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4.85 from 20 votes
Blueberry & Lemon Curd Bread Pudding topped with vanilla ice cream
Blueberry and Lemon Curd Bread Pudding Recipe
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!

Course: Dessert
Cuisine: American
Servings: 6 puddings
Author: Gemma Stafford
  • 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)
  1. Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.

  2. 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.

  3. Place the eggs, sugar, and vanilla in 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 and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.

  6. Divide the pudding between the dishes. Top with a few more blueberries.

  7. Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.

  8. 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.