Breakfast · Part 3 of 3: Tips & recipe card

Lemon Blueberry Ricotta Brioche Bread Pudding Tips, FAQ & printable recipe

Name: Lemon Blueberry Ricotta Brioche Bread Pudding
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 6 cups cubed brioche bread; 2 cups fresh blueberries; 1 cup whole-milk ricotta, dolloped; 2 tbsp lemon zest; 8 large eggs, whisked; 2 cups heavy cream; 1/2 cup honey; 1/2 cup Meyer lemon glaze; 2 tbsp powdered sugar, for dusting

By Clara Weller · Oct 18, 2026

A close-up view of the golden lemon blueberry brioche bread pudding inside a French-blue ceramic slow cooker.

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Serves: 8

Tips for success

For the best texture, use day-old brioche that is slightly stale—it absorbs the custard more evenly and holds its shape better. If your bread is very fresh, dry it in a 300°F oven for 10 minutes before cubing.

This helps prevent a soggy bottom. When folding the ingredients, use a light hand to keep the blueberries whole; they will burst naturally during cooking, creating beautiful purple swirls.

The Meyer lemon glaze is best drizzled just before serving so it stays glossy. If you prefer a less sweet finish, reduce the powdered sugar in the glaze or skip the final dusting.

To reheat leftovers, place individual portions in the microwave for 30 seconds or in a 350°F oven for 10 minutes. The pudding will be just as delicious the next day, though the puff will have settled.

Variations

Mixed Berry Swap: Replace half of the blueberries with raspberries or blackberries for a more complex berry flavor. The berries will burst and create a beautiful multicolored sauce. Adjust the honey if you prefer a tarter taste.
Lemon Curd Ripple: Before adding the custard, dollop 1/2 cup of lemon curd over the bread mixture and gently swirl it through. This adds an extra layer of tangy lemon flavor and a lovely golden ripple throughout the pudding.
Nutty Crunch Topping: After glazing, sprinkle 1/2 cup of toasted sliced almonds over the top. The nuts add a pleasant crunch that contrasts with the soft pudding. Toast them lightly in a dry skillet until fragrant before using.
Vanilla Bean Infusion: Split a vanilla bean and scrape the seeds into the custard mixture, or add 1 tablespoon of vanilla extract. This enhances the sweetness and adds a warm, aromatic note that complements the lemon and blueberries.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Freezer: Freeze the baked bread pudding in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.
Reheat: Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F oven for 10-15 minutes, covered with foil.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 4 days. The custard will firm up as it cools, but reheating will restore some of its creamy texture.

To reheat, microwave individual servings for 30 to 60 seconds, or place the pudding in a 350°F oven for 10 to 15 minutes, covering with foil to prevent drying. The glaze may soak in, but the flavor remains bright.

The bread pudding can be assembled the night before, covered, and refrigerated. Let it sit at room temperature for 30 minutes before cooking, then slow-cook as directed.

You may need to add 15 to 30 minutes to the cooking time if starting from cold. The glaze can be made ahead and stored in the refrigerator for up to a week; bring it to room temperature before drizzling.

Serving ideas

Serve the bread pudding warm, scooped directly from the slow cooker. The contrast of the golden, puffed top and the soft, custardy interior is part of its charm. Offer extra Meyer lemon glaze on the side for those who like a tangier finish. A dusting of powdered sugar adds a touch of elegance, and a few fresh blueberries on top make it look even more inviting.

This dish pairs beautifully with a cup of strong coffee or a pot of Earl Grey tea. For a more decadent brunch, serve it alongside crispy bacon or a simple green salad. The pudding is sweet enough to stand alone as a dessert, too—try it with a scoop of vanilla ice cream or a dollop of whipped cream. However you serve it, this bread pudding is sure to impress.

Frequently asked questions

Can this bread pudding be made in the oven instead of a slow cooker?

Yes, you can bake it in a 9x13-inch baking dish at 350°F (175°C) for 45 to 55 minutes, or until puffed and golden and the center reaches 160°F (71°C). The texture will be slightly different—more like a traditional baked bread pudding—but still delicious. Reduce the liquid slightly if using the oven, as it will not have the same steam environment.

Why is the pudding still runny in the middle after 3 hours?

This can happen if the slow cooker runs cool or the lid is opened too often. Make sure the slow cooker is set to LOW and avoid lifting the lid during the first 2.5 hours. If the center is still very wet after 3 hours, continue cooking in 15-minute increments, checking each time. The pudding is done when the center is set and a knife inserted comes out with just a few moist crumbs.

Can frozen blueberries be used instead of fresh?

Yes, frozen blueberries work well and do not need to be thawed before adding. They will release more juice during cooking, creating a more pronounced purple swirl. This may also make the pudding slightly more moist, so you might need to add 10 to 15 minutes of cooking time. Toss the frozen berries with a tablespoon of flour to help absorb some of the excess liquid.

How should leftovers be reheated?

Reheat individual portions in the microwave for 30 to 60 seconds, or place the pudding in a 350°F (175°C) oven for 10 to 15 minutes, covering with foil to prevent drying. The pudding will lose some of its puff when reheated, but the flavor and texture will remain delicious. If the glaze has soaked in, add a fresh drizzle after reheating.

Can this recipe be doubled for a larger crowd?

Yes, you can double the ingredients, but you will need a larger slow cooker (at least 8 quarts) or cook it in batches. Keep the same cooking time, but check for doneness at the 3-hour mark and add time as needed. Be careful not to overfill the slow cooker—leave at least an inch of headspace for the pudding to puff.

Recipe card

Lemon Blueberry Ricotta Brioche Bread Pudding

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

6 cups cubed brioche bread
2 cups fresh blueberries
1 cup whole-milk ricotta, dolloped
2 tbsp lemon zest
8 large eggs, whisked
2 cups heavy cream
1/2 cup honey
1/2 cup Meyer lemon glaze
2 tbsp powdered sugar, for dusting

Instructions

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.
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.
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.
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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 580
Protein: 18 g
Carbohydrates: 58 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.