All Recipes

Blueberry and Lemon Curd Bread Pudding

40 Mins
Butter Bread
Made With
Butter Bread


2 1/2 Cups Heavy Cream

3 Eggs

7 Tablespoons Sugar, divided

2 Teaspoons Vanilla Extract

2 Cups Lemoncurd

1 Cup Martin's Butter Bread, cubed

1 Cup Blueberries

Serves: 6


Step 1

Preheat the oven to 350*F. Heat the cream in a medium saucepan until just close to boiling; set aside.

Step 2

In a medium bowl, whisk together the eggs, 5 T sugar, and vanilla, until well combined. Slowly add the cream while continuing to whisk.

Step 3

Spoon about ¼ cup of the lemon curd into the bottom of 6 greased ramekins. Divide the bread cubes among the ramekins and pour the cream mixture on top.

Step 4

Add the blueberries and sprinkle with 2 T sugar. Let stand for 5-10 minutes to soak in.

Step 5

Arrange the ramekins on a baking sheet and bake for 15-20 minutes, or until golden brown and heated through. Remove from oven and allow to rest for 5-10 minutes.