BakedPeace

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Blueberry Bread Pudding with Lemon Ingredients Puddings: 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 Preparation 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.

Blueberry Bread Pudding with Lemon

Ingredients

  • Puddings:
  • 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

Preparation

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.