A delightful twist on the classic bread pudding, featuring the vibrant flavors of blueberries and lemon.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Butter an 8x8 baking dish and layer half of the bread slices, followed by half of the blueberries.
Ensure the bread is evenly distributed for consistent texture.
Repeat the layering with the remaining bread and blueberries.
Press the layers gently to compact them slightly.
In a mixing bowl, whisk together the eggs, milk, cream, sugar, cinnamon, vanilla extract, lemon zest, and salt.
Whisk until the sugar is fully dissolved for a smooth custard.
Pour the custard mixture over the bread layers, pressing gently to ensure the bread absorbs the liquid.
Let the mixture sit for a few minutes to soak thoroughly.
Cover the dish with plastic wrap and let it soak for 1 hour.
Soaking allows the bread to fully absorb the custard, enhancing the texture.
Sprinkle the top with brown sugar and dot with butter.
This creates a caramelized crust during baking.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the custard is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the pudding cool slightly before serving.
Cooling allows the custard to set further, making it easier to serve.
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