Fresh Blueberry Bread Pudding With Lemon Custard Recipes

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BLUEBERRY BREAD PUDDINGS WITH LEMON CURD



Blueberry Bread Puddings With Lemon Curd image

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. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

Provided by KelBel

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups 2% low-fat milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
cooking spray
1 1/2 cups frozen blueberries, divided
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

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.

Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

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.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE



Blueberry Bread Pudding With Custard Sauce image

Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".

Provided by Sharon123

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
4 eggs, beaten
2 1/2 cups milk
3/4 cup sugar
2 tablespoons lemon juice
8 cups French bread cubes (1/2-inch)
2 cups fresh blueberries
1 teaspoon grated fresh lemon rind
2 eggs
2 tablespoons sugar
1 dash salt
1 cup milk, scalded
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh lemon rind

Steps:

  • Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
  • Combine next 4 ingredients in a large bowl; beat well.
  • Add bread cubes, and let stand 5 minutes.
  • Fold in blueberries and lemon rind; spoon into prepared dish.
  • Bake at 350* for 35 minutes or until lightly browned and puffed.
  • Serve warm with Custard Sauce.
  • Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
  • Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
  • Bring water in bottom of double boiler to a boil.
  • Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
  • Cool slightly.
  • Add vanilla and lemon rind.
  • Yield: 1 1/3 cups.

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