BERRY BRIOCHE BREAD PUDDING WITH LEMON FONDANT
Recipe courtesy Tyler Florence
Time: 60 minutes
Yield: serves 6-8
1 large loaf of brioche bread
2 cups mixed berries (blueberries, raspberries, blackberries)
6 eggs plus 2 yolks
3/4 cups whole milk
3/4 cup heavy cream
1 ‚ąŹ teaspoons pure vanilla extract
3/4 ¬†cup sugar, plus more for the top
1/2 teaspoon lemon zest
2 cups powdered sugar
Juice of 2 lemons
2 teaspoons lemon zest
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla and lemon zest.¬† Tear the brioche up into large pieces then layer with the mixed berries in a deep 9-inch pie dish.¬† Pour the egg mixture over the top and press down gently on top with the flat side of the spoon so the bread soaks up all the mixture.¬† Set in the refrigerator for 10-15 minutes to let it all soak up then sprinkle the top liberally with sugar.
Bake for 40-45 minutes in the centre of the oven.¬† The pudding is ready when it has puffed up slightly and the custard is set.¬† If it gets too brown on the top whilst cooking tent it with foil.
Make the fondant.¬† In a mixing bowl, combine confectioners sugar, lemon juice and lemon zest.¬† Add a splash of water to achieve a thinner consistency if desired.¬† Serve warm bread pudding with a drizzle of lemon fondant.