Blueberry Bread Puddings With Lemon Curd
photo by Ceezie
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Puddings
- 1 1⁄4 cups 2% low-fat milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons grated lemon rind
- 3 large eggs, lightly beaten
- 4 1⁄2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
- cooking spray
- 1 1⁄2 cups frozen blueberries, divided
-
Lemon curd
- 1⁄3 cup sugar
- 1 large egg, lightly beaten
- 1⁄4 cup fresh lemon juice
- 2 teaspoons butter
directions
- 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.
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
Reviews
-
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!
RECIPE SUBMITTED BY
KelBel
United States