Lemon Blueberry Bliss Bread Pudding
Delight in the harmonious blend of tart and sweet with our Lemon Blueberry Bliss Bread Pudding. This dessert features creamy individual puddings made from cubed French bread, enriched with plump blueberries, and finished with a zesty homemade lemon curd. The warm, comforting pudding is complemented by a refreshing lemon curd topping that adds a tangy contrast to the richness of the bread pudding. Perfect for sharing, this dish is ideal for brunch or a charming dinner party dessert. Enjoy the burst of flavors and the delightful textures in every bite, as you treat your guests to a decadent yet light dessert that they won't forget.
8
Servings
350
Calories
9
Ingredients
Ingredients
2% low-fat milk
1 1/4 cups (none)
Sugar
1/2 cup and 1/3 cup (divided)
Grated lemon rind
1 1/2 teaspoons (fresh)
Large eggs
4 (3 lightly beaten for pudding and 1 lightly beaten for lemon curd)
French bread, cubed
4 1/2 cups (about 8 ounces, cut into 1/2-inch cubes)
Cooking spray
as needed (for greasing ramekins)
Frozen blueberries
1 1/2 cups (divided)
Fresh lemon juice
1/4 cup (freshly squeezed)
Butter
2 teaspoons (for lemon curd)
Instructions
1
To begin, prepare the bread pudding base. In a large mixing bowl, whisk together 1 1/4 cups of 2% low-fat milk, 1/2 cup of sugar, 1 1/2 teaspoons of grated lemon rind, and 3 lightly beaten large eggs until well combined.
2
Add 4 1/2 cups of cubed French bread to the mixture, gently tossing to coat all the bread pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the bread to absorb the flavors.
3
Preheat your oven to 350°F (175°C).
4
Coat eight (6-ounce) ramekins or custard cups with cooking spray. Divide half of the chilled bread mixture evenly among the prepared ramekins. Sprinkle 3/4 cup of blueberries over this layer. Top with the remaining bread mixture, ensuring each ramekin is filled, and then scatter the remaining 3/4 cup of blueberries on top.
5
Cover each ramekin with aluminum foil. Place all the ramekins inside a 13 x 9-inch baking pan. Pour hot water into the pan until it reaches a depth of 1 inch to create a water bath.
6
Bake the bread puddings, covered, for 15 minutes. After this time, carefully remove the foil and continue baking for an additional 15 minutes, or until a knife inserted into the center of the puddings comes out clean.
7
While the puddings are baking, prepare the lemon curd. In a small saucepan over medium heat, whisk together 1/3 cup of sugar and 1 large egg. Cook for about 2 minutes, stirring constantly, until the mixture is light in color and the sugar has fully dissolved.
8
Stir in 1/4 cup of fresh lemon juice and 2 teaspoons of butter. Continue cooking, stirring constantly, for another 2 minutes or until the mixture thickens and coats the back of a spoon.
9
Once the lemon curd is ready, place the saucepan in a large bowl filled with ice to cool for about 5 minutes until it reaches room temperature.
10
Serve the warm bread puddings with a generous spoonful of the homemade lemon curd drizzled on top. Enjoy your delightful Lemon Blueberry Bliss Bread Pudding!
Nutrition Information
1.9g
Fat
6.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Blueberry Bliss Bread Pudding?
It is a tart and sweet dessert made from cubed French bread, blueberries, and a creamy custard base, topped with homemade lemon curd.
How many servings does this recipe make?
The recipe yields 8 individual servings.
What are the main ingredients for the bread pudding base?
The base consists of 2% low-fat milk, sugar, grated lemon rind, and lightly beaten large eggs.
What type of bread is recommended for this recipe?
French bread, cut into 1/2-inch cubes (about 8 ounces), is the recommended choice.
How long should the bread soak in the milk mixture?
The bread should soak in the refrigerator for at least 30 minutes or up to 4 hours.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
What size ramekins should be used?
Eight 6-ounce ramekins or custard cups are used for individual portions.
How do you prepare the ramekins for baking?
Coat the ramekins thoroughly with cooking spray before adding the bread mixture.
How are the blueberries distributed in the pudding?
Use 3/4 cup of blueberries in the middle layer and the remaining 3/4 cup on the top.
Why is a water bath necessary for baking?
A water bath ensures the bread puddings cook gently and evenly, preventing the eggs from curdling.
How deep should the water be in the baking pan?
Pour hot water into the pan until it reaches a depth of 1 inch.
What size baking pan is used for the water bath?
A 13 x 9-inch baking pan is used to hold the ramekins.
How long do the puddings bake while covered?
The puddings bake covered with aluminum foil for the first 15 minutes.
How long do the puddings bake after removing the foil?
Bake them uncovered for an additional 15 minutes.
How can you tell when the bread puddings are finished?
They are done when a knife inserted into the center comes out clean.
What ingredients are needed for the homemade lemon curd?
The lemon curd requires sugar, one large egg, fresh lemon juice, and butter.
How do you cook the initial lemon curd mixture?
Whisk sugar and one egg over medium heat for 2 minutes until the sugar dissolves and the mixture is light.
How long does it take for the lemon curd to thicken?
After adding juice and butter, cook for approximately 2 minutes until it coats the back of a spoon.
What is the best way to cool the lemon curd?
Place the saucepan in a large bowl filled with ice for 5 minutes.
How is the final dish served?
Serve the bread puddings warm with a generous drizzle of the room-temperature lemon curd.
How many calories are in one serving?
There are 350 calories per serving.
What is the fat content per serving?
Each serving contains 1.9g of fat.
How much protein is provided per serving?
The pudding provides 6.4g of protein per serving.
What type of milk is used in this recipe?
The recipe calls for 1 1/4 cups of 2% low-fat milk.
How many total eggs are required for the entire recipe?
Four large eggs are required: three for the pudding and one for the curd.
How much sugar is needed for the pudding base?
1/2 cup of sugar is used in the bread pudding mixture.
How much sugar is needed for the lemon curd?
1/3 cup of sugar is used for the lemon curd.
What amount of lemon juice is required?
1/4 cup of freshly squeezed lemon juice is used for the curd.
What type of blueberries are used?
The recipe specifies 1 1/2 cups of frozen blueberries.
When is this dessert best served?
It is ideal for brunch or as a light dessert for a dinner party.