If you have been searching for a dessert that feels like a warm hug from the inside, you have to try this Lemon Blackberry Bread Pudding Recipe. It’s a beautiful blend of tart blackberries and zesty lemon, all wrapped up in tender, custardy bread soaked in a rich, creamy mixture. It’s one of those dishes that’s both comforting and fresh at the same time, perfect for cozy gatherings or special occasions. Every bite bursts with juicy fruit and citrus brightness, making it a true crowd-pleaser that’s surprisingly simple to whip up.
Ingredients You’ll Need
The magic of this Lemon Blackberry Bread Pudding Recipe lies in its straightforward, everyday ingredients that come together to create something truly special. Each plays a key role: the brioche-like challah bread soaks up the custard beautifully, the fresh blackberries add natural sweetness and color, and the lemon zest brings a bright, fragrant lift to balance the rich cream.
- 1 pint fresh or frozen blackberries: Choose ripe berries for the juiciest bursts of flavor.
- 1 loaf Challah bread: With crust on and cut into 1-inch chunks, this bread provides the perfect soft texture; French bread works too.
- 2-1/4 cups whole milk: Adds creaminess and helps soak the bread.
- 2-1/4 cups heavy whipping cream: Makes the custard luxuriously rich and velvety.
- 2/3 cup granulated sugar: Sweetens without overpowering the delicate flavors.
- 1/4 tsp kosher salt: Enhances all the flavors and balances the sweetness.
- Zest of 4 lemons: Infuses a bright, citrus aroma and light tang; a preserved lemon peel can add a subtle complexity.
- 3 large eggs: Provides structure and richness.
- 3 egg yolks: Make the custard thicker and creamier.
- 1/4 tsp cinnamon: For a hint of warmth that complements the fruit beautifully.
- 1 Tbsp granulated sugar: To sprinkle on top, creating a delicate caramelized crust.
How to Make Lemon Blackberry Bread Pudding Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit and coat a 9×13-inch baking dish with non-stick cooking spray. This ensures your pudding won’t stick and will bake evenly with a beautifully golden crust.
Step 2: Layer the Blackberries and Bread
Spread your blackberries evenly across the bottom of the prepared pan. These juicy gems are going to provide wonderful pockets of tart sweetness throughout the pudding. Next, scatter your challah bread chunks right on top, allowing them to nestle into the fruit.
Step 3: Make the Custard Mixture
In a medium saucepan, combine the milk, heavy cream, sugar, salt, and lemon zest (plus preserved lemon if using). Heat this gently over medium heat, stirring often. In about five minutes, the sugar will dissolve, and your mixture will be hot and fragrant. This warming step helps liquefy the sugar and infuses the custard with those bright lemon oils.
Step 4: Whisk the Eggs and Temper the Custard
In a separate bowl, whisk together the whole eggs and egg yolks until smooth. Slowly add a little bit of the warm milk and cream mixture at a time, whisking constantly to prevent scrambling the eggs. Once combined, you’ll have a silky custard ready to soak your bread.
Step 5: Combine Custard with Bread and Blackberries
Pour this luscious custard mixture evenly over the bread and blackberries in your pan. Use a spatula to gently press the bread down, helping it to absorb all that creamy goodness. This soaking phase is what makes the bread pudding so deeply satisfying.
Step 6: Bake and Add the Cinnamon Sugar Finish
Bake the pudding for 40 minutes, then take it out and sprinkle the cinnamon mixed with sugar evenly over the top. Return it to the oven for another 10 minutes. This final step forms a lightly crisped, sweet topping that contrasts delightfully with the soft interior. After baking, let it cool at least 15 minutes—you want it warm but set when serving.
How to Serve Lemon Blackberry Bread Pudding Recipe
Garnishes
Top your bread pudding with a dollop of lightly whipped cream or a drizzle of homemade lemon glaze for added indulgence. Fresh mint leaves or a few extra blackberries on the side not only brighten the presentation but add light, fresh notes that complement the pudding’s richness perfectly.
Side Dishes
Although this bread pudding can stand on its own as a dessert, it pairs wonderfully with a scoop of vanilla ice cream or a small serving of lemon-flavored yogurt. For brunch, consider serving it alongside a simple green salad dressed with a tangy vinaigrette, balancing richness with crisp freshness.
