Lemon Brown Sugar Bread Pudding with Blueberry Cream
What’s not to love about bread pudding? It’s warm, soft, sweet, and creamy—a truly comforting dessert perfect for a chilly night. This is my favorite—Steve will make it occasionally for just the two of us. The tart lemon flavor topped with the blueberry cream is a knockout.
Yield: 6–8 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Ingredients
- 1 loaf challah bread, cut into 1-inch dice
- 6 eggs, beaten
- 2 cups heavy cream
- 1 loosely packed cup light brown sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Blueberry Cream, recipe follows
- ½ cup fresh blueberries, for garnish
- Confectioners’ sugar, for garnish
Blueberry Cream
- 1½ cups sour cream
- ½ cup frozen blueberries, thawed
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F.
Put bread cubes into a large bowl. In a second large bowl, combine the eggs, cream, brown sugar, lemon zest, and vanilla and pour the mixture over the bread. Mix well and let sit for at least 15 minutes so the bread can absorb the custard mix.
Butter a casserole dish and pour the bread pudding into it. Bake it in the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Serve warm, topped with chilled Blueberry Cream and garnished with a few fresh blueberries and a sprinkle of confectioners’ sugar.
For the Blueberry Cream:
Put all the ingredients into a blender or food processor and process until smooth. Refrigerate until ready to use.
Yield: 2½ cups
Notes
MAKE AHEAD:
Bread pudding can be made the day before and reheated.
Blueberry cream can be made the day before.
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