Desserts · Recipes

Blueberry Bread Pudding with Lemon-Vanilla Sauce

bread pudding blueberry

One of my favorite desserts to order at a restaurant is bread pudding. I learned how to make a version with blueberries and can’t get enough! The bread pudding is light and airy and doesn’t weigh you down too much.

I started making a vanilla sauce to put on top of this scrumptious loaf and remembered my Moist Blueberry Lemon Cake. Inspired, I paired the bread pudding with a lemon-vanilla sauceĀ instead – anĀ irresistible combination. Serve warm and go back for seconds!

Blueberry Bread Pudding with Lemon Vanilla Sauce

Rating: 51


    For the Bread Pudding
  • 10 slices day-old bread, thickly sliced and cubed
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup fresh blueberries, rinsed
  • 3 eggs
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • For the Sauce
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons lemon zest
  • 1/3 cup fresh lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla until well mixed. Add bread to bowl, toss, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Add the melted butter and sprinkle in blueberries. Transfer bread mixture to an 8-inch square baking pan and spread evenly.
  3. Bake in the preheated oven for 30 minutes, or until the top springs back when lightly tapped.
  4. For the Sauce
  5. Cook vanilla, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
  6. Stir in butter, lemon zest and lemon juice, and cook until thoroughly heated.
  7. Serve the bread pudding warm with a drizzle of sauce on top or on the side.

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