Blueberry Bread Puddings with Lemon Curd
Need a vegetarian dessert? Blueberry Bread Puddings with Lemon Curd could be an outstanding recipe to try. This recipe serves 8. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 209 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have lemon juice, bread, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
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.
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.