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 AND LEMON CURD BREAD PUDDING RECIPE
Sweet blueberries, tart lemon curd, and one incredible bread pudding, my Blueberry And Lemon Curd Bread Pudding recipe is perfect for spring!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.
- Heat the cream in a medium saucepan over medium heat until it just comes to a simmer. Remove from the heat and set aside to cool slightly.
- Place the eggs, sugar, and vanilla in a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
- Add the cubed bread into the warm custard and press down.
- Carefully swirl in the lemon curd and blueberries and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.
- Divide the pudding between the dishes. Top with a few more blueberries.
- Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.
- Serve warm with vanilla ice cream. Store covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days.
LEMON BLUEBERRY BREAD PUDDING
A sweet summery twist on old-fashioned bread pudding, this lemon blueberry bread pudding is made with brioche bread, eggs, milk, fresh blueberries, and freshly squeezed lemon juice.
Provided by Jaclyn Shimmel
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Coat an 8x8-inch baking dish with non-stick cooking spray and add cubed bread to the bottom in an even layer. Set aside.
- In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, and lemon juice.
- Pour the egg mixture over the brioche, pressing down with a spatula to make sure that each piece of bread is thoroughly coated.
- Sprinkle the blueberries over the top and use your spatula to gently distribute them throughout the mixture.
- Allow the dish to sit for 15-20 minutes to allow the bread to soak up the custard. Meanwhile, preheat your oven to 350°F.
- Bake for 50 minutes, or until the edges are fully set and the center is only slightly jiggly.
- Allow to cool for 10 minutes then enjoy.
Nutrition Facts : Calories 464 calories, ServingSize 1
LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE
These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
- Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
- Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
- To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.
Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
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