Blueberry And Lemon Curd Bread Pudding Bigger Bolder Baking

Hi Bold Bakers! As an Irish woman, I’m certainly no stranger to bread pudding! Homemade bread pudding was commonplace on our table growing up and in a lot of other households in Ireland and England. It wasn’t until I became a professional chef that I realized I could venture from the traditional cinnamon and raisin puddings. Instead, I started to experiment with some of my favorite ingredients. Already have an account? This blueberry and lemon curd bread pudding is a bold twist on an old classic, with beautiful fresh flavors of blueberries and my homemade lemon curd. I love baking with blueberries, either fresh or frozen because when they bake, they become these incredible little flavor bombs of fruity, juicy goodness. And I love lemon curd—it really brings a dish to life! It’s what I call zippy and creamy! The delicious acidity of the fruit and lemons, mixed with the eggs and butter, and soft bread, mean a refreshing, creamy dessert that is just perfect for spring.

What Is Blueberry And Lemon Curd Bread Pudding?

When I make recipes like blueberry and lemon curd bread pudding, I feel like I’m time traveling. Traditional recipes, like bread and butter pudding my mum used to make for my siblings and me growing up, were great ways to use up leftover, day-old bread. Adding different ingredients, however, brings it to the now, and I love experimenting with all those beautiful flavors. Bread pudding is a dessert made with bread, cream, and eggs. If I had to compare it to a dish people in the states are more familiar with, I’d liken it to something of a French toast casserole, like my Overnight French Toast recipe. For this recipe, however, I don’t just season it with cinnamon or raisins. Instead, I opt for blueberries and lemon curd.

What You Need To Make Blueberry And Lemon Curd Bread Pudding

Measuring cups and spoons 6 large ramekins Medium saucepan Mixing bowls

How Do You Make Blueberry And Lemon Curd Bread Pudding?

You can use either my homemade lemon curd for this recipe or store-bought. Either way, you’re going to have a delicious, comforting, warm dessert! Here is how you make Blueberry and Lemon Curd Bread Pudding (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making Blueberry And Lemon Curd Bread Pudding

Bread pudding tends to bake on to your dishes, so do make sure you generously butter them! You can use any type of bread in this recipe—from simple soft white bread to brioche or even croissants. Day-old bread, or two-day-old bread, is the best for bread pudding. They hold up their texture better while absorbing all the delicious liquid. If you can’t get your hands on fresh blueberries, or if they’re out of season, frozen berries work just as well! Frozen blueberries are always available, and they are harvested during peak season—you will still get the best flavor from frozen blueberries! For easy prep, soak your bread in the custard overnight in the fridge. Then, just slide it into the oven the next day! Use my homemade lemon curd!