Blueberry Lemon Bread Pudding

Day-old bread soaks up a milk-and-egg custard scented with lemon zest, while blueberries burst between the cubes. The top turns golden and the middle stays soft. This is a spoonable pudding rather than a loaf cake, and a short soak helps prevent dry bread pockets.

Ingredients

• 300 g day-old bread, cubed
• 250 g blueberries
• 3 large eggs
• 450 ml whole milk
• 100 g sugar
• 40 g melted butter
• 1 lemon, zest only
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat the oven to 180°C / 350°F. Grease a 20 × 28 cm baking dish with a little of the measured butter.
2. Scatter the bread cubes and blueberries in the dish.
3. Whisk the eggs, milk, sugar, remaining melted butter, lemon zest, vanilla and salt until combined.
4. Pour evenly over the bread. Press the cubes gently into the custard and let them soak for 15 minutes.
5. Bake for 35–45 minutes until the centre is set and reaches 71°C / 160°F. The surface should be golden, with no liquid custard pooling when lightly pressed.
6. Rest for 15 minutes before serving. Refrigerate leftovers within two hours and use within three days.

Start with bread that can soak

Use plain white bread or a lightly enriched loaf cut into similar-sized cubes. Very fresh bread may collapse more quickly. There is no need to dry it until hard; day-old bread absorbs the custard while keeping some shape.

Distribute the berries

Scatter the blueberries between the bread cubes instead of placing them all on top. Fresh berries work well. Frozen berries can go in frozen, but may lengthen the baking time slightly and tint more of the custard.

Soak before baking

Press the upper bread cubes down gently and give them 15 minutes to absorb the liquid. A few exposed corners are welcome: they brown into a contrast with the softer middle.

Know when the custard is ready

Use a food thermometer in the centre and aim for at least 71°C / 160°F. A light wobble can remain, but there should not be a pool of uncooked custard. Cover loosely if the top becomes dark before the middle sets.

FAQs

How many portions does this make?

This recipe makes 8 portions using the dish size given in the method.

How do I check when it is ready?

Bake for 35–45 minutes until the centre is set and reaches 71°C / 160°F. The surface should be golden, with no liquid custard pooling when lightly pressed.

Can I keep leftovers?

Rest for 15 minutes before serving. Refrigerate leftovers within two hours and use within three days.