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Brioche and Berry Bread Pudding with Lemon Fondant Recipe

Brioche and Berry Bread Pudding with Lemon Fondant

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on August 28, 2010

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    the best recipe for bread pudding ever!


    P.S don't substitute the whole milk for anything else like rice milk it ruins the dish

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  • on August 19, 2010

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    Made this tonight. I could only find brioche rolls so used them instead. I may have put in more bread than the 4 slices listed so it was not as moist as I wanted. I would definitely make this again using fresh fruit because I used canned mixed fruit and it wasn't as pretty as it would with fresh fruit. The lemon fondant really makes it.

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  • on May 29, 2010

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    We could not find brioche bread, so used a fresh made Italian bread from the Kroger, added a little more sugar and extra egg yoke, and it was to die for. This is easy to do and my guest went wild over it.

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  • on March 05, 2010

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    Cannot wait to try this recipe. however, I do not have enough ramekin pans.
    Does anyone know if a pop over pan will work as well?

    A. Y. in Dallas!

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  • on December 13, 2009

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    THIS PUDDING WAS AWESOME JUST THE WAY HE MADE IT. THE ONLY THING THAT I DID NOT HAVE ON HAND WAS THE BRIOCHE BREAD, SO I PICKED UP A LOAF OF DAY OLD FRENCH BREAD ON THE SALE RACK AT MY LOCAL MARKET AND I THAWED OUT SOME FROZEN MIXED BERRIES. SOOO DELICIOUS WITH ALL THE BERRIES. YOU GOTTA MAKE THIS! SHARE WITH EVERYONE YOU KNOW!!!

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  • on October 14, 2009

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    I just made this today and loved it. Lemon Fondant added nice finishing touch and taste. Highly recommend you to try it

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  • on October 05, 2009

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    I made this for the first time yesterday and my husband and I absolutely LOVED it! It was so good that I told my friends at work about it today and all made me promise to bring them the recipe, which I will do. When you fix something this good, you want to share it with everone you know so they can enjoy it, too!

    Tyler - I'm a huge fan of yours and want to thank you for all the wonderful dishes you have inspired me to try. We haven't been disappointed yet!!

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  • on September 30, 2009

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    I made this today after watching Tyler make it on Tuesday and it is outstanding. I am a fan of Tyler's and he did not disappoint on this one. I did bake it for 30 minutes but that may be because of differences in ovens. I gave one to each of my neighbors and they thought it was outstanding as well. One said, "Have I died and gone to heaven?" Both thought they would eat have of one but said they could not stop and ended up and ate the entire serving.

    Great job Tyler.

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  • on September 07, 2009

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    I made this for brunch today and it was amazing. I didn't have ramekins but made it in a nice ceramic casserole dish. I doubled the recipe and made the following changes: less one egg, used 1% milk instead of whole, but did not double sauce (and even have a little left over. Everything else the same. NOTE: This cooks for closer to an hour in a casserole dish so plan for that - and it definitely "pops" so you know when its done. Everyone loved it! I will definitely make it again and possibly even try it for dessert with ice cream.

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  • on August 17, 2009

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    This was so easy and so delicious, I made 3 long distance phone calls to share this before the night was over. Be sure you save the fresh berries for on top because the color out of the ramikins is not beautiful but once you top them with the sauce your eyes are as please as your mouth is when you tast it. I dreamed of other things to use the lemon fondant on. Definately a do over, and over and over.

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