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Lemon Blueberry Bread Pudding

Course Dessert


  • 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


  • 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


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