Randy Mayor; Katie Stoddard
8 servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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

Keiko123's Review

June 02, 2013
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!

SusanDudley's Review

June 04, 2011
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.

babyluv45's Review

November 27, 2009
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.

ApTaylor's Review

March 17, 2009
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.

mbeezie's Review

February 08, 2009
Loved this - the lemon curd is delicious

paigeali's Review

January 19, 2009
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.