Blueberry Bread Pudding – A Delightful Baking Treat
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Blueberry Bread Pudding is a sweet combination of buttery croissants, tart blueberries, and bright lemon zest for a bread pudding you will crave again and again.
This Blueberry Bread Pudding has undergone thorough testing to ensure its quality. Feedback from friends who love to bake confirms its deliciousness. One friend, in particular, told me she simply couldn’t share this creation, as it was too good to let go.
PERFECT LEMON BLUEBERRY BREAD PUDDING
While chocolate desserts are often a favorite, sometimes I crave something bright and tangy. Lemon cheesecake, lemon meringue cake, and now, this Blueberry Bread Pudding, which features the delightful combination of buttery croissants and fresh blueberries. A splash of lemon zest in the custard elevates this dish to a whole new level of deliciousness.
The addition of lemon zest truly enhances the flavor profile, creating a mouthwatering spring dessert. With every bite, you’ll experience the harmonious blend of tart blueberries and bright lemon notes, making this recipe one of my all-time favorites.
HOW TO MAKE BLUEBERRY BREAD PUDDING
This simple recipe requires minimal effort, whether you’re a seasoned cook or a beginner. Here’s what you’ll need.
Ingredients You’ll Need
- Croissants: About 18 ounces or roughly 8 large croissants serve as the base of this recipe.
- Fresh blueberries: You’ll want fresh blueberries, but frozen berries work too—just don’t thaw them before use.
- Lemon zest: The zest of about two large lemons brings brightness to the custard.
- Granulated sugar: To add the right level of sweetness.
- Eggs: Essential for a light and airy custard.
- Heavy cream: For richness.
- Salted butter: Adds extra buttery flavor.
- Vanilla extract: A crucial splash to round off the flavors.
Tools You’ll Need
Gather a few simple tools:
- A whisk
- A mixing bowl
- A 13×9-inch baking dish
Making this Recipe
Don’t be intimidated by custard-making; it’s easier than it seems. Begin by rubbing the sugar and lemon zest together, infusing the sugar with a fragrant lemon aroma. Follow with whisking in melted butter, eggs, cream, and vanilla until combined.
Tear the croissants into 1-inch pieces and layer them in a greased baking dish, sprinkling the blueberries on top. Pour the custard evenly over this mixture, gently pushing the croissants down to ensure they’re soaked. Cover the dish with foil and let it sit for 15 minutes before baking.
Bake at 350°F for 35 minutes with the foil on, then remove the foil and bake for an additional 15-20 minutes to achieve a golden-brown top.
HOW DO YOU KNOW WHEN YOUR BREAD PUDDING IS DONE?
Check for doneness by seeing if the center is set yet still soft and if the sides are puffed up, indicating the custard is adequately baked.
STORAGE AND REHEATING TIPS
Store leftovers in the fridge for up to 3 days. For reheating, use the oven for larger portions or the microwave for individuals. This Blueberry Bread Pudding tends to taste even better the next day!
