"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bread Pudding with Lemon Curd Recipe

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This recipe for Bread Pudding with Lemon Curd, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Randy Mayor, Cooking Light


1 1/4 c. milk
1/2 c. sugar
1 1/2 tsp. grated lemon zest
3 eggs, lightly beaten
4 1/2 c. (about 8 oz.) cubed French bread (1/2 in. cubes)
Cooking spray
1 1/2 c. frozen blueberries, divided
Lemon curd:
1/3 c. sugar
1 egg, lightly beaten
1/4 c. fresh lemon juice
2 tsp. butter

For pudding: Combine milk, sugar, lemon zest and eggs in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 min. or up to 4 hours.
Preheat oven to 350. Divide half of bread mixture evenly among 8 (6 oz.) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of the berries. Divide remaining bread mixture among ramekins; top with remaining berries.
Cover each ramekin with foil. Place ramekins in a 9 x 13 in. pan; add hot water to pan to a depth of 1 in. Bake, covered, for 15 min. Uncover and bake an additional 15 min. or until a knife inserted in center comes out clean.
For lemon curd: Combine 1/3 c. sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 min. or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 min. or until mixture coats the back of a spoon, stirring constantly with a whisk.
To serve, spoon lemon curd over bread pudding.




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