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individually served lemon blueberry bread puddings (mini) in small white ramekins topped with vanilla ice cream
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Lemon Blueberry Bread Pudding
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
This Lemon Blueberry Bread Pudding begins with thick brioche bread and is layered with fresh blueberries. All of it is topped with a lemon custard and baked until lightly golden on top with the center being perfectly set.
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Bread Pudding
Servings: 10 servings
Author: Michelle
Ingredients
Bread Pudding
  • 1 1/4 cups + 2 Tbsp granulated sugar
  • 2 Tbsp lemon zest
  • 2 1/2 cups half & half*
  • 6 eggs, large
  • 2 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 Tbsp lemon juice
  • 1 1/3 cups fresh blueberries
  • 1 loaf thick bread, cut and cubed (brioche bread, french bread, hawaiian sweet rolls, etc).
Toppings:
  • Vanilla Ice Cream
  • Whipped Cream
  • Lemon or Vanilla Icing/Glaze
Instructions
  1. In a small bowl, rub the granulated sugar and the lemon zest together until well mixed. Then, reserve 2 Tbsp of the lemon sugar for later.
  2. Next, in a blender, add half & half, eggs, vanilla extract, sour cream, lemon juice, and the lemon sugar. Blend the custard until well combined.
  3. Spray 10 small ramekins with baking spray, or grease with unsalted butter. (Alternatively, you can bake this in a 9x13 baking dish.)
  4. Divide half of the bread in the ramekins. Press down on the bread slightly to help pack it in. Sprinkle 2/3 of the blueberries on top of the bread (dividing the blueberries as evenly as possible among each ramekin).
  5. Divide half of the custard in the ramekins.
  6. Top each ramekin with the remaining bread and blueberries, pressing the bread down slightly again.
  7. Add the remaining custard on top, pouring gently in the ramekings and over the bread, doing your best to make sure all of the bread on top is moist.*
  8. Let the bread puddings soak for 45 minutes in the fridge.
  9. Lastly, sprinkle the 2 Tbsp of lemon sugar on top, dividing evenly among the ramekins.
  10. Preheat the oven to 350 degrees, and line a large baking sheet with parchment or non-stick foil. Place the ramekins on the baking sheet.
  11. Bake for 55-60 minutes, or until the custard is set and knife inserted in the middle comes out clean. If the bread is browning too quickly, tent with foil and continue baking until the custard is set.
  12. Serve these lemon blueberry bread puddings warm, topped with ice cream, whipped cream, or icing. (Bread pudding will deflate as it cools, which is normal.)
Recipe Notes

*Half & Half: If you do not have half & half you can make your own by mixing equal parts heavy whipping cream and whole milk.

*Also, instead of building the bread pudding in each ramekin, you can gently mix the bread, blueberries, and custard in a large mixing bowl. Using a large spoon, scoop the mixture into each ramekin and then let it sit for 45 minutes. Either way will work.