Breakfast Bread Pudding Casserole with Blueberries - 8 Servings Wake up to a warm, hearty breakfast. INGREDIENTS - 1 loaf (8 to 9 ounces) dry or slightly stale French or Italian bread
- 1/4 cup lemon curd
- 7 eggs
- 2 cups milk
- 2 cups half-and-half
- 1/3 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 bag (12 ounces) frozen blueberries
DIRECTIONS - 1. Cut bread in half lengthwise. Spread bottom half with lemon curd. Replace top and cut down center from end to end, then crosswise into 3/4" slices. Arrange bread in small (2 1/2-cup) gratin or shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
- 2. Lightly beat eggs. Add milk, half-and-half, sugar, vanilla, and salt, beating until blended. Pour 2/3 cup custard into each small casserole. Refrigerate at least 2 hours or overnight.
- 3. Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
- 4. For blueberry sauce, combine sugar and cornstarch in small saucepan. Stir in water until smooth. Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes. Boil 30 seconds and remove from heat. Serve with bread pudding.
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