Brioche and Berry Bread Pudding with Lemon Fondant

Name: Brioche and Berry Bread Pudding with Lemon Fondant
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 4 large slices brioche bread; 8 servings Butter, room temperature; 4 eggs; 179 milliliters heavy cream; 1 teaspoon lemon zest; 2 lemons, zested and juiced; 310 grams mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish; 240 grams powdered sugar; 100 grams sugar, plus more for dusting and topping; 1 Tbsp vanilla extract; 2 Tbsps water; 183 milliliters whole milk

Brioche and Berry Bread Pudding with Lemon Fondant could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 348 calories, 4g of protein, and 15g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up brioche bread, water, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It works well as a dessert. If you like this recipe, take a look at these similar recipes: Berry Brioche Bread Pudding, Berry Brioche Bread Pudding with Vanilla Sauce, and Brioche Bread Pudding.

Instructions

Butter and sugar 6 (6-ounce) ramekins.

Ingredients you will need

Butter

Sugar

Equipment you will use

Ramekin

In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar.

Ingredients you will need

Vanilla Extract

Lemon Zest

Cream

Sugar

Egg

Milk

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Whisk

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Berries

Brioche

Custard

Bread

Equipment you will use

Ramekin

Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.

Ingredients you will need

Sugar

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.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove and allow to cool slightly.

Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.

Ingredients you will need

Powdered Sugar

Lemon Zest

Fondant Icing

Juice

Water

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Berries

Fondant Icing

Bread

Lemon

Equipment

Ingredients

Servings:

4large slices

brioche bread 8servings

Butter, room temperature 4

eggs 179milliliters

heavy cream 1teaspoon

lemon zest 2

lemons, zested and juiced 310grams

mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish 240grams

powdered sugar 100grams

sugar, plus more for dusting and topping 1Tbsp

vanilla extract 2Tbsps

water 183milliliters

whole milk

Recommended wine: Madeira, Pedro Ximenez

Bread Pudding works really well with Madeiran and Pedro Ximénez. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Fallon Place Landa Vineyards Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Fallon Place Landa Vineyards Zinfandel

A nicely refined Zinfandel with aromas of raspberry, strawberry, blackberry and black pepper. Nice complexity and not overly jammy. Mouthfeel is full and luscious with supple tannin supported by french oak. Finish is delightful and demands another taste. Pairs great with rich foods.