Photo: Brioche and Berry Bread Pudding with Lemon Fondant Recipe
Ingredients
Brioche Bread Pudding:
- Butter, room temperature
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup sugar, plus more for dusting and topping
- 4 large slices brioche bread
- 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
Lemon Fondant:
- 2 cups powdered sugar
- 2 tablespoons water
- 2 lemons, zested and juiced
Directions
Butter and sugar 6 (6-ounce) ramekins.
In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
Preheat the oven to 350 degrees F.
Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.
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By laurah70_7820227
AUGUSTA, GA
on November 16, 2012
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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!
By jen290_3828338
Herndon, VA
on October 21, 2012
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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!
By cmesagirl
on August 22, 2011
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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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