Blueberry Bread Pudding
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
12 servings
Blueberry Bread Pudding
Description
This recipe uses croissants torn into pieces layered with fresh blueberries in a buttered pan. A custard mixture made from lemon zest infused sugar, melted butter, eggs, heavy cream, and vanilla is poured over the bread and berries. After a 15-minute soaking, it bakes covered at 350°F to allow the custard to set while keeping moisture, then uncovered to lightly brown the top.
The result is a lush dessert with a soft, creamy interior and a subtle citrus note from the lemon zest. Blueberries provide bursts of fruitiness dispersed throughout. The croissants contribute flaky layers within the custard, giving texture and richness beyond traditional bread pudding.
Serving with lemon curd enhances the tang and adds sweetness. This dessert suits brunch or after-dinner occasions where a moderately sweet, custardy treat is desired. Using fresh blueberries is recommended, though frozen berries can be used if added without thawing.
Leftovers store well refrigerated up to three days and can be reheated in microwave or oven methods to maintain texture.
Ingredients
- 1 tablespoon lemon from about 2 large lemons, zest
- 1 cup granulated sugar
- 5 tablespoons butter melted and cooled slightly, salted
- 5 large egg
- 2 ½ cups heavy cream
- 2 teaspoons vanilla extract
- 8 Croissant about 18 ounces, large
- 1 cup blueberries fresh
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking pan with butter or cooking spray and set it aside.
- In a large bowl, use your fingertips to rub together the lemon zest and sugar until the two are well combined and the sugar is moistened and fragrant.
- Whisk in the melted butter, followed by the eggs. Add the heavy cream and vanilla and whisk until well combined.
- Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan. Top with the blueberries.
- Pour the egg mixture over the croissants. Gently push the croissant pieces down, stirring very gently to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.
- Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
- Remove foil and bake for an additional 15-20 minutes to brown the top. The bread pudding is done when the custard is set, but still soft.
- Serve with lemon curd, if desired.
Notes
- Fresh blueberries provide the best texture; if using frozen, add directly without thawing to prevent excess moisture.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Reheat individual portions in the microwave or larger portions in a foil-covered oven-safe dish at low heat until warm.
User Reviews
Overall Rating
4.7
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