Bread pudding recipe with lemon curd and blueberries
This delicious bread pudding with lemon curd and blueberries combines some of my favorite flavors. It’s perfect for using up leftover bread but of course you can also buy a brioche specifically for making this bread pudding. You won’t be sorry!
Bread pudding with lemon curd
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.
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 lemon curd adds more sugar to it. Whatever bread you will use it’s gonna be delicious anyway.
Bread pudding love
I love all things bread pudding. It’s such an easy and delicious dessert to make and this bread pudding with lemon curd is definitely no exception to the rule. In order to make this bread pudding recipe you need some stale bread. I love using brioche for this but you can use any other kind of bread you like and have left over. It’s a great way to repurpose stale bread.
I love to make this with my homemade lemon curd but there is also nothing wrong with buying a jar if you want to make it quicker.
The bread slices can be cut into bread cubes or you can keep it in slices. I like to use slices and spread them with the custard mixture of the lemon curd. I then make the milk mixture and pour mixture over the bread. You add some fresh berries and basically that is all there is to it.
You then place it in the oven and bake it until it is golden brown. The cream mixture will have been soaked up by the bread and you’re left with a decadent and deliciously sweet dessert. Nice to add some extra berries to it for the perfect dessert. This blueberry bread pudding can easily be transformed into a strawberry one or whatever other fruit is in season.
Lemon curd bread pudding
This is absolutely one of my favorite recipes to make. It also uses some of my favorite ingredients so what’s not to like. It’s the perfect Easter brunch recipe too. Mostly because I tend to associate Easter with yellow. And yellow it sure is.
You briefly warm the cream in a small saucepan and then mix it in a large bowl with the eggs, sugar and the vanilla extract. The proces that Donna Hay uses is slightly different from the one I normally use, but since this was part of my Donna Hay challenge I followed her recipe, which you can find below.
The total amount of this lemon bread pudding is also pretty big, so it will easily feed probably 6-8 people. I had to give most of it away as it was far too much for the two of us.
Breadpudding with lemon curd and blue berries
- 560 ml double cream
- 3 eggs
- 75 g sugar
- 2 tsp vanilla extract
- 510 g lemoncurd
- 250 g brioche thinly sliced
- 250 g blue berries
- 2 tbsp of sugar
- Preheat the oven to 180˚ C (350˚F). 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.