Name: Lemon Blueberry Bread Pudding
Ingredients: 6 large stale croissants (Brioche or Stale Challah bread cubed (enough for 5-6 cups)); 4 eggs; 2 cups 2% milk; 1/2 cup cream; ½ cup granulated white sugar; 1 log lemon cupcake or plain Humble Goat Cheese at room temperature; 1 Tablespoon Maple Syrup; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; zest of one lemon; 2 cups blueberries (fresh or frozen); 1 teaspoon lemon juice; 1/2 cup confectioners sugar

Lemon Blueberry Bread Pudding

Print Recipe Pin Recipe

Course Dessert

Servings

Ingredients

6 large stale croissants Brioche or Stale Challah bread cubed (enough for 5-6 cups)
4 eggs
2 cups 2% milk
1/2 cup cream
½ cup granulated white sugar
1 log lemon cupcake or plain Humble Goat Cheese at room temperature
1 Tablespoon Maple Syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
zest of one lemon
2 cups blueberries fresh or frozen
1 teaspoon lemon juice
1/2 cup confectioners sugar

Instructions

Preheat oven to 350 F. Grease 8.5 x 12-inch pan.
Place croissant bread cubes in the pan and spread evenly.
In a medium bowl, mix together eggs, milk, cream, sugar, goat cheese (some will incorporate some will be lumpy when you pour the custard over the bread crumbs - its all fine) maple syrup vanilla, cinnamon, and lemon zest
Pour the mixture evenly over the pan of croissant cubes.
Sprinkle blueberries evenly over the top.
Refrigerate for at least two hours or overnight so the mixture soaks in the custard
Bake uncovered at 350 F for 45-50 minutes, or until the top is set.
Mix together the powdered sugar and lemon juice to form a glaze - (add a bit of milk or water if the glaze is too thick)
Drizzle with a fork over cooled bread pudding or serve with whipped cream and blueberry syrup alongside

Notes

Tried this recipe?Let us know how it was!