Blueberry Bread Puddings with Lemon Curd
Transform your dessert game with these luscious Blueberry Bread Puddings with Lemon Curd—a sweet and tangy twist on a classic comfort dish. This recipe combines cubes of buttery brioche or challah with bursts of fresh blueberries, all soaked in a creamy custard infused with vanilla and a hint of zesty lemon. Baked to golden perfection in individual ramekins, each pudding emerges tender and irresistibly aromatic. The crowning glory? A generous dollop of velvety lemon curd for a zippy citrus contrast that balances the sweetness beautifully. Perfect for special occasions or an indulgent treat, these puddings can be served warm or at room temperature, finished with a dusting of powdered sugar for an elegant touch. With a prep time of just 20 minutes, this easy yet sophisticated dessert is destined to become a household favorite.
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (such as brioche or challah)
- 1.5 cups Fresh blueberries
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest
- 2 teaspoons Unsalted butter (for greasing ramekins)
- 0.75 cups Lemon curd
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease 6 individual ramekins (8-ounce) with butter.
Place the cubed bread in a large mixing bowl. Add the fresh blueberries and gently toss to distribute evenly.
In a medium bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, and lemon zest.
Pour the milk mixture over the bread and blueberries. Gently fold until the bread is evenly coated. Let it sit for 10 minutes to absorb.
Divide the bread mixture evenly among the prepared ramekins, pressing the mixture down lightly to ensure it fits.
Place the ramekins in a large baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins (creating a water bath).
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the puddings are golden brown and set in the center.
Remove the ramekins from the water bath and let them cool slightly. Top each pudding with a dollop of lemon curd.
Optional: Dust with powdered sugar before serving for a finishing touch.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
6504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1972 mg | 657% | |
| Sodium | 7740 mg | 337% | |
| Total Carbohydrate | 1000.3 g | 364% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 418.8 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1499 mg | 115% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
