Blueberry Bread Puddings With Lemon Curd

• Puddings
• 1 1/4 cups 2% low-fat milk
• 1/2 cup sugar
• 1 1/2 teaspoons grated lemon rind
• 3 large eggs, lightly beaten
• 4 1/2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
• cooking spray
• 1 1/2 cups frozen blueberries, divided
• Lemon curd
• 1/3 cup sugar
• 1 large egg, lightly beaten
• 1/4 cup fresh lemon juice
• 2 teaspoons butter

1. To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350u0b0.
3. 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.
4. Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350u0b0 for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
5. 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.
6. Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.

milk, sugar, lemon rind, eggs, bread, cooking spray, frozen blueberries, lemon curd, sugar, egg, lemon juice, butter

Taken from www.food.com/recipe/blueberry-bread-puddings-with-lemon-curd-246021 (may not work)