Lemon Blackberry Bread Pudding is an easy to make, light and lemony bread pudding filled with a decadent egg custard, which would make a decadent ending to a grand Easter meal!
It’s spring and what better to welcome spring than with Lemon Blackberry Bread Pudding? Combine it my Sweet Potato Biscuits with Ham and Cranberry Aioli, Southern Cheese Grits Casserole and Frozen Fruit Salad, and you can have an Easter or Mother’s Day Brunch like no other. And, because I know you don’t want to spend all day in the kitchen, these dishes can all be made ahead so you can enjoy the day with your family!
Love the idea of the Lemon Blackberry Bread Pudding, but need even more inspiration? Check out my 38 Easy Easter Dinner Recipes or 33 Dazzling and Delicious Desserts. Whether you are looking for suggestions for traditional or not so traditional entrées, side dishes, bread or desserts, I have you covered. We have also included options for everything from a formal sit-down Easter dinner to a casual picnic outside and everything in between.
Need even more ideas, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
The ingredients for this luscious Lemon Blackberry Bread Pudding include fresh or frozen blackberries, Challah bread or you can substitute French bread, whole milk, heavy whipping cream, eggs, sugar, kosher salt, lemon zest or preserved lemons, cinnamon and granulated sugar.
When you are ready to make your Lemon Blackberry Bread Pudding, gather your ingredients, preheat the oven to 350 degrees and spray non-stick cooking spray on a 9×13-inch baking dish.
Place the blackberries in the bottom of the pan and spread out evenly.
Top with the chunks of bread.
Place the milk, cream, sugar, salt, lemon zest and preserved lemon if using in a medium saucepan over medium heat. Stir to combine and continue stirring for about 5 minutes until the liquid is hot and the sugar has dissolved. Set aside.
Place the eggs and egg yolks in a separate bowl and whisk until they are combined. Add just a little of the milk mixture at a time to temper it, whisking constantly until all of it has been added.
Pour this mixture over the bread and blackberries. Use a spatula and press the bread down into the custard mixture to help the bread absorb it.
Bake for 40 minutes and remove from the oven. Combine the sugar and cinnamon and sprinkle over the top. Bake for an additional 10 minutes. Remove from the oven and let cool for at least 15 minutes before serving. Serve warm.
You can make the bread pudding up to 24 hours ahead. Cool, cover and keep refrigerated. Before you serve it, preheat the oven to 300 degrees and let the bread pudding warm back up for about 20 minutes before serving
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings | servings |
- 1 pint fresh or frozen blackberries
- 1 loaf Challah bread crust on, cut into 1-inch chunks, can substitute French bread
- 2-1/4 cups whole milk
- 2-1/4 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1/4 tsp kosher salt
- tsp zest of 4 lemons or the zest of 3 lemons and 1minced preserved lemon peel
- 3 large eggs
- 3 egg yolks
- 1/4 tsp cinnamon
- 1 Tbsp granulated sugar
Ingredients Bread Pudding Ingredients
Topping
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- Preheat the oven to 350 degrees and spray non-stick cooking spray on a 9x13-inch baking dish.
- Place the blackberries in the bottom of the pan and spread out evenly. Top with the chunks of bread.
- Place the milk, cream, sugar, salt, lemon zest and preserved lemon if using in a medium saucepan over medium heat. Stir to combine and continue stirring for about 5 minutes until the liquid is hot and the sugar has dissolved. Set aside.
- Place the eggs and egg yolks in a separate bowl and whisk until they are combined. Add just a little of the milk mixture at a time, whisking constantly until all of it has been added.
- Pour this mixture over the bread and blackberries. Use a spatula and press the bread down into the custard mixture to help the bread absorb it.
- Bake for 40 minutes and remove from the oven. Combine the sugar and cinnamon and sprinkle over the top. Bake for an additional 10 minutes. Remove from the oven and let cool for at least 15 minutes before serving. Serve warm.
You can make the bread pudding up to 24 hours ahead. After baking, cool, cover and keep refrigerated. Before you serve it, preheat the oven to 300 degrees and let the bread pudding warm back up for about 20 minutes.
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