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    You are in: Home / Recipes / Blueberry Bread Puddings With Lemon Curd Recipe
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    Blueberry Bread Puddings With Lemon Curd

    Blueberry Bread Puddings With Lemon Curd. Photo by Ceezie

    1/2 Photos of Blueberry Bread Puddings With Lemon Curd

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    KelBel's Note:

    Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

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    Ingredients:

    Servings:

    Units: US | Metric

    Puddings

    Lemon curd

    Directions:

    1. 1
      To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
    2. 2
      Preheat oven to 350°.
    3. 3
      Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
    4. 4
      Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
    5. 5
      To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
    6. 6
      Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.

    Ratings & Reviews:

    • on May 25, 2009

      45

      This was very good! I cut it in half, using 2 medium-large eggs. I used 1% milk, and somewhat stale French bread. I also used fresh blueberries instead of frozen. I didn't make the lemon curd, as I had some homemade in the fridge. It wasn't very difficult to make other than I find Bain Maries a bit too much bother for everyday use. Nevertheless, I would make this again--I love the combination of lemon and blueberries. Thanks so much for posting, KelBel!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008

      45

      The only change I made to this recipe was skim milk. It was pretty good. I liked that it didn't take an hour to cook and was individual servings. DH liked it better without the lemon curd.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry Bread Puddings With Lemon Curd

    Serving Size: 1 (264 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 379.1
     
    Calories from Fat 57
    15%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 111.3 mg
    37%
    Sodium 496.3 mg
    20%
    Total Carbohydrate 70.3 g
    23%
    Dietary Fiber 3.1 g
    12%
    Sugars 31.8 g
    127%
    Protein 10.9 g
    21%

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