Lemon Bread Pudding

• 4 cup bread cubes, not fresh but slightly dried, the better the bread the better the pudding, though any bread will do
• 1 cup lemon curd, I used homemade but store bought is fine
• 4 large eggs, I used 5 small eggs
• 2 1/2 cup milk, I used 2% but any would be fine, or a combination of milk and cream, the higher the fat the richer the pudding
• 2/3 cup sugar
• 1 tsp vanilla extract, or lemon extract for more lemon flavor
• 1 tbsp butter
• 1 tbsp powdered sugar for dusting

1. Preheat oven at 350F
2. Lightly grease a deep 9"x9" baking dish, or similar size, with butter
3. In a large bowl, toss bread with lemon curd to coat
4. In a separate bowl, wisk eggs, milk, sugar, and vanilla till combined and sugar is dissolved
5. Add mixture to bread and toss so that all bread is covered, let sit 1 hour or overnight in refrigerator
6. Bake 45 min covered with foil, then 15 minutes uncovered to brown the top
7. Dust with powdered sugar
8. Serve with fresh fruit

bread cubes, lemon curd, eggs, milk, sugar, vanilla, butter, powdered sugar

Taken from cookpad.com/us/recipes/339154-lemon-bread-pudding (may not work)