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Breakfast Bread Pudding Casserole




Source of Recipe


ivilalge


List of Ingredients




1 loaf (8 to 9 ounces) dry or slightly stale French or Italian bread
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
1 bag (12 ounces) frozen blueberries


Recipe



1. Cut bread in half lengthwise. Spread bottom half with lemon curd. Replace top and cut down center from end to end, then crosswise into 3/4" slices. Arrange bread in small (2 1/2-cup) gratin or shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
2. Lightly beat eggs. Add milk, half-and-half, sugar, vanilla, and salt, beating until blended. Pour 2/3 cup custard into each small casserole. Refrigerate at least 2 hours or overnight.

3. Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.

4. For blueberry sauce, combine sugar and cornstarch in small saucepan. Stir in water until smooth. Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes. Boil 30 seconds and remove from heat. Serve with bread pudding.