Lemon Blackberry Bread Pudding-6-2
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5 from 3 votes

Lemon Blackberry Bread Pudding Recipe

Lemon Blackberry Bread Pudding is an easy to make, light and lemony bread pudding filled with egg custard and it would make a sweet ending to your Easter meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, Southern
Keyword: easy bread pudding recipes, recipes for blackberry bread pudding
Servings: 10 servings
Calories: 355kcal
Author: Sharon Rigsby

Ingredients

Bread Pudding Ingredients

  • 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
  • zest of 4 lemons or the zest of 3 lemons and 1minced preserved lemon peel
  • 3 large eggs
  • 3 egg yolks

Topping

  • 1/4 tsp cinnamon
  • 1 Tbsp granulated sugar

Instructions

  • 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.

Notes

Sharon's Expert Tips:
You can get about one tablespoon of zest from an average size lemon. 
This bread pudding can be made up to 24 hours ahead. After baking, cool, cover and keep refrigerated. Before you serve it, preheat the oven to 300 degrees and let it warm back up for about 20 minutes.
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Nutrition

Calories: 355kcal | Carbohydrates: 73g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 183mg | Sodium: 783mg | Potassium: 274mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1050IU | Vitamin C: 14mg | Calcium: 230mg | Iron: 3.6mg