or outcome?

Anita
Anita
5 months ago

Do you recommend making these in a casserole dish as opposed to the ramekins?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!