Blueberry Bread Puddings with Lemon Curd

  • ApTaylor Posted: 03/17/09
    Worthy of a Special Occasion

    Absolutely delicious! Best bread pudding I've ever made (and I've made quite a few). The lemon curd makes it. I didn't measure how much bread I had. So, when the mixture looked a little dry, I added an extra egg and another 1/4 cup milk. I'm pretty sure that I had less bread than was called for, though. I'm sure that I'll be making this again.

  • paigeali Posted: 01/19/09
    Worthy of a Special Occasion

    We love this recipe. It can be made ahead,too - either cook the whole thing, up until adding the lemon curd, reheat and add lemon curd another day - or - prepare the pudding and refrigerate overnight. Both work well. In ramekins, the individual puddings reheat nicely in the microwave or the oven.

  • mbeezie Posted: 02/08/09
    Worthy of a Special Occasion

    Loved this - the lemon curd is delicious

  • babyluv45 Posted: 11/27/09
    Worthy of a Special Occasion

    This was very good. I don't know exactly how much bread I had but I will add more sauce next time. I cut up an entire baguette. The lemon curd was delicious.

  • SusanDudley Posted: 06/04/11
    Worthy of a Special Occasion

    yes, this was delicious, almost too delicious. it actually made me sick. this was the first bread pudding ive ever made. while it turned out perfect or better, it was just wayyyyy too rich for me.

  • Keiko123 Posted: 06/02/13
    Worthy of a Special Occasion

    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!


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