Creative Ways to Present
Try baking individual portions in ramekins for a personalized touch or serving the pudding in a large rustic dish family-style to encourage sharing and conversation. For a stunning brunch centerpiece, garnish with edible flowers or a sprinkling of finely grated lemon zest.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover Lemon Blackberry Bread Pudding Recipe tightly with plastic wrap or store in an airtight container. It keeps well in the refrigerator for up to 3 days, making it easy to enjoy a few extra servings without any fuss.
Freezing
You can freeze the bread pudding if you want to prepare it well in advance. Wrap it securely in foil and place it in a freezer-safe bag or container. It will keep for up to a month. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a low oven at 300 degrees Fahrenheit for about 15-20 minutes, or microwave individual portions for 1-2 minutes until warm. Adding a little dollop of cream or a dusting of powdered sugar before serving makes reheated pudding taste just as delightful as freshly baked.
FAQs
Can I use frozen blackberries in this recipe?
Absolutely! Frozen blackberries work wonderfully here and will release their lovely juices as the pudding bakes. Just be sure not to thaw them fully beforehand to avoid extra liquid diluting the custard.
What’s the best bread to use for bread pudding?
This recipe shines with challah bread because of its tender crumb and slightly sweet flavor, but you can swap in French bread if needed. The key is to use a bread that can soak up the custard without falling apart completely.
Can I make this Lemon Blackberry Bread Pudding Recipe dairy-free?
Yes, you can substitute dairy-free milk and cream alternatives, such as coconut milk or oat cream. The texture may vary slightly, but the pudding will still be delicious and bursting with lemon and blackberry flavor.
How important is the lemon zest in this recipe?
It’s a star ingredient! The lemon zest adds vibrant citrus notes that brighten the rich custard and complement the berries perfectly. Omitting it would make the pudding less lively and fresh.
Can I add other fruits to this bread pudding?
Of course! Blueberries, raspberries, or even sliced peaches can be great additions or substitutes. Just keep in mind the lemon’s presence pairs best with berries, which provide a nice balance of sweet and tart.
Final Thoughts
Once you try this Lemon Blackberry Bread Pudding Recipe, it’s hard not to fall in love with its cozy yet refreshing flavors. It’s that perfect dessert or sweet brunch treat that feels both elegant and homey. Whether you make it for family or friends, it’s sure to become a new favorite you’ll return to again and again. So grab your lemons and blackberries, and let’s make some delicious memories!
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Lemon Blackberry Bread Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Lemon Blackberry Bread Pudding combines the tartness of fresh blackberries with the bright zest of lemons enveloped in a rich custard baked to golden perfection. Made with challah or French bread, soaking in a creamy mixture of whole milk, heavy cream, and eggs, this comforting dessert is perfect for brunch or a cozy afternoon treat.
Ingredients
Main 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 1 minced preserved lemon peel)
- 3 large eggs
- 3 egg yolks
- 1/4 tsp cinnamon
- 1 Tbsp granulated sugar (for topping)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Layer Blackberries and Bread: Evenly spread the blackberries across the bottom of the baking dish. Top the berries with the 1-inch chunks of challah bread, ensuring a nice even layer.
- Heat Milk Mixture: In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, kosher salt, lemon zest, and minced preserved lemon peel if using. Stir constantly for about 5 minutes until the mixture is hot and the sugar is fully dissolved. Remove from heat and set aside.
- Mix Eggs and Incorporate Milk Mixture: In a separate bowl, whisk the 3 large eggs and 3 egg yolks until combined. Gradually add the warm milk mixture to the eggs in small increments, whisking constantly to temper the eggs and prevent scrambling.
- Assemble and Soak: Pour the combined custard mixture evenly over the bread and blackberry layers. Use a spatula to gently press down the bread chunks into the custard to help them absorb the liquid thoroughly.
- Bake Partially and Add Topping: Bake the pudding in the preheated oven for 40 minutes. Remove it and sprinkle evenly with a mixture of 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon.
- Finish Baking: Return the pudding to the oven and bake for an additional 10 minutes until the top is golden and the custard is fully set.
- Cool and Serve: Remove from the oven and allow the bread pudding to cool for at least 15 minutes before serving. Serve warm for the best flavor and texture.
Notes
- Challah bread works best for its slightly sweet, rich texture, but French bread is a good substitute.
- You can use fresh or frozen blackberries depending on the season; thaw frozen berries before using.
- Tempering the eggs by slowly adding warm milk mixture is crucial to avoid curdled custard.
- Allowing the pudding to rest after baking helps the custard set completely for cleaner slices.
- Optional preserved lemon peel adds a deeper citrus flavor; adjust according to citrus preference.
