I make this blueberry lemon bread pudding when I have a heel of bread on the counter and a pint of berries that needs a plan. It is homey in the way bread pudding should be, but the lemon keeps it bright instead of heavy.
The first time I tested a lighter version, I worried it would taste like breakfast pretending to be dessert. It did not. The bread soaked up almond milk, applesauce, eggs, maple syrup, and vanilla, then baked into soft custardy pieces with golden edges.
I like it warm with a little extra maple syrup, but I have also eaten it cold from the fridge with coffee and been very happy about that decision. It is forgiving, make-ahead friendly, and good enough for brunch without asking me to fuss.
Why I keep coming back to this
- It uses 5 cups of bread, which is exactly the leftover amount I never want to waste.
- Applesauce keeps the custard moist without needing butter in the mixture.
- Lemon zest makes the blueberries taste sharper and fresher.
- I can assemble it the night before and bake it in the morning.
- It works for breakfast, brunch, or a not-too-sweet dessert.
- The center stays tender while the top gets lightly golden.
What you need (and what each one is doing)
- 5 cups crusty whole wheat bread, cut into 2-inch squares.Day-old bread drinks in custard without collapsing. If my loaf is too fresh, I let the cubes sit out while I mix everything else.
- 1 1/2 cups almond milk, or milk of choice.This is the moisture that keeps the crumb tender. I use what I have, but avoid anything strongly flavored unless I want it noticed.
- 1/2 cup unsweetened applesauce.Applesauce keeps the custard soft without adding butter. It also brings quiet fruit sweetness that works especially well with lemon.
- 2 large eggs, lightly beaten.Eggs help everything set instead of falling apart. I beat them well first so no streaks of egg white show up later.
- 1/4 cup maple syrup.This sweetener blends in smoothly and gives rounder flavor than plain sugar. I scrape the spoon clean because a little matters.
- 1 teaspoon vanilla extract.Vanilla rounds off sharper fruit and dairy notes. I measure it, but I am not upset if a few extra drops fall in.
- 1/4 teaspoon salt.Salt is small but important. Without it, fruit tastes muted and sweet ingredients feel one-note.
- 1 lemon zest (from 1 lemon).Citrus keeps blueberry recipes from tasting flat. I zest before juicing so I am not trying to grate a slippery half fruit.
- 1 pint blueberries.I fold berries gently so a few burst and a few stay whole. Fresh berries look neatest, but frozen berries have saved this recipe for me plenty of times.
- ground cinnamon (for sprinkling).A small amount of spice warms the fruit without taking over. I keep it light so the berries still lead.
How I make it
Step 1 — Heat the oven and cut the bread
I preheat the oven to 350°F (177°C), then cut the bread into chunky 2-inch pieces. If the bread feels soft, I spread it on the counter for a few minutes while I whisk the custard. A little dryness is helpful because it gives the bread room to absorb the liquid.
Step 2 — Whisk the custard
In a large bowl, I whisk the almond milk, applesauce, beaten eggs, maple syrup, vanilla, salt, and lemon zest until the eggs disappear into the liquid. I take a second to smell it here; if the lemon is not noticeable, I add a few more fine gratings.
Step 3 — Fold and soak
I fold in the blueberries and bread cubes until every piece is coated. Then I scrape everything into a greased 8×8-inch or 9×9-inch baking dish and let it sit for 15 to 20 minutes. I press the top down once or twice so the taller pieces get some custard, too.
Step 4 — Bake until set
I sprinkle the top with cinnamon and bake uncovered for 45 to 50 minutes. The top should be golden and a toothpick inserted near the center should come out clean, not wet with custard. If the corners brown first, I rotate the dish once.
Step 5 — Serve it warm or chilled
I let the pan rest for at least 10 minutes before slicing because the custard tightens as it cools. Warm pieces are soft and spoonable. Cold pieces slice more neatly and taste almost like a breakfast cake.
Tips from my kitchen
- Use sturdy bread.Soft sandwich bread works in a pinch, but crusty whole wheat bread gives me better edges and a less soggy center.
