I have never had bread pudding until working in the commercial kitchen at my culinary school. I’ve always heard of bread pudding and it seemed to be something chefs on food network loved to make. And Oh how they made it look so dang delish! I knew it was something I wanted to taste but never had the opportunity and my fear of making custards scared me out of trying to make it all together. Something about bread and pudding threw me off a little, too. So you could imagine why I was too intimidated to make it. I’d rather taste it first so I knew what I was working with.
Little did I know that making a bread pudding is probably one of the easiest things in the world to put together, well so are custards for that matter!
Still being summer, I wanted to incorporate some flavors of the season and utilize what I already had in my refrigerator from my last shopping trip. I narrowed it down to blueberries, lemons, and peaches- all fruits that pair magically together! I’ve only ever had bread pudding in school and we typically made it with more of a brown sugary, rum, and caramelly flavor. Chef Rob really knew how to make a good one. It was one of my favorite desserts that we served.
Bread pudding is pretty much a play on french toast. You can add almost anything to it for flavor and deliciousness and it can be served for breakfast, brunch, and dessert. The first time I tried making it at home, I had planned on using a loaf of french bread I had originally bought for spaghetti but of course, my luck would have it that it would go bad the day I was to use it. My mind was in a frenzy at that point because I had already made up the custard and my girls had their little hearts set on it. All I had left was a partially squished loaf of wheat bread (thanks, girls). Yea-um-no! This did not work as I had planned. The wheat bread was too tough and savory for my liking and didn’t really go well with lemon. Oddly enough, my girls loved and devoured it. I was not so impressed.
Time for round two with a fresher french bread and a little more sugar and eggs added to the custard mix. I let it hang out longer in my fridge (yanno, so all the blueberries and lemons can get to know each other) and everything worked out perfect! I loved the tanginess of this dish and the way the warm blueberries burst in your mouth. That’s why I am uber excited to share this recipe with all of you. I hope that you don’t make the same mistake as I did and get discouraged from making it at home.
Blueberry Lemon Bread Pudding
- 1 Loaf of french bread, cut into 1″ cubes
- 2 cups heavy cream
- 2 cups of whole milk
- 1 cup sugar
- 1/2 stick butter, melted
- 5 large eggs
- 2 tsp. vanilla extract
- zest of one lemon
- juice from half of a lemon
- 1 pint of blueberries
- Add bread cubes and blueberries to a large bowl.
- In a medium bowl, whisk together 1 1/2 cups of cream, the milk, sugar, vanilla, lemon zest and lemon juice. Add the cream mixture to the bread cubes and stir to combine.
- Wrap with plastic wrap and let sit in the refrigerator 1- 24 hours. (The longer it sits, the better).
- Preheat oven to 350° F.
- Spoon mixture into prepared baking dish or ramekins. Drizzle with remaining 1/2 cup of cream and sprinkle with sugar.
- Bake until the center is set- about 1 hour.
- Let cool for about 10 minutes and dust with powdered sugar.
- Dig in and Enjoy!
I hope you liked my recipe for bread pudding. It didn’t take much to win the hearts of the picky eaters I have running rabid in my home and it will be a recipe I make over and over!
Got a different variation of bread pudding that you like best? Share it with me. I would love to give it a try!
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