Lemon Blueberry Bread Pudding

Warm and satisfying Blueberry Lemon Bread Pudding lightened up with healthier ingredients and zero butter or refined sugar! The reliable cozy dish for breakfast, brunch or dessert!

This blueberry lemon bread pudding recipe is lower in calories and made much healthier than what A cook grew up eating, but still has those same warm, cozy flavors we keep so much! Crusty whole wheat bread and gooey blueberries all soaked in a satisfying mixture of milk, eggs,

To Prep: This lemon blueberry bread pudding can easily be made ahead of time and A cook always prefer just making it the night before This kitchen is planning on baking it. Simply follow the instructions right up until baking it, cover and place in the fridge until ready to pop in the oven.

What goes in

• 5 cups crusty whole wheat bread, cut into 2-inch squares
• 1 1/2 cups almond milk, or milk of choice
• 1/2 cup unsweetened applesauce
• 2 eggs, lightly beaten
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 pint blueberries

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together milk, applesauce, eggs, maple syrup, vanilla, cinnamon, salt and lemon zest.
3. Fold in the blueberries and cubed bread, mixing well until bread is completely coated.
4. Transfer mixture to an 8×8 or 9×9 baking dish coated in cooking spray and let sit at room temperature for about 15 to 20 minutes so that the bread soaks everything up.
5. Bake bread pudding for 45 to 50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
6. You can either serve warm or keep in the fridge and enjoy cold – tastes great both ways!
7. If planning on making this bread pudding ahead of time, just follow the instructions right up until baking it, cover and place the unbaked dish in the fridge until ready to pop in the oven the next morning.