This gorgeous Lemon Berry Bread Pudding recipe is perfect for brunch or dessert. Tender bread and custard bake together along with fresh berries, then get topped with a sweet and tart lemon butter sauce.
This recipe was created in partnership with Sprouts Farmers Market.
There is something extra special to me about desserts with fresh berries… they’re just so pretty! This Lemon Berry Bread Pudding recipe starts with a classic comforting dessert, bread pudding, and brightens it up with fresh berries and lemon. The result is a delicious dessert that’s beautiful too!
This dish would be perfect for Easter brunch, or a special dessert anytime!
If you already love bread pudding, you know what a delicious and comforting dessert it can be!
If you’re not familiar with bread pudding and are a little thrown off by the idea of bread soaked in liquid, let me assure you that this dessert is truly delicious!
When fully baked, the texture from the berries and the top layer of bread that gets a little toasty is the perfect balance to the tender layer of custard below. And the lemon sauce is one of my favorite elements of this dessert… so don’t skip that step!
The inspiration for this recipe started with a fresh loaf of Pasquier Sliced Brioche I picked up from Sprouts Farmers Market.
Then, right next to the bread section was a big display of fresh berries! I love that I can always rely on Sprouts to stock fresh, high quality produce at prices I can afford.
I like to keep fresh berries on hand to add to my kids lunches, or top my morning cereal or yogurt. And of course fresh berries are perfect to dress up desserts!
Once I had my bread and berries, I was able to pick up the few additional ingredients I needed to make this pretty bread pudding, including eggs, milk and butter. It’s so nice to be able to grab everything I need for a recipe in one store!
Looking for more Easter brunch ideas?
Lemon Berry Bread Pudding Recipe
Lemon Berry Bread Pudding
- 1 loaf Pasquier Sliced Brioche available at Sprouts (17.6 ounces Brioche bread)
- 4 tablespoons butter melted
- 4 eggs
- 2 1/4 cups milk 2% or whole
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon zest
- 2 cups assorted fresh berries
- 3/4 cup sugar
- 6 tablespoons butter
- 2 tablespoons water
- 1 large egg well beaten
- 1/4 cup fresh lemon juice 1 large or 2 small lemons
- Slice the bread into 1" cubes and spread onto a baking sheet. Set oven to 375°F and place bread in the oven while it heats up. This will help give the bread some texture. Check bread every 5 minutes, and remove when lightly toasted.
- When the bread comes out of the oven, add the bread to a large bowl and stir in the melted butter. Set aside.
- Prepare the custard by combining the eggs, milk, sugar, vanilla, salt and lemon zest. Whisk well.
- Prepare a 8 x 8 inch or 9x9 inch baking dish by lightly coating with butter.
- Rinse all berries (and allow to dry) and chop strawberries.
- Add about half of the prepared bread to the dish, then half of the berries. Follow with the remaining bread, and remaining berries.
- Press down the bread and berries, so they all fit snugly in the dish, and there are no large gaps.
- Pour the custard over the bread, pouring evenly over all areas. Press down the bread and fruit into the liquid, so the bread is mostly submerged.
- Bake, uncovered, for 45-50 minutes. Check after 40 minutes to make sure it's not getting too brown on top (add foil if needed to complete bake time).
- Remove from oven and allow to cool at least 20 minutes before serving.
Prepare the lemon sauce
- While the bread pudding bakes, prepare the lemon sauce by adding the butter, sugar, water and well beaten egg to a saucepan, and heating on medium heat.
- Continue stirring, and heat until the mixture thickens and comes to a boil.
- Remove from heat and stir in the lemon juice.
- Pour about 1/2 cup of the lemon sauce over the baked bread pudding, while it's cooling. Reserve the remaining sauce to pour on individual slices of the bread pudding, as it's served.
Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.