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Blueberry and Lemon Bread and Butter Pudding

My Blueberry and Lemon Bread and Butter Pudding is so light and fluffy yet it is filled fresh flavours and is the perfect crowd pleaser for pudding.
Course Dessert
Cuisine British, English
Keyword blueberry and lemon bread and butter pudding, bread and butter pudding
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 180kcal
Author Sisley White


  • 1 pint full fat milk (568ml)
  • 600 ml double cream
  • 1 vanilla pod
  • 6 large eggs
  • 1 egg yolk
  • 6 tablespoons caster sugar
  • 800 g loaf of thick cut bread (I used Hovis best of both)
  • 50 g slightly salted butter softened plus extra for greasing
  • 200 g blueberries
  • zest of 1 lemon


  • To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils.
  • In a bow whisk the eggs and extra yolk with the caster sugar.
  • Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
  • Grease a large ovenproof dish approximately 32cm long. I used melted butter and pastry brush to paint it on.
  • Butter the bread on each side. Cut the crusts off from the bread slices and cut diagonally to make triangles.
  • Layer the triangles in the dish with the points upwards.
  • Scatter the blueberries in the dish.
  • Zest the lemon and sprinkle over the top.
  • Remove the vanilla pod from the custard and pour the warm mix over the pudding.
  • Leave to soak for at least 30 mins.
  • Heat oven to 180C (160C fan).
  • Bake for 35-40 mins until golden brown.
  • Serve straight away. Keep any left overs in the fridge and eat within a few days.


Calories: 180kcal