Lemon Blueberry Bread Pudding Recipe

Chef Craig Flinn shares how to make a simple lemon blueberry bread pudding for Easter brunch.

Chef Craig Flinn’s Lemon Blueberry Bread Pudding offers a fresh twist on the classic dessert. With Canadian eggs providing a rich texture, this decadent yet light pudding is baked in wide-mouth mason jars and topped with zesty lemon curd, whipped Chantilly cream and a burst of fresh blueberries.

Prep time: 20 minutes

Cook time: 45 minutes

Serves 8

Ingredients:

• 1 egg, 2 egg yolks
• ¾ cup (180 mL) 10% cream
• 1 cup (250 mL) 35% cream
• 2 tsp (10 mL) pure vanilla extract
• ⅓ cup (80 mL) maple syrup
• 4 cups (1000 mL) diced brioche bread (about 6 slices)
• 1 ¼ cups (300 mL) fresh blueberries
• ¼ cup (60 mL) melted, unsalted butter
• 2 tbsp (30 mL) brown sugar
• 2 tbsp (30 mL) rolled oats
• 2 tbsp (30 mL) powdered sugar
• 1 ½ cups (375 ml) store-bought lemon curd

Directions:

Step 1: In a large mixing bowl, whisk together the egg, two egg yolks, 10% cream, 1 teaspoon of vanilla extract and maple syrup until smooth and well-combined.

Step 2: Preheat oven to 325°F (160°C).

Step 2: Add the diced brioche, ¾ cup (180 mL) fresh blueberries and melted, unsalted butter to the custard mixture. Gently fold all ingredients together with a rubber spatula, ensuring the bread absorbs the custard. Refrigerate for 1 hour to allow the bread to soak.

Step 3: Spoon the bread pudding mixture into the bottom of 8 wide-mouth mason jars, filling each jar about ⅓ of the way up. Pat down flat with the back of a spoon.

Step 4: In a small bowl, mix together the brown sugar and rolled oats. Sprinkle a little of this mixture over each pudding. Place the jars into a roasting pan with sides at least 2 inches high.

Step 5: Boil a kettle of water. Once boiling, pour water into the roasting pan until it reaches about 1 inch up the sides of the mason jars. Bake the jars for 30 minutes or until the centers are just set.

Step 6: While the puddings are baking, beat the 35% cream, powdered sugar and remaining teaspoon of vanilla extract in the bowl of an electric stand mixer. Start at medium speed for 2 minutes, then increase to medium-high speed and continue beating for another 2 to 3 minutes until stiff peaks form. Refrigerate until ready to assemble.

Step 7: Once the bread puddings have cooled to the touch, spoon 1 to 2 tablespoons of lemon curd into each jar. Top with fresh blueberries, then fill the jars to the top with the prepared Chantilly cream. Place the lids on and refrigerate until ready to serve.

Recipe by Chef Craig Flinn, Egg Farmers of Canada