Blueberry Bread Pudding with Lemon
- 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.