Blueberry Lemon Bread Pudding

Bread pudding made with blueberries and a lemon twist.

Photo of Blueberry Lemon Bread Pudding

INGREDIENTS:

3 oz clarified butter
4 oz gluten-free sandwich bread crusts removed and dice
16 fl. oz. (2cups) milk
1/2 cup sugar
10 egg yolks, beaten
1/2 cup lemon curd
1 tsp baking powder
1 tsp vanilla extract
1-1/2 cups frozen DOLE® Blueberries, thawed and drained

DIRECTIONS:

  1. Melt butter in medium skillet.  Add bread; let stand 5 minutes.
  2. Heat milk in large saucepan; add sugar, stirring to dissolve sugar.  Remove from heat; add bread mixture.  Stir in egg yolks, lemon curd, baking powder and vanilla, mixing well.
  3. Spoon mixture equally into 8 (1-cup) buttered ramekins or individual souffle dishes.  Spoon blueberries equally over top of each dish.  Place ramekins on baking sheet.
  4. Bake at 375ºF., for 25 to 30 minutes or until set and slightly brown.
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