This is a sponsored conversation written by me on behalf of Plugrá® Butter. The opinions and text are all mine.
Simple to make, tastes amazing and completely moreish, Brioche Bread Pudding with lemon curd and a scattering of blueberries is perfect for sharing with friends and family!
I remember having my first bread pudding as a child at a friend’s house and loved it so much that when I went home I wanted my mom to learn to make it. Eventually, I’m the one that learned how to make it and I have happily tried many versions since. I enjoy making bread pudding recipes for brunch or dessert in any flavor from plain to this luscious Brioche Bread Pudding with creamy lemon curd and pops of blueberries.
One of the secrets to any rich and stunning bread pudding is using the best quality ingredients, including my favorite premium Plugrá®Butter. Why am I so picky about which butter to use? Because using Plugrá Butter is essentially taking your cooking and baking to the next level. Plugrá is made with real milk from American dairy farms, unlike other leading premium butters which are imported. You’ll find zero artificial ingredients and absolutely zero added growth hormones.
The experience of tasting a recipe made with Plugrá says it all, and when using butter, I want that optimal flavor and the performance of a slow-churned, low-moisture butter for stunning results, all of which I get in both of Plugrá’s salted or unsalted butter.
Whenever I’m out on my Publix grocery run, I make sure to go down the dairy aisle and grab Plugrá Butter! Not only do I trust it, but Plugrá is trusted by chefs and is the official butter of the French Pastry School and the New York James Beard House. That to me says it all!
Visit www.getthesavings.com/plugrabutter and then go to your local Publix to pick up your new favorite ingredient!
I love this Brioche Bread Pudding! There’s that bright creamy lemon curd tucked in there and a complimenting dose of fresh blueberries that garner my attention. If I have time, I prefer to make my own lemon curd. It’s so easy to make and will keep for about 2 weeks in the fridge. But in the event that I haven’t made fresh lemon curd, then a good quality store-bought lemon curd will do nicely.
For extra goodness, try prepping the Brioche Bread Pudding the night before or several hours ahead to let the bread soak up all of that gorgeous homemade creamy custard, then bake as directed and serve it up warm.
- 9 Tablespoons unsalted Plugrá Butter, plus extra for greasing
- 4 tablespoons sugar
- 8 slices Brioche, about 1/2 inch thick
- Lemon curd (about 8 ounces)
- 2 teaspoons vanilla
- 1 1/4 cup heavy cream
- 1 1/4 cup whole milk
- 5 large eggs
- 1/2 cup sugar
- Pinch of salt
- 1 pint blueberries
- Preheat oven to 350°F. Butter 8-inch baking dish, dust with sugar, moving around to evenly coat.
- Spread the lemon curd on one side of the sliced Brioche bread, then sandwich with another piece of bread and cut in half diagonally. You can also cut into 1-inch cubes if you prefer, or a mix of both cuts as I did. Set aside.
- In a saucepan, over low heat, add the 9 tablespoons of Plugrá Butter, vanilla, cream and milk, stirring occasionally, simmer for about 5 minutes or until butter melts. Remove from heat.
- In a large bowl, whisk the eggs, 1/2 cup of sugar and pinch of salt, until well combined.
- Start whisking the milk mixture and slowly pour in the egg mixture until well combined. It is important to continuously whisk, so that you do not end up with a scrambled mess. Once well combined, pour about 1/2 of the custard mixture into the prepared baking dish.
- Arrange the cut Brioche sandwiches over the layer of custard, gently pushing down, allow to sit for about 10 minutes so the bread can soak up the custard.
- You can add more dollops of lemon curd around the bread, add blueberries as desired, pour about 1/3 - 1/2 more of custard over bread, allow to absorb for a few minutes.
- Bake in 350°F preheated oven, for 25 minutes or until custard has just set. Cool for 10 minutes, serve and enjoy!
To make this ahead, you can prep the bread pudding and allow to soak up the custard mixture overnight, covered in the fridge, then when ready to bake, pull out of the fridge while preheating the oven and continue to bake as directed.
If you desire more blueberry flavor, you can tuck in some fresh blueberries or spread blueberry preserves along with the lemon curd when making the "sandwiches".
To garnish, you dust with powdered sugar, extra blueberries or dollops of more lemon curd.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 735 Total Fat: 47g Saturated Fat: 28g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 315mg Sodium: 529mg Carbohydrates: 63g Fiber: 2g Sugar: 36g Protein: 17g
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.