Blueberry Bread Puddings With Lemon Curd Recipe

Name: Blueberry Bread Puddings With Lemon Curd
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 1/2 cup 2% Low Fat Milk; 1 1/3 cups granulated sugar; Lemon Rind; 4 large eggs; 6 cups cubed day-old French Bread; Cooking Spray; 1 1/2 cups frozen blueberries; 1 large egg; 1/4 cup fresh lemon juice; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract

Indulge in these delightful individual blueberry bread puddings, topped with a tangy and vibrant lemon curd. Sweet blueberries mingle with buttery bread in a warm, comforting dessert. This recipe is perfect for a special occasion or a cozy night in. The lemon curd is made while the puddings bake, making it surprisingly easy to create this restaurant-quality treat at home! Prep time includes chilling.

Prep Time 45 mins

Cook Time 75 mins

Calories 379.1 kcal

Protein 21g

Rating 4.0 (2 Reviews)

Blueberry Bread Puddings With Lemon Curd

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Bread Puddings With Lemon Curd

1/2 cup 2% Low Fat Milk
1 1/3 cups granulated sugar
Lemon Rind
4 large eggs
6 cups cubed day-old French Bread
Cooking Spray
1 1/2 cups frozen blueberries
1 large egg
1/4 cup fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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How to Make Blueberry Bread Puddings With Lemon Curd

Preheat oven to 350°F (175°C).
In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 cup milk.
Gently toss in 6 cups cubed day-old bread (challah, brioche or other similar bread works well). Ensure bread is evenly moistened.
Cover and chill the bread mixture for at least 30 minutes (or up to 4 hours).
Grease eight ramekins or custard cups with cooking spray.
Divide half of the bread mixture evenly among the prepared ramekins.
Sprinkle 3/4 cup fresh or frozen blueberries evenly over the bread mixture in each ramekin.
Divide the remaining bread mixture evenly among the ramekins, topping with the remaining 3/4 cup blueberries.
Cover each ramekin tightly with aluminum foil.
Place ramekins in a 13x9 inch baking pan.
Pour enough hot water into the baking pan to come about 1 inch up the sides of the ramekins (this creates a bain-marie, ensuring even baking).
Bake for 15 minutes covered.
Uncover and bake for another 15-20 minutes, or until a knife inserted into the center comes out clean.
While the puddings bake, prepare the lemon curd: In a small saucepan over medium heat, whisk together 1/3 cup granulated sugar and 1 large egg.
Cook for 2 minutes, or until the sugar dissolves and the mixture is light in color, whisking constantly.
Stir in 1/4 cup fresh lemon juice and 2 tablespoons unsalted butter.
Cook for another 2 minutes, or until the mixture thickens enough to coat the back of a spoon, whisking constantly.
Immediately transfer the saucepan to a larger bowl filled with ice water and let cool for 5 minutes, or until the lemon curd reaches room temperature.
Serve the warm bread puddings topped generously with the lemon curd. Enjoy!