Blueberry Bread Puddings with Lemon Curd

Ingredients

• 1.5 cups blueberries frozen divided
• 2 teaspoons butter 
• 1 large eggs lightly beaten
• 3 large eggs lightly beaten
• 4.5 cups bread french cubed () ( 8 ounces)
• 0.3 cup juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 1.3 cups milk 2% reduced-fat
• 0.3 cup sugar 
• 0.5 cup sugar 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• ramekin
• baking pan
• aluminum foil

Directions

1. To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk.
2. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
3. Preheat oven to 35
4. Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
5. Cover each ramekin with foil.
6. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
7. Bake, covered, at 350 for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
8. To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
9. Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature.
10. Serve lemon curd over warm bread puddings.