This Blueberry and Lemon Curd Bread Pudding is a delightful twist on a classic dessert, blending tangy lemon curd with juicy blueberries for a burst of flavor. The soft, custardy bread soaks up the vibrant citrus and berry notes, creating a luscious texture that’s both comforting and indulgent.
With just 20 minutes of prep and 45 minutes in the oven, it’s an effortless treat that feels special enough for any occasion.
Each bite offers a perfect balance of sweet and tart, with the blueberries adding a pop of freshness and the lemon curd lending a creamy richness. The golden, slightly crisp top contrasts beautifully with the tender interior, making it a feast for both the eyes and the palate. Whether served warm or at room temperature, this dessert is sure to leave everyone reaching for seconds.
Ingredients for Blueberry and Lemon Curd Bread Pudding
- 2¼ cups (18 fl oz/507 ml) heavy cream
- 3 large eggs
- ⅓ cup (2½ oz/71 g) granulated sugar
- 2 teaspoons vanilla extract
- 12 slices (8 oz/225 g) white bread, sliced and cubed (stale bread works best)
- 1¼ cups (12½ oz/354 g) lemon curd (homemade or store-bought)
- 1⅓ cups (6 oz/170 g) blueberries (fresh or frozen, no need to thaw if frozen)
- Butter for greasing ramekins
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Butter 6 large ramekins and set them aside.
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- In a bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Gradually add the warm cream, whisking continuously.
- Add the cubed bread to the custard mixture, pressing down gently to ensure it soaks up the liquid.
- Carefully swirl in the lemon curd and blueberries. Let the mixture sit on the counter for at least 60 minutes to allow the bread to fully absorb the custard.
- Divide the pudding mixture evenly between the prepared ramekins. Top each with a few extra blueberries for garnish.
- Bake for 44-55 minutes, or until the top is golden and the center has a slight wobble.
- Serve warm, ideally with a scoop of vanilla ice cream. Store any leftovers covered in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While this Blueberry and Lemon Curd Bread Pudding is delicious on its own, you can elevate it with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of whipped cream. For a tangy twist, try a spoonful of raspberry coulis or a sprinkle of toasted almonds for added crunch.
Make It Your Own: Recipe Variations
Feel free to swap out the blueberries for raspberries or blackberries for a different fruity flavor. If you’re not a fan of lemon curd, try orange marmalade or passionfruit curd. For a richer twist, use brioche or croissants instead of white bread.
Time-Saving Tips for Busy Bakers
To save time, cube the bread the night before and store it in an airtight container. You can also prepare the custard mixture up to a day ahead and refrigerate it—just give it a quick whisk before using. If you’re short on time, reduce the soaking period to 30 minutes, though 60 minutes is ideal for maximum flavor.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm them in a 300°F (150°C) oven for 10-15 minutes. For a crispy top, broil for the last 1-2 minutes, but keep an eye on it to avoid burning.
Equipment Guidance for Best Results
Use 6-ounce ramekins for perfectly portioned servings. If you don’t have ramekins, a 9×9-inch baking dish works well—just adjust the baking time to 50-60 minutes. A whisk and medium saucepan are essential for creating the smooth custard base, so make sure they’re handy before you start.
Blueberry and Lemon Curd Bread Pudding
Ingredients
- 2¼ cups heavy cream 18floz/507ml
- 3 large eggs
- ⅓ cup granulated sugar 2 ½oz/71g
- 2 teaspoons vanilla extract
- 12 slices white bread 8oz/225g, sliced and cubed
- 1 ¼ cups lemon curd 12 ½oz/354g, homemade or store-bought
- 1 ⅓ cups blueberries 6oz/170g, fresh or frozen
Instructions
- Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.
- Heat the cream in a medium saucepan over medium heat until it just comes to a simmer. Remove from the heat and set aside to cool slightly.
- Place the eggs, sugar, and vanilla in a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
- Add the cubed bread into the warm custard and press down.
- Carefully swirl in the lemon curd and blueberries and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.
- Divide the pudding between the dishes. Top with a few more blueberries.
- Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.
- Serve warm with vanilla ice cream. Store covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days.