- Do not skip the soak.Those 15 to 20 minutes are when the bread changes from coated to custardy.
- Taste your berries.If they are very tart, I drizzle a little extra maple syrup on the finished servings instead of sweetening the whole pan.
- Cover only if needed.I bake it uncovered for color, then tent loosely with foil if the top gets dark before the middle sets.
Variations I have actually tried
- Mixed berry:replace half the blueberries with raspberries or blackberries for a softer, jammy filling.
- Orange-blueberry:use orange zest instead of lemon zest when I want a rounder citrus flavor.
- Dessert version:serve warm pieces with vanilla ice cream or whipped cream.
- Nutty top:add chopped pecans or almonds during the last 15 minutes of baking.
- Cream cheese drizzle:whisk softened cream cheese with a splash of milk and maple syrup, then spoon it over cooled slices.
Storing and making ahead
I cover the cooled dish and refrigerate it for up to 3 days. Individual pieces reheat well in the microwave in 25 to 35 seconds, or I cover the pan with foil and warm it at 350°F (177°C) for about 20 minutes. For longer storage, I freeze wrapped slices for up to 3 months and thaw them overnight in the refrigerator.
One more thing I pay attention to is the bread on top. I like a few exposed pieces because they toast slightly, but I press down any completely dry cubes before baking so every serving has both custardy middle and golden edge.
Frequently asked questions
Can I assemble it the night before?
Yes. I mix it through the soaking step, cover the dish, and refrigerate it overnight. In the morning I bake it straight from the fridge and add a few extra minutes if the center is still cool.
Can I use frozen blueberries?
Yes. I use them straight from the freezer and fold gently so the custard does not turn completely purple. The bake time stays about the same.
Does the bread have to be whole wheat?
No. Whole wheat gives a nutty flavor, but sourdough, French bread, or a rustic white loaf all work. I avoid very sweet bread unless I want a dessert-leaning pan.
How do I know the center is done?
The center should not slosh when I nudge the dish, and a toothpick should come out without wet custard. A few moist crumbs are fine.
What should I serve with it?
I like Greek yogurt for breakfast, cream cheese drizzle for brunch, and ice cream for dessert. Extra berries on top never hurt.
If I have bread and blueberries at the same time, this is usually where they end up.
Blueberry Lemon Bread Pudding
Description
This blueberry lemon bread pudding is a lighter, custardy bake made with crusty bread, blueberries, applesauce, maple syrup, and lemon zest. I like it warm for brunch and cold from the fridge the next day.
Ingredients You’ll Need
Instructions
- Preheat oven to 350 degrees F.
- Whisk almond milk, applesauce, eggs, maple syrup, vanilla, salt, and lemon zest in a large bowl.
- Fold in blueberries and bread cubes until well coated.
- Transfer to a greased 8x8-inch or 9x9-inch baking dish and rest 15 to 20 minutes.
- Sprinkle with cinnamon and bake 45 to 50 minutes, until golden and set.
- Serve warm, chilled, or topped with maple syrup, cream cheese drizzle, fruit, or ice cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 87kcal
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0.0g
- Sodium 125mg6%
- Potassium 122mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 16g
- Protein 1g2%
- Calcium 130 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bread texture. Day-old crusty bread gives the cleanest slices.
Make ahead. Assemble the dish the night before and bake it cold from the refrigerator.
Freezing. Freeze individual wrapped portions for easier thawing.
Frequently Asked Questions
Yes. I mix it through the soaking step, cover the dish, and refrigerate it overnight. In the morning I bake it straight from the fridge and add a few extra minutes if the center is still cool.
Yes. I use them straight from the freezer and fold gently so the custard does not turn completely purple. The bake time stays about the same.
No. Whole wheat gives a nutty flavor, but sourdough, French bread, or a rustic white loaf all work. I avoid very sweet bread unless I want a dessert-leaning pan.
The center should not slosh when I nudge the dish, and a toothpick should come out without wet custard. A few moist crumbs are fine.
I like Greek yogurt for breakfast, cream cheese drizzle for brunch, and ice cream for dessert. Extra berries on top never hurt.
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