- unsalted butter
- 4 large eggs
- 1¼ cups white sugar
- 3 cups whole milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp lemon zest (from about 2 small lemons)
- 1 loaf day-old French bread, cubed*
- 6 oz (1½ cups) blueberries
- 1¼ cups powdered sugar
- ¼ cup lemon juice (from about 4 small lemons)
- Preheat oven to 350 degrees. Butter a 9 x 13 glass baking dish on bottom and all sides.
- Whisk the eggs in a large bowl. Add the sugar, milk, vanilla, cinnamon, and lemon zest, and whisk until combined and sugar has dissolved. Stir in bread and coat in the egg mixture. Let sit 15 minutes to partially absorb. Pour evenly into pan. Top with blueberries. Bake 45-50 minutes until risen and lightly golden, and some of the blueberries have popped (for me it's 47 minutes).
- In the meantime, make the glaze by combining the powdered sugar and lemon juice in a small bowl.
- When removing bread pudding from the oven, it will be puffy. Let rest for 10 minutes to return to normal size, then serve! You can drizzle the glaze over the top, or serve it on the side. (I do both!)
This recipe has been changed from its original version. The original had 5 eggs, but I've now reduced it to 4 for better consistency.
Use the rest of your lemons with another one of my Easter dishes, Mango Avocado Salad, or indulge in some tangy Lemon Basil Shrimp Pasta.
Looking for more bread pudding? Try my Cranberry Croissant Bread Pudding with Nutella Glaze!
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