To me, nothing says cooler-weather dessert quite like bread pudding.

I’ve always enjoyed bread pudding, but there’s something about those first cooler evenings and the beginning of fall that makes me crave this warm, comforting dessert even more.

Since blueberries are still plentiful and affordable this time of year, I thought, why not combine the two? And because I’m not quite ready to say goodbye to summer, I added a bright, fresh lemon sauce to pour over the top.

It’s the perfect little combination of seasons—warm and cozy enough to welcome fall, with a burst of blueberry and lemon that still tastes like summer.

And dare I say this bread pudding is almost on the healthier side of dessert?

Using sprouted whole-grain or multigrain bread, unsweetened plant milk, and maple syrup gives this old-fashioned favorite a wholesome twist. Then there are all those beautiful blueberries! Blueberries provide fiber, vitamins, and plant compounds called antioxidants, making them a delicious way to add a little extra nutrition to dessert.

Of course, it’s still dessert—and I’m perfectly okay with that! I believe there’s room for delicious treats in a balanced life, especially when they’re homemade and shared with people you love.

So grab those last-of-summer blueberries, turn on the oven, and let’s welcome fall.

Blueberry Bread Pudding:

Ingredients

• 8 large eggs, lightly beaten
• 2½ cups unsweetened almond or oat milk
• ¼ cup pure maple syrup or ¾ cup unrefined sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground nutmeg
• Pinch of sea salt or Himalayan salt
• 8 slices sprouted whole-grain or multigrain bread, cut into 1-inch cubes
• 2–3 cups fresh or frozen blueberries
• Butter or cooking spray for the baking dish

Directions

Preheat oven to 350°F.

In a medium bowl, combine the eggs, almond or oat milk, maple syrup or sugar, vanilla, nutmeg, and salt. Whisk until well blended.

Lightly butter a 9 x 13-inch baking dish. Add the cubed bread and blueberries, gently tossing them together.

Pour the egg mixture evenly over the bread and blueberries. Gently mix or press the bread down so it can soak up the custard.

Cover and refrigerate for 30 minutes.

Place the baking dish inside a larger roasting pan. Carefully add hot water to the roasting pan until it comes about 1 inch up the outside of the baking dish. This water bath helps the pudding cook gently and keeps that wonderful custardy texture.

Tent the roasting pan loosely with aluminum foil, making sure the foil doesn’t touch the bread pudding. Cut two small slits in the foil to allow steam to escape.

Bake for 35 minutes.

Remove the foil and continue baking for another 35–45 minutes, or until the bread pudding is puffed, lightly golden, and the custard is set in the center.

Preheat oven 350
Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a
medium bowl; whisk to blend. Set aside.
Place bread and blueberries in a 13 x 9-inch baking dish or Dutch oven that is lightly
buttered.
Top with egg mixture; mix well to blend. Refrigerate, covered, for 30
minutes.

Place baking dish in roasting pan. Add water to roasting pan to come an
inch up the side of baking dish. (Baking dish will be sitting in water.)
Tent aluminum foil over roasting pan so that foil does not touch bread
pudding. Cut two slashes in foil to allow steam to escape. Bake for 35
minutes.
Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding
is puffy and custard is set.

Serve warm on its own or, for my favorite finishing touch, spoon warm lemon sauce over the top.

Warm Lemon Sauce

Ingredients

• 1 cup water
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon freshly grated lemon zest
• ½ cup sugar
• 1 tablespoon cornstarch
• Pinch of salt
• Nutmeg to taste, optional

Directions

In a small bowl, whisk together the sugar, cornstarch, salt, and optional nutmeg until there are no lumps.

In a small saucepan, melt the butter over medium-low heat. Add the lemon zest and stir briefly until fragrant.

Add the water and fresh lemon juice.

Gradually whisk in the sugar and cornstarch mixture. Bring to a gentle boil, stirring frequently.

Reduce the heat and continue stirring until the sauce becomes smooth, glossy, and thick enough to lightly coat a spoon.

Remove from the heat and allow it to cool slightly.

Spoon the warm lemon sauce over individual servings of blueberry bread pudding—or set the sauce on the table and let everyone add as much as they like.

Store leftover sauce in a covered container in the refrigerator for up to 5 days.

A Little Taste of Two Seasons

This may be one of my favorite kinds of recipes—the ones that sit right between two seasons. The blueberries and lemon let us hold onto summer just a little longer, while the warm bread pudding reminds us that cozy fall days are upon us.

And really, isn’t that one of the best parts of cooking? Taking what is in season, slowing down, and turning simple ingredients into something that makes home feel a little warmer.

Enjoy!