Bread pudding with lemon curd and blueberries – Donna Hay #10
You might think that I picked the Donna Hay issue I am cooking from for the pure reason that it has a lot of bread pudding in it… It would have been an excellent reason but sadly it isn’t why I picked it… Well maybe until I tasted the first one… Insanely good! But I am a breadpudding fan so maybe that doesn’t count.
As usual I had made way too much and brought a part over to the neighbours. I received the empty bowl back with the note that the two neighbourly girls didn’t like it, but their mother liked it all the more. Can it be the lemon curd? It is quite soury/sweet ofcourse but that is the exact flavor I love.
The recipe states that it needs to be made with brioche and that is – by itself – already quite sweet. Maybe it is better to make it with regular bread, because the lemoncurd adds more sugar to it. Whatever bread you will use it’s gonna be delicious anyway.
So I can chat about long or short… I just say; go and make it! (and there are more variations to come soon!)
- 560 mr double cream
- 3 eggs
- 75 gr sugar
- 2 tsp vanilla extract
- 510 gr lemoncurd
- 250 gr brioche thinly sliced
- 250 gr blue berries
- 2 tbsp of sugar
Preheat the oven to 180 C. heat the cream in a medium saucepan until just close to boiling, Set aside.
Put the eggs, sugar and vanilla in a bowl and whisk to combine. Slowly ad the cream while whisking. Set aside.
Spoon 1/4 cup of the lemon curd in the bottom of each baking form you're using (well greased or lined with baking paper). Divide the brioche across the ovendishes and pour the cream mixture on top.
Add the blue berries and sprinkle with the white sugar. leave to stand for about 5-10 minutes. Put the baking dishes on a baking tray and bake for 15-20 minutes in the oven until golden brown and cooked. Leave to rest for 10 minutes before diving in, if you can constrain yourself.