Warm bread pudding with a homemade blueberry lemon sauce is what you get with this simple recipe for Crock-Pot Lemon Blueberry Bagel Bread Pudding! A fantastic recipe to transform blueberry bagels with the addition of fresh or froze blueberries and lemons.
Slow Cooker Lemon Blueberry Bagel Bread Pudding
Have you ever walked past the discount bakery rack at your local grocery store and spied a bag of day-old blueberry bagels and wanted a recipe to use them? Well look no further than this simple yet amazing bread pudding.
With the addition of some fresh or frozen blueberries, some lemon zest and a simple custard made with eggs, milk, sugar and vanilla you end up with a great warm bread pudding. The combination of blueberries and lemon is classic and they just go together so well.
Right before the bread pudding is done you can whip up a yummy blueberry sauce to pour over your servings of bread pudding. A dollop of fresh whipped cream takes the whole dessert over the top.
Go ahead, make this yummy bread pudding tonight for dessert!
Equipment Needed For Crock-Pot Lemon Blueberry Bagel Bread Pudding Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Mixing Bowls
- Whisk
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Citrus Zester/Microplane
- Citrus Juicer
- Potato Masher
Common Questions:
Can I Use Plain Bagels Instead Of Blueberry Bagels In This Recipe?
While blueberry bagels add some nice additional blueberry flavor to this bread pudding recipe you can totally use plain bagels instead if that is what you can find or have on hand. You are adding additional blueberries to this recipe so the few blueberries in the bagels themselves will not really be missed.
Do The Bagels Need To Be Stale To Make Bread Pudding?
I prefer to make bread pudding out of stale or day-old bread products because it a frugal way to use up bread or bagels that may not be ideal to eat fresh or even toasted. Bread that is slightly dried out also absorbs the custard mixture just a little bit better. That being said, you can use fresh bagels just fine in this recipe. Bagels are sturdy enough to hold up to the custard mixture without breaking down once they are soaked in the custard.
Can I Use Other Types Of Fruit Instead Of Blueberries?
Feel free to experiment with other types of fruit in this recipe. Strawberries, raspberries and blackberries all pair well with lemon. You could even use other types of citrus fruit such as limes or oranges. In fact blackberry lime bread pudding sounds amazing to me!
More Yummy Crockpot Desserts To Try!
- Crock-Pot Chocolate Cobbler
- Slow Cooker Peach Bread Pudding
- Crock-Pot Black Forest Brownies
- Slow Cooker S’mores Lava Cake
- Crock-Pot Homemade Chocolate Fudge Sauce
Recipe Collections:
| Dessert Crock-Pot Recipes | Bread Pudding Slow Cooker Recipes |
| Blueberry Slow Cooker Recipes | Lemon Crock-Pot Recipes |
| American Crock-Pot Recipes | Summer Slow Cooker Recipes |
| Rating |
Rate this recipe!
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| Servings | 8People |
| Prep Time | 15Minutes |
| Cook Time | 6Hours |
- Bread Pudding:
- 6 Cups Milk
- 6 Large Eggs Whisked
- 1 Cup Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- 1 Teaspoon Kosher Salt
- 6 Whole Blueberry Bagels
- 6 Tablespoons Unsalted Butter Melted
- 3 Cups Blueberries Fresh Or Frozen
- 3 Medium Lemons Zested (Juice Saved For Blueberry Sauce)
- Blueberry Lemon Sauce:
- 1 Cup Blueberries Fresh Or Frozen
- 1/4 Cup Water
- 3 Medium Lemons Juiced (Zest Used In Bread Pudding)
- 1/2 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
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Ingredients
Servings: People
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- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and salt to form a custard.
- Tear the blueberry bagels into bite sized pieces and place into a mixing bowl.
- Pour melted butter over the bagel pieces and toss to coat all the pieces in the butter.
- Add the bagel pieces to the bowl containing the custard mixture. Fold in the blueberries and mix everything together. Let sit for 5 to 10 minutes.
- Pour into a 6 quart or larger slow cooker, cover and cook on HIGH for 2 hours, then turn slow cooker down to LOW and continue cooking for 4 hours.
- When the bread pudding is almost done cooking start the blueberry sauce.
- Add blueberries, water, lemon juice and sugar to a small pot.
- Cook on medium heat on the stove-top allowing the berries to come to a simmer.
- Using a potato masher or the back of a sturdy wooden spoon, mash most of the berries.
- Continue to simmer for about 15 to 20 minutes or until thickened. Stir in the salt and remove from heat.
- Serve the bread pudding topping with whipped cream, blueberry lemon sauce and a few fresh blueberries and enjoy!
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