Blueberry Lemon Bread Pudding
Warm and delicious Blueberry Lemon Bread Pudding lightened up with healthier ingredients and zero butter or refined sugar! The perfect cozy dish for breakfast, brunch or dessert!
Servings: 6
Ingredients
- 5 cups crusty whole wheat bread cut into 2-inch squares
- 1 1/2 cups almond milk or milk of choice
- 1/2 cup unsweetened applesauce
- 2 eggs lightly beaten
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 pint blueberries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together milk, applesauce, eggs, maple syrup, vanilla, salt and lemon zest.
- Fold in the blueberries and cubed bread, mixing well until bread is completely coated.
- Transfer mixture to an 8x8 or 9x9 baking dish coated in cooking spray and let sit at room temperature for about 15 to 20 minutes so that the bread soaks everything up.
- Bake bread pudding for 45 to 50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
- You can either serve warm or keep in the fridge and enjoy cold – tastes great both ways!
- If planning on making this bread pudding ahead of time, simply follow the instructions right up until baking it, cover and place the unbaked dish in the fridge until ready to pop in the oven the next morning.
Nutrition
Serving: 1/6th of recipe | Calories: 185kcal | Carbohydrates: 34.7g | Protein: 5.9g | Fat: 2.9g | Saturated Fat: 0.5g | Sodium: 116.5mg | Fiber: 3.5g | Sugar: 12.6g