Blueberry Bread Puddings with Lemon Curd

Blueberry Bread Puddings with Lemon Curd
Photo by Randy Mayor

Ingredients

  • 3 large eggs, lightly beaten
  • ½ cup sugar
  • Puddings:
  • 1 ¼ cups 2% reduced-fat milk
  • 1 ½ teaspoons grated lemon rind
  • ¼ cup fresh lemon juice
  • Lemon curd:
  • + 6 more ingredients
    • 1 ½ cups frozen blueberries, divided
    • 1 large egg, lightly beaten
    • 2 teaspoons butter
    • 4 ½ cups (1/2-inch) cubed French bread (about 8 ounces)
    • 1/3 cup sugar
    • Cooking spray

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 sp...

View full recipe at My Recipes

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