Good night, this was awesome! Normally I find it wrong to rate a recipe if I made a substitute but this is the exception. Blueberries were way expensive so I used fresh black raspberries and I don't think that affected it at all. The sauce is a must. Had it with husband for afternoon tea. Only thing is, I baked it in a souffle dish for about 30 minutes. I would even serve this for company brunch. One we will make again!
Blueberry Bread Puddings with Lemon Curd
Randy Mayor; Katie Stoddard
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.
Yield: 8 servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)
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Amount per serving
- Calories: 240
- Calories from fat: 20%
- Fat: 5.2g
- Saturated fat: 2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.7g
- Protein: 7.1g
- Carbohydrate: 41.9g
- Fiber: 1.7g
- Cholesterol: 112mg
- Iron: 1.2mg
- Sodium: 234mg
- Calcium: 84mg
- 1 1/4 cups 2% reduced-fat milk
- 1/2 cup sugar
- 1 1/2 teaspoons grated lemon rind
- 3 large eggs, lightly beaten
- 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
- 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
- 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.
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Blueberry Bread Puddings with Lemon Curd Recipe at a Glance
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