Sweet blueberries, tart lemon curd, and one incredible bread pudding, my Blueberry And Lemon Curd Bread Pudding recipe is perfect for spring!
- 2¼ cups (18floz/507ml) heavy cream
- 3 large eggs
- ⅓ cup (2 ½oz/71g granulated sugar
- 2 teaspoons vanilla extract
- 12 slices (8oz/225g) white bread (sliced and cubed)
- 1 ¼ cups (12 ½oz/354g) lemon curd (homemade or store-bought)
- 1 ⅓ cups (6oz/170g) blueberries (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.
Notes: You can use any type of bread in this recipe, from simple soft white bread to brioche or croissants. It’s better if the bread is a day or two old.