Blueberry and Lemon Curd Bread Pudding
Shaziya
This Blueberry and Lemon Curd Bread Pudding is a delightful twist on a classic dessert, blending tangy lemon curd with juicy blueberries for a burst of flavor. With just 20 minutes of prep and 45 minutes in the oven, it’s an effortless treat that feels special enough for any occasion.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Course Breakfast, Dessert
- 2¼ cups heavy cream 18floz/507ml
- 3 large eggs
- ⅓ cup granulated sugar 2 ½oz/71g
- 2 teaspoons vanilla extract
- 12 slices white bread 8oz/225g, sliced and cubed
- 1 ¼ cups lemon curd 12 ½oz/354g, homemade or store-bought
- 1 ⅓ cups blueberries 6oz/170g, fresh or frozen
Preheat oven to 350°F (180°C) and butter 6 large ramekins. Set aside.
Heat the cream in a medium saucepan over medium heat until it just comes to a simmer. Remove from the heat and set aside to cool slightly.
Place the eggs, sugar, and vanilla in a bowl and whisk to combine. Gradually add the hot cream, whisking as you go.
Add the cubed bread into the warm custard and press down.
Carefully swirl in the lemon curd and blueberries and set aside on the counter a minimum of 60 minutes allowing the bread to soak up the custard.
Divide the pudding between the dishes. Top with a few more blueberries.
Bake for roughly 44-55 minutes or until golden and a slight wobble in the middle.
Serve warm with vanilla ice cream. Store covered in the fridge for up to 3 days. Store leftovers in the fridge for up to 3 days.
Keyword blueberry, bread pudding, lemon curd