Lemon-Blueberry Bread Pudding
 
Makes about 8 servings
Ingredients
  • 4 cups cold heavy whipping cream, divided
  • 1¾ cups plus 2 teaspoons sugar, divided
  • 2 tablespoons lemon zest
  • ½ teaspoon kosher salt
  • 4 large eggs, room temperature
  • ¼ cup plus 2 tablespoons unsalted butter, melted and divided
  • 2 teaspoons vanilla extract
  • 1 (14-ounce) loaf brioche bread, cut into ¾-inch cubes
  • 1⅓ cups fresh blueberries
  • ¼ cup lemon curd
Instructions
  1. Preheat oven to 325°. Spray a 2½- to 3-quart ceramic baking dish with cooking spray.
  2. In a medium saucepan, whisk together 3 cups cold cream, 1¼ cups sugar, lemon zest, and salt. Heat over medium heat, stirring frequently, until just beginning to steam. (Do not boil.)
  3. In a large bowl, whisk together ½ cup sugar and eggs. Slowly add cream mixture, whisking constantly until well combined. Whisk in ¼ cup melted butter and vanilla. Add bread and 1 cup blueberries, tossing to coat. Spread mixture into prepared pan. Sprinkle remaining ⅓ cup blueberries on top. Cover with foil.
  4. Bake for 40 minutes. Uncover and bake for 20 minutes more. Drizzle with remaining 2 tablespoons melted butter; sprinkle with remaining 2 teaspoons sugar. Increase oven temperature to high broil. Broil on center rack until lightly browned, 1 to 2 minutes. Let cool for 15 minutes.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 cup cold cream at medium-high speed until thickened and stiff peaks form, 2 to 3 minutes. Fold in lemon curd. Serve bread pudding warm with lemon whipped cream. Refrigerate in an airtight container for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lemon-blueberry-bread-pudding/