Lemon Blueberry Ricotta Brioche Bread Pudding Step-by-step instructions

Before you start

Before starting, cut the brioche into 1-inch cubes and measure out all the ingredients. Whisk the eggs, heavy cream, and honey together in a large bowl until smooth. Have the slow cooker insert ready and lightly greased if desired.

Let the assembled pudding sit for 5 minutes before cooking so the bread can absorb the custard. This brief rest is essential for a creamy, cohesive texture. Keep the lid on during cooking to maintain the steam that helps the pudding puff.

Instructions

Build the Bread Mixture

1. 1Prepare the Brioche Base
   Cut the brioche into 1-inch cubes and place them in the slow cooker insert. Sprinkle the fresh blueberries over the bread, then dollop the ricotta in spoonfuls across the top. Scatter the lemon zest evenly over the mixture, using your hands to gently toss everything so the berries and ricotta are distributed without crushing the blueberries.
   Look for The bread cubes are coated with ricotta and dotted with blueberries and zest.
   Tip Toss gently to keep the blueberries intact; they will burst during cooking.
2. 2Whisk the Custard
   In a large bowl, whisk the eggs, heavy cream, and honey until the honey is fully dissolved and the mixture is smooth and slightly frothy. Pour the custard evenly over the brioche mixture, pressing the bread down gently with a spatula so every cube absorbs some of the custard. Let it sit for 5 minutes so the bread soaks up the liquid.
   Look for The custard is a uniform pale yellow and the bread begins to soften.
   Tip Letting the bread rest helps it become custardy rather than dry.

At the end of this phase, the slow cooker contains a colorful mixture of brioche cubes, blueberries, ricotta dollops, and lemon zest. The custard has been poured over and gently pressed down, and the bread is beginning to soak it up. The mixture should look moist but not swimming in liquid. The aroma is buttery and citrusy, with a hint of honey.

Slow-Cook to Souffle Softness

3. 3Slow-Cook on Low
   Cover the slow cooker with the glass lid and set it to LOW. Cook for 3 hours without lifting the lid, until the pudding is puffed like a souffle, golden on top, and the blueberry juices are bubbling at the edges. The center should be just set but still moist, not wet.
   Look for The top is golden brown and the edges show purple bubbling juices.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist opening the slow cooker; the steam helps the pudding puff.

After three hours on low, the pudding has puffed above the rim of the slow cooker, with a golden-brown top and deep purple bubbles at the edges. The kitchen smells of baked bread, blueberries, and lemon.

The pudding is set but still moist in the center. It should not jiggle when the slow cooker is gently shaken—only a slight wobble in the very center is acceptable.

Glaze and Serve Warm

4. 4Glaze and Serve
   Turn off the slow cooker and let the pudding rest for 5 minutes. Drizzle the Meyer lemon glaze over the warm pudding, then dust with powdered sugar. Scoop portions onto plates, making sure to include the glossy glaze and some of the jammy blueberry pockets. Serve warm.
   Look for The glaze melts slightly into the warm pudding and the sugar dusts the top.
   Tip For clean scoops, use a large spoon and cut through the pudding gently.

The pudding has rested for a few minutes and is now drizzled with glossy Meyer lemon glaze and dusted with powdered sugar. The glaze has melted slightly into the warm surface, creating a shiny, tangy finish. Scooping reveals layers of custardy bread, jammy blueberries, and creamy ricotta. The portion holds its shape on the plate, with a soft, moist crumb.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out the steam and can cause the pudding to deflate or cook unevenly. Another is using too much liquid or not letting the bread soak long enough, resulting in a soupy texture.

Overmixing the blueberries can crush them and turn the whole pudding purple; fold gently. Finally, be careful not to overcook, which can dry out the pudding—check at the 3-hour mark and trust the visual cues.

How to tell it’s done

The bread pudding is done when it is puffed like a souffle, golden brown on top, and the blueberry juices are bubbling at the edges. The center should be set but still moist—insert a knife or toothpick into the center; it should come out with just a few moist crumbs, not wet batter.

The internal temperature should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let it rest for 5 minutes before serving to allow it to settle.

• Egg dishes: 160°F (71°C) in the thickest part