When it comes to dessert, nothing quite blends comfort and elegance like a beautifully baked bread pudding. This Lemon Berry Bread Pudding elevates the classic recipe with a zesty citrus twist and bursts of fresh berry flavor, making it a perfect treat for brunch, special occasions, or even a cozy afternoon snack.
Follow this simple recipe to bring together the refreshing tang of lemon, the natural sweetness of berries, and the satisfying comfort of bread pudding into one decadent dish.
Ingredients
For the Pudding:
- 6 cups bread cubes (day-old French bread, brioche, or challah, cut into 1-inch cubes)
- 2 cups mixed fresh berries (blueberries, raspberries, and strawberries work wonderfully)
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: Powdered sugar, for dusting
For the Lemon Glaze (optional but highly recommended):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons milk (to adjust consistency)
Instructions
Step 1: Prepare the Bread
Spread the bread cubes on a baking sheet and leave them out for a few hours, or lightly toast them in the oven at 300°F (150°C) for about 10 minutes. Slightly dry bread will better soak up the custard.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract until fully combined. This custard will be the star base of your pudding—a perfect balance of sweet and tangy.
Step 3: Add the Berries
Grease a 9x13-inch baking dish with butter or cooking spray. Layer half of the bread cubes in the dish, followed by a generous sprinkle of the mixed berries. Add the remaining bread cubes on top, and scatter the rest of the berries evenly over the dish.
Step 4: Combine the Pudding
Pour the custard mixture slowly over the bread and berries, ensuring all the bread cubes are soaked. Use a spatula to gently press the bread down so it absorbs the liquid. Cover the dish with foil and let it rest for about 30 minutes, allowing the flavors to meld together.
Step 5: Bake
Preheat your oven to 350°F (175°C). Bake the bread pudding covered with foil for 25 minutes, then remove the foil and bake for an additional 20 minutes or until the top is golden and the custard is set.
Step 6 (Optional): Prepare the Lemon Glaze
While the bread pudding cools slightly, whisk together powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust the amount of milk to your desired glaze consistency.
Step 7: Serve
Drizzle the lemon glaze over the warm bread pudding and sprinkle lightly with powdered sugar for a finishing touch. Serve warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Tips for the Perfect Lemon Berry Bread Pudding
- Use Day-Old Bread: Slightly stale bread works best, as it absorbs the custard without becoming too mushy.
- Experiment with Berries: This recipe works with fresh or frozen berries. If using frozen, ensure they’re thawed and drained to avoid excess liquid.
- Make It Your Own: Add a handful of chopped nuts for an extra crunch or a pinch of cinnamon for a warm spice note.
- Plan Ahead: This bread pudding can be prepared in advance. Simply assemble the dish and refrigerate it overnight. Bake it fresh the following day for serving.
Why You’ll Love This Dessert
Lemon Berry Bread Pudding strikes the perfect balance of rich yet light, indulgent yet refreshing. The tartness of the lemon combined with the juicy sweetness of the berries makes each bite vibrant and flavorful. Whether served warm or cold, this dessert is sure to be a hit for any gathering or a simple weeknight treat.
Final Words
Now that you’ve got the recipe, it’s time to bake! Gather your ingredients and impress your friends and family with this extraordinary dessert. Share your results online and tag us—we can’t wait to see your Lemon Berry Bread Pudding creations!
Post a Comment