Blueberry Bread Pudding with Lemon Curd

Very easy but looks impressive!

PUDDING - bakes in one 9x13 pan or in separate ramekins, see below.
1-1/2 cups 2% reduced-fat milk
1/2 cup sugar
1-1/2 tsp grated lemon rind (lemon zest)
3 large eggs, lightly beaten
1 tsp vanilla extract
4-1/2 cups cubed French bread (about 8 oz.)
Cooking spray
1-1/2 to 2 C blueberries, divided. And/or peeled, cubed peaches to total 2C fruit

1. Beat eggs, add lemon rind, vanilla, sugar & milk. Stir well to combine. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat ovento 350º
3. Divide half of bread mixture, spread in bottom of 9x13 pan (do not press, just spoon gently). Divide half of blueberries & spread on top. Spoon remaining bread mixture, top with remaining blueberries. I CHEAT - I stir the fruit into the bread mixture and spoon it all into the pan.
   
4. Bake covered for 15 min. Uncover & continue baking 15-20 minutes or until a knife inserted in the center comes out clean. While baking, prepare lemon curd (below).

LEMON CURD
1/2 C sugar
1 large egg, lightly beaten
1/4 C fresh lemon juice (add more lemon zest, if you like)
1 Tbs butter

1. Combine sugar and egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves. Stir in lemon juice & butter, cook about 2 more minutes, stirring gently until mixture coats the back of a spoon.
2. Remove from heat & cool to room temperature. Serve over bread pudding.

Yield 8 servings. 240 cal, 20% from fat.

*For a fancier version, divide among 8 (6oz) ramekins. Layer as directed. Cover each with foil, place in a large baking pan and add water to a depth of 1 inch. Bake covered, then uncovered as directed. Frankly, I don’t think it’s worth the bother and extra dishes.