Ingredients
- 16 ounces brioche (weighed after crust removed) about 1 large loaf, cut into 1 1/2 -inch cubes
- 3 3/4 cups heavy cream
- 1 1/4 cups granulated sugar
- Zest of 1 Meyer lemon
- 6 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 pints fresh blackberries
- 1 tablespoon Meyer lemon juice
- Meyer Lemon Whipped Cream, recipe follows
Directions
Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
Meyer Lemon Whipped Cream:
- 1 1/2 cups cold heavy cream
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon Meyer lemon juice
- Zest of 1 Meyer lemon
- 1/2 teaspoon pure vanilla extract
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By Chef #1184835
Gilroy, CA
on June 08, 2012
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Fabulous! My family and guests raved about this. The meyer lemon fragrance and bread pudding aroma filled the house. A very gourmet dessert. I used a sturdy bread such as pugliese (with the toughest crusts trimmed off, since brioche was not available. Delicious!
By b2lawrence
waller, TX
on January 14, 2012
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WOW! Made many a 'country' bread pudding, but this is outstanding. Even hubby liked it! Left off the blackberry topping but did use the lemon whipped cream - subtle flavor, but just right with the bread pudding. Thank You Bobby Flay.
By nandsscott_8596884
aberdeen, SD
on March 22, 2009
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1. Both the HGTV and Food Network recipes neglected to add the tablespoon of lemon juice with the vanilla.
2. The second 1/4 cup of sugar should be tossed with the blackberries.
3. HGTV omitted saying that the pudding should be topped with the macerated berries before serving.
4. Both recipes DO indicate a 325 degree oven.
Using brioche and fresh blackberries is essential. If you can't find brioche, Ina Garten has a simple recipe for it. Mixing orange and lemon makes a flavor similar to Meyer lemon.
I know that the recipe was inaccurate, but I hope that won't keep people from trying this. It is a "to die for" bread pudding.
Read all 6 reviews