Blueberry And Lemon Curd Bread Pudding Recipes

BLUEBERRY LEMON CURD BREAD PUDDING

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.

BLUEBERRY AND LEMON CURD BREAD PUDDING

Steps:

• Preheat the oven to 180 C. heat the cream in a medium saucepan until just close to boiling, Set aside.
• Put the eggs, sugar and vanilla in a bowl and whisk to combine. Slowly ad the cream while whisking. Set aside.
• Spoon ¼ cup of the lemon curd in the bottom of each baking form you're using (well greased or lined with baking paper). Divide the brioche across the ovendishes and pour the cream mixture on top.
• Add the blue berries and sprinkle with the white sugar. leave to stand for about 5-10 minutes. Put the baking dishes on a baking tray and bake for 15-20 minutes in the oven until golden brown and cooked. Leave to rest for 10 minutes before diving in, if you can constrain yourself.

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD

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.

THE BEST BLUEBERRY BREAD PUDDING

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.

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE

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.