Lemon Blueberry Bread Pudding Recipe

Lemon Blueberry Bread Pudding on a white plate

Leftover or day old French bread can easily be converted into a dessert without much work. This dessert is made with Truvia® Cane Sugar Blend and has 29% fewer calories* and 63% less sugar* than the regular sugar-sweetened version. Makes 12 servings.

Prep Time: 20 minutes

Cook Time: 80 minutes

Serving size: 1 piece

Calories: 210 Calories

Ingredients

  • 1 Tbsp unsalted butter

  • 5 eggs**

  • 23 cup Truvia Cane Sugar Blend

  • 3 cups skim milk

  • 2 tsp vanilla extract

  • 1 tsp cinnamon

  • 1 tsp lemon zest

  • 1 loaf day-old French bread (4-5 cups of cubes)

  • 1 12 cups blueberries

Drizzle

Directions

  • 1.

    Preheat oven to 350° F. Butter 9 x 13 baking pan on bottom and all sides, save left over butter for later use.

  • 2.

    In a large bowl whisk together the eggs.

  • 3.

    Add the Truvia Cane Sugar Blend, milk, vanilla, cinnamon, and lemon zest, and whisk until well mixed.

  • 4.

    Slice bread into cubes and stir into the egg mixture. Make sure all the bread is coated with the egg mixture.

  • 5.

    Let sit 15 minutes for bread absorb most of the egg mixture.

  • 6.

    Pour bread mixture evenly into buttered baking pan.

  • 7.

    Top with washed and dried blueberries.

  • 8.

    Scatter any of the remaining butter on top of mixture in small chunks.

  • 9.

    Bake 40-50 minutes, or until it rises and turns lightly golden brown color.

  • 10.

    When removing bread pudding from the oven, it will be puffy.

  • 11.

    Let rest for 10 minutes to return to normal size.

  • 12.

    Make the drizzle by combining the Truvia Cane Sugar Blend and lemon juice and cornstarch in a small sauced pan over medium heat.

  • 13.

    Heat until all is dissolved 2-3 minutes.

  • 14.

    Cool drizzle for 5-10 minutes.

  • 15.

    Drizzle over the top of the bread pudding, then serve.

  • 16.

    Cover and store leftovers.

*Each piece has 210 calories and 15 grams of sugar per serving compared to the full-sugar version which has 300 calories and 38 grams of sugar per serving.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after use of raw egg.

Nutrition Per Serving

Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 80mg
Sodium 290mg
Total Carbohydrate 42g
Dietary Fiber 1g
Total Sugars 15g
Erythritol 8g
Protein 9g
Vitamin D 6% DV
Calcium 10% DV
Iron 10% DV
Potassium 4% DV
Lemon Blueberry Bread Pudding is rated 4.5 out of 5 by 2.
Rated 5 out of 5 by from Awesome Recipe! I tried the recipe simply because I had never used baking blend...& I am very pleased with it!...I can do all my diabetic baking now!...& the bread pudding is scrumptious!...going to trying out with orange/ Cranberry next...⭐️⭐️⭐️⭐️⭐️
Date published: 2017-01-16
Rated 4 out of 5 by from Looks Really Good I haven't made this as of yet but I have had blueberry bread pudding and this could only turn out great.
Date published: 2017-01-16
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