Breakfast Bread Pudding Casserole With Blueberries |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Special breakfast dish for guests Ingredients:
1 loaf french bread (slightly stale) or 1 loaf italian bread (slightly stale) |
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 |
Directions:
1. Cut bread in half lengthwise.
2. Spread bottom half with lemon curd.
3. Replace top and cut down center from end to end, then crosswise into 3/4 slices.
4. Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13 x 9 baking dish. Place small baking dishes on 2 jelly roll pans.
5. Lightly beat eggs.
6. Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
7. Pour 2/3 cup custard into each small casserole.
8. Refrigerate at least 2 hours or overnight.
9. Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
10. blueberry sauce:.
11. combine sugar and cornstarch in small saucepan.
12. Stir in water until smooth.
13. Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
14. Boil 30 seconds and remove from heat.
15. Serve with bread pudding.
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