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Blueberry Bread Pudding with Lemon Curd

Posted By Chris On January 14, 2008 @ 11:56 pm In Desserts | 2 Comments


Tonight Lisa made another successful dessert from a recipe she spotted in Cooking Light. Individual lemony bread puddings, with blueberries and a sweet-tart lemon curd.

Lisa says:

So lemony! That lemon curd totally puckers me up.

Megan says:

This is really good, where’d you find fresh blueberries?

Lisa says:

The frozen aisle…

Megan says:

Really? They taste totally awesome in this.

Chris says:

I swear I could eat this for dessert every night.

Lisa says:

You hated bread pudding like two years ago!

Chris says:

Mostly because I didn’t know what it was. I just imagined banana pudding with hunks of bread in it or something. This rules.

Blueberry Bread Puddings with Lemon Curd
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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

Combine milk, sugar, lemon rind, and egg in a bowl and stir well with a whisk. Add the cubed French bread and toss to coat. Cover the bowl, place in the refrigerator and chill at least 30 minutes, preferably longer.

Preheat oven to 350°.

Spray 8 6-ounce ramekins with cooking spray and fill the cups using half of the bread mixture, then half of the berries. Layer the remaining bread and remaining berries on top, and cover each with foil. Place in a deep baking pan filled with hot water to a depth of 1 inch. Bake, covered for 15 minutes, then remove foil and bake an additional 15 minutes or until set.

To prepare lemon curd, combine the sugar and egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves, while continuing to stir. Add in the lemon juice and butter; cook 2 minutes more, stirring constantly with the 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.

8 Servings


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