Brioche and Berry Bread Pudding with Lemon Fondant

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Wow. What a showstopper!! I made this for a brunch and it was an easy-to-make HIT. I prepared most of it the night before and stored the ramekins in the refrigerator and pulled them out the next morning and sprinkled them with sugar before baking. For the filling, I used a package of thawed frozen mixed berries. Because I had a leftover day-old French baguette, I substituted that for the brioche. I also followed other reviewers' recommendations to halve the fondant recipe and advice was right on the money!! It was light and heavenly yet decadent at the same time. And the fresh fruit sweetness combined with the sugary bottom (once inverted after baking cut with the fresh lemon fondant was perfection!! Will make again!

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Delicious! I made a few minor modifications based on the ingredients I had on hand. I used frozen berries, and just over a cup of milk (I didn't have cream. I used regular bread, because I needed to use it up. I also halved the recipe for the lemon fondant, based on other reviewers' comments. I baked in a casserole dish until puffy and golden. This was delicious, and I'm not usually a fan of bread pudding, but I'll be making this one again!

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Super yummy! I did make a few changes as my boyfriend is picky about cake or anything with bread in it.. he likes it really super moist so I subbed 1/4 c of sweetened condensed milk for 1/4 c of the whole milk and may have splashed a tad extra whole milk as well. I also added a whole zest of lemon to the custard. My first time making a bread pudding and these changes worked out amazingly! My boyfriend ate almost all of it in one night!

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This was so delicious! Surprisingly it's very easy to make too. Won over those guests who were disappointed to hear a bread pudding was dessert! Notes: Bake on a cookie sheet, you will get run over juice. Challah is a good substitute for the Broiche when it's unavailable. I made it in 4 oz ramekins, they were a nice size. It just made more of them. You can half the fondant and have more than enough. The dessert puffs up prettily and the sugar gives the top a very pleasing crispy texture. It is not very attractive when turned out on the plate due to the cooked berries but as others have stated the fresh berries and fondant remedy this. Definitely an impressive and delicious recipe!!

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My son made this for his wife and me for Valentines Day. It is crazy good. The lemon glaze has the perfect amount of sweet and tart against the sweet bread pudding and berries. All lemon-lovers should try this! My rating is "Excellent" but the stars won't cooperate.

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Ilike this recipe for my family

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I flat out loved this dessert and the prep time was less than 15 minutes. Use whatever berries you have -- the mix isn't important. I served it with whipped cream.

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Wow this was sooooo good and very easy!! I love Tyler, his meals are simple but full of flavor. I've made a lot of his dishes and they're never fail.

I used a half a loaf of day old Italian bread. Berries are not in season but the frozen berry mix was on sale so I used that and let it thaw a little. I used fresh blackberries to garnish (they were on sale.

I used an 8x8 casserole dish. Definitely needs to be cooked about twice as long in a casserole dish, but that was fine by me.

I didn't care for the fondant. It tasted like soap to me. Maybe it was just me but I thought it tasted better without it.

This is delicious. Not too sweet, very easy to make, nice presentation. Great spring dessert, or even breakfast! I will definitely make this again.

Thanks Tyler for a GREAT MEAL.

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Tyler, you are the real star of the Food Network because your recipes really work. Truly one of the best desserts I have made and about as easy as boiling water. I used Panatone and vanilla sugar for a little extra kick. Keep 'em coming!

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This one of rhe very best desserts I have ever had! My guests rave about it. I only make half of the fondant, though.