Blueberry and Lemon Curd Bread Pudding Recipe
User Reviews
4.7
Blueberry and Lemon Curd Bread Pudding Recipe
Description
Blueberry and Lemon Curd Bread Pudding begins by cubing white bread and layering it in a buttered baking dish. A custard made from heavy cream, eggs, sugar, and vanilla extract is poured over the bread, which soaks for an hour at room temperature. After soaking, lemon curd and blueberries are gently folded in to distribute their flavor without fully mixing them in.
The pudding is baked until the top is golden brown and the center remains slightly wobbly, indicating a creamy texture inside. The lemon curd adds tartness and sweetness, complementing the mild custard and the plump, juicy blueberries. The bread absorbs the custard for a tender, comforting bite.
Served warm, often with vanilla ice cream, this dessert balances richness and fresh fruitiness. Leftovers keep up to three days in the refrigerator, and any bread type can be used, preferably a day or two old for better custard absorption.
Ingredients
- 2¼ cups (18floz/507ml) heavy cream
- 3 large egg
- ⅓ cup (2 ½oz/71g granulated sugar
- 2 teaspoons vanilla extract
- 12 lices (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)
Notes
- Use a day-old or slightly stale bread for more effective custard absorption and texture.
- You may substitute with brioche or croissants for a richer pudding texture.
- Store leftovers covered in the refrigerator for up to three days.
- Serve warm with vanilla ice cream or cream for complementing flavors.
User Reviews
Overall Rating
4.7
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