Creamy Blueberry Lemon Bread Pudding Recipe

Warm, comforting Blueberry Lemon Bread Pudding, lightened up with healthier ingredients and made without butter or refined sugar. This cozy casserole works beautifully for breakfast, brunch or dessert—crusty whole wheat bread soaks up a creamy custard while bursts of blueberry and a hint of lemon brighten every bite.

My grandmother’s bread pudding was always legendary in our family, and this version recreates that same warm nostalgia with a healthier twist. It uses crusty whole wheat bread, a simple custard made with milk, eggs and unsweetened applesauce, and natural sweetener in the form of maple syrup. Fresh or frozen blueberries add juicy pockets of flavor while lemon zest lifts the whole dish. It’s easy to make, stores well, and can be prepared the night before for a stress-free morning.

Why You’ll Love this Recipe

• Warm and comforting, perfect for cool mornings and cozy evenings.
• Lightened-up version with no butter or refined sugar—naturally sweetened with maple syrup.
• Can be prepped ahead and baked in the morning for effortless entertaining.
• Flexible and easy to top or customize with fruit, nuts, or a light glaze.

Ingredients You’ll Need

• Bread – 5 cups crusty whole wheat bread, cut into 2-inch squares. Day-old sourdough or another crusty loaf works best because it soaks the custard without becoming mushy. Brioche, challah or French bread are fine alternatives.
• Milk – 1 1/2 cups almond milk or milk of choice. Any dairy or non-dairy milk will work.
• Unsweetened applesauce – 1/2 cup to help keep the pudding moist; plain Greek yogurt can be used instead.
• Eggs – 2 large eggs, lightly beaten to bind the custard.
• Maple syrup – 1/4 cup for natural sweetness; honey is an acceptable substitute.
• Vanilla – 1 teaspoon for warmth and depth of flavor.
• Cinnamon – 1/2 teaspoon and a pinch of salt (1/4 teaspoon) to balance flavors.
• Lemon – zest of 1 lemon to brighten the casserole (optional: 1 tablespoon lemon juice for more tang).
• Blueberries – 1 pint fresh or frozen. If using frozen, do not thaw them first so they retain their shape while baking.

Blueberry Lemon Bread Pudding

A simple, healthier bread pudding that yields about 6 servings. Prep time ~10 minutes, bake time 45–50 minutes, total time about 55 minutes.

Time & Servings

• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Servings: 6

How to Make Blueberry Lemon Bread Pudding

1. Preheat the oven. Set oven to 350°F (175°C).
2. Cube the bread. Cut your loaf into roughly 1–2 inch cubes until you have about 5 cups. Stale or day-old bread is ideal.
3. Make the custard. In a large bowl whisk together 1 1/2 cups milk, 1/2 cup unsweetened applesauce, 2 lightly beaten eggs, 1/4 cup maple syrup, 1 teaspoon vanilla, zest of 1 lemon, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
4. Combine with bread and blueberries. Fold the cubed bread and 1 pint blueberries into the custard, mixing until the bread is fully coated.
5. Soak. Transfer the mixture to an 8×8 or 9×9 baking dish coated with cooking spray. Let it sit at room temperature for 15–20 minutes so the bread absorbs the custard. If preparing ahead, cover and refrigerate overnight; bake directly from the fridge the next morning.
6. Bake. Bake uncovered at 350°F for 45–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Serve. Serve warm, or chill and enjoy cold. Optional toppings include a drizzle of maple syrup, a cream cheese glaze, powdered sugar or a scoop of vanilla ice cream for dessert.

Prepping and Storage

To prep ahead: Assemble the pudding in the baking dish up to the point of baking, then cover and refrigerate. Bake from cold in the morning, adding a few extra minutes to the cook time if needed.

To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or rewarm the whole dish covered with foil in a 350°F oven for about 15–20 minutes.

To freeze: Freeze in a sealed container for up to 3 months. You can freeze the whole casserole or individual portions wrapped tightly in plastic wrap and stored in freezer bags.

Nutrition (per serving)

Serving: 1/6 of recipe — Calories: 185 kcal | Carbohydrates: 34.7 g | Protein: 5.9 g | Fat: 2.9 g | Saturated Fat: 0.5 g | Sodium: 116.5 mg | Fiber: 3.5 g | Sugar: 12.6 g

Nutrition information is an estimate and should be used as an approximation only.

Enjoy this Blueberry Lemon Bread Pudding for a comforting breakfast, a bright brunch centerpiece, or a lighter dessert. If you try it, feel free to adapt the topping and milk choices to suit your taste—this recipe is easy to personalize and reliably delicious.