Blueberry And Lemon Curd Bread Pudding Food
BLUEBERRY BREAD PUDDINGS WITH 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. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.
Provided by KelBel
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11
BLUEBERRY LEMON CURD BREAD PUDDING
Provided by Stephanie Chavez
Time 1h15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine half & half, eggs, and vanilla extract with a hand mixer.
- Grease three 9" round cake pans with oil spray or butter.
- Cut bread rolls into bite-sized cubes about 3/4" (no more than 1").
- Add first layer of bread cubes to each pan making sure to fully cover the bottom of the pan. Lightly spoon lemon curd over bread cubes (about 1/3 cup for each pan). Fill pans with remaining bread cubes, followed by 1/2 cup frozen blueberries for each pan.
- Use a large ladle to evenly pour mixture over bread cubes, taking turns after each pour until all the mixture is used.
- Preheat oven to 350°F.
- Meanwhile, gently press bread cubes down with a large spoon to submerge them completely into the mixture.
- Bake uncovered 45-50 minutes.
Nutrition Facts : ServingSize 6 g
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- Heat the oven to 190°C/170°C fan/ gas 5. Cut the end crust off the brioche loaf, then slice 7 x 7-8mm- thick slices from the brioche (about 200g in total). Cut off and discard the crusts (or save for breadcrumbs). Spread the slices with the butter and lemon curd, then quarter diagonally into 4 triangles.
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