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Blueberry Bread Puddings with Lemon Curd

Cooking Light

Randy Mayor; Katie Stoddard

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Outstanding

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.

Yield: 8 servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)

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.

Nutritional Information

Calories:
240 (20% from fat)
Fat:
5.2g (sat 2g,mono 1.8g,poly 0.7g)
Protein:
7.1g
Carbohydrate:
41.9g
Fiber:
1.7g
Cholesterol:
112mg
Iron:
1.2mg
Sodium:
234mg
Calcium:
84mg
Cooking Light, NOVEMBER 2002