Overnight Blueberry Lemon Bread Pudding

Time: overnight plus 1 hour baking

In Alberta, we celebrate Family Day in February. This year, it happens to fall near my father-in-law’s 80th birthday, so we had a number of family and Valentine events all in one week. For brunch, we made this delicious overnight bread pudding so we weren’t too busy and could enjoy the morning. It is a very versatile recipe and you can use raspberries or blackberries, or no berries (you will notice one corner of the baked version has no blueberries… for those who don’t like to eat blueberries). As with most households, dealing with family can be fun, but also crazy… hence the pairing. Enjoy!

Music Selection: DNCE – Cake By The Ocean


2 Tbsp butter

1 baguette, cut into 1 inch cubes

8 eggs

2 cups cream

1 can Devonshire ambrosia custard (400 g) – or make Bird’s custard

2 Tbsp vanilla

1 cup sugar

½ cup lemon curd

2 cups fresh or frozen blueberries


Butter a large 9 x 13 casserole dish. Cut up the baguette and place evenly in casserole dish.

In a large bowl, mix eggs, cream, custard, vanilla and sugar until well mixed. Pour over the bread. Cover with plastic wrap and leave overnight in the fridge.

In the morning – an hour before you want to eat – preheat oven to 350 deg F.

Dollop tablespoons of lemon curd over the bread every 2 inches apart.

Then sprinkle on washed and dried blueberries.

Bake in the oven for 1 hour. Remove and serve immediately with whipping cream and fruit flavored syrups.

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