Crockpot Lemon Blueberry Bread Pudding
A delightful and easy dessert featuring the zesty flavor of lemons paired with sweet, juicy blueberries.
Servings: 6 | Cook Time: 180 minutes
Prep Time: 15 minutes | Total Time: 195 minutes
Ingredients
- 6 cups cubed day-old bread
- 2 cups fresh blueberries
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/4 teaspoon salt
Instructions
- Prepare Bread: Place bread cubes and blueberries into a greased slow cooker.
- Mix Wet Ingredients: In a bowl, whisk together milk, cream, sugar, eggs, vanilla extract, lemon zest, lemon juice, and salt.
- Combine: Pour the wet mixture over the bread and blueberries, pressing down to ensure the bread absorbs the liquid.
- Cook: Cover and cook on low for 3 hours or until the custard is set and the top is golden.
- Rest: Turn off the slow cooker and let the pudding rest for 15 minutes before serving.
- Serve: Serve warm, optionally with whipped cream or a dusting of powdered sugar.
Tips
- Use day-old bread for better absorption.
- Add a handful of sliced almonds for extra crunch.
- Ensure the lid fits tightly to prevent moisture loss.
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