Blueberry bread pudding with Nature's Own bread

Lemon Blueberry Bread Pudding

Total Time120


  • 7-8 slices of Nature’s Own Butterbread cubed (Fill pan to the top)

  • 1 cup of blueberries

  • 3/4 cup of sugar

  • 2 eggs

  • 1 (8 ounce) package of cream cheese

  • 2 teaspoons of vanilla

  • 1 tablespoon of lemon juice

  • 1 zested lemon (approx. one tablespoon)

  • 1 cup of milk

  • Whipped cream (to serve with)


  • Note: Rest 1 hour to overnight, prior to baking

  • Preheat oven to 350 degrees.

  • Cut bread slices into small squares and place them in a 9 inch square pan.

  • Add the blueberries into the pan with the bread pieces. Zest one lemon and add the zest to the pan.

  • Beat sugar, eggs, vanilla, lemon juice, and cream cheese in a bowl with an electric mixer until well blended. Add milk gradually.

  • Pour mixture over bread pieces and blueberries. Let them soak for 1 hour or overnight.

  • Bake at 350 degrees for 35-40 minutes or until golden brown and the center is set. (Pro Tip: Prevent the top from getting too brown by covering with foil for the last ten minutes.)

  • Remove from oven and sprinkle with powdered sugar.

  • Serve warm topped with whipped cream and enjoy!