Brioche And Berry Bread Pudding With Lemon Fondant Recipes

VERY BERRY BREAD PUDDING RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit
• Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
• Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
• In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
• In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
• Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
• Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
• Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
• Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
• Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
• Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)

Steps:

• Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
• In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
• Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
• Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
• In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
• When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.

BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT

Steps:

• 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.

EASY BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
• Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
• Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.