Bread Pudding with Lemon Curd Recipe
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Contributor: |
Contributor: Randy Mayor, Cooking Light
Added: Friday, May 16, 2008
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Category: |
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Ingredients: |
Ingredients: Pudding:
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
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Directions: |
Directions: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 350º. 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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