Lemon Blueberry Ricotta Bread Pudding

Fresh, sweet, and citrusy. This Lemon Ricotta Bread Pudding is a rich and custardy breakfast bake that’s just the thing when you want something a little extra.

Made with fresh or frozen blueberries, it’s a perfect make-ahead recipe for any season. If you love that blueberry lemon combination, you will also love my Lemon Blueberry Pancakes or my Blueberry Cobbler with a lemon crust!

What Makes This Bread Pudding So Good?

I’ve tested this recipe more times than I can count, and I still get excited every time it goes into the oven. It’s one of those recipes that hits every note: sweet, creamy, and full of bright lemon flavor.

• The ricotta custard gives it an almost cheesecake-like texture. It’s ultra rich without being heavy.
• Blueberries add natural sweetness and balance to the richness.
• Lemon zest and juice bring everything to life and make the whole dish taste fresh and vibrant.
• No last-minute fuss. This is a true make-ahead recipe. Assemble the night before, refrigerate, then bake in the morning.

Ingredients You’ll Need

A few standout ingredients take this from average to memorable.

• Whole milk ricotta: Don’t skimp here. The full fat version gives the bread pudding its signature texture and depth.
• Lemon zest and juice: Fresh lemon brightens everything. Don’t skip it.
• Blueberries: Fresh is great when in season, but frozen works beautifully too.
• Crusty bread: I typically use a day-old Italian loaf. It holds up well and soaks in the custard like a dream.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

How to Make Lemon Ricotta Bread Pudding

Always refer to the recipe card below, but here is a quick summary.

1. Make the custard. In a large bowl, whisk together ricotta, eggs, cream, sugar, vanilla, lemon zest, and juice.
2. Add the bread. Stir the cubed bread into the custard mixture, making sure every piece is soaked.
3. Layer with berries. Add half the bread mixture to a buttered 9×13 baking dish, sprinkle with most of the blueberries, then top with the remaining bread and more berries.
4. Chill overnight. Cover and refrigerate for at least one hour, but ideally overnight so the flavors soak in.
5. Bake. In the morning, bake at 350°F until golden and set, about 45 minutes.
6. Serve. A dusting of powdered sugar, a squeeze of lemon, or a drizzle of maple syrup is all you need.

Learn From Me: Tips for Perfect Bread Pudding

I’ve made countless bread puddings over the years, and here are a few takeaways to guarantee perfect results:

• Use good-quality bread. You want something crusty that can hold up to the custard.
• Let it rest. Don’t rush the soak time. That overnight rest makes all the difference.
• Don’t overbake. The custard should be set but still a little soft in the center.
• Use parchment if needed. If your baking dish tends to stick, lining it will save you cleanup later.

Variations to Try

• Jam swirl: Swirl a spoonful or two of blueberry or raspberry jam into the custard for extra flavor. I do this with my Fruit Jam Bread Pudding.
• Lemon glaze: Make a quick glaze with powdered sugar and lemon juice for a more dessert-like topping.
• Other fruits: Swap blueberries for chopped peaches, raspberries, blackberries like I do in my Berry Bread Pudding recipe. If you’re a fan of bananas, you will probably love my Banana Bread Pudding with Rum Sauce.

Storage and Leftovers

• To store: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat: Warm individual slices in the microwave or cover and reheat in a 325°F oven until warmed through.
• To freeze: You can freeze baked bread pudding in individual portions. Wrap tightly and store for up to 2 months.