Sunday, May 31, 2009

Berry Bread Pudding

I had a lot left over from when I made challah bread, so it was about time for some bread pudding. I made a bread pudding using strawberries, since they're in season and it seemed like a good summery thing to make.

Also! While I am thinking about it -- another good thing to do with old challah is slice it up for French toast. This bread is awesome for French toast, I promise you.

Cubing the old bread:

You then soak the bread in this milk and egg mixture. While the bread marinates, line the bottom of the ramekins with sugar and sliced strawberries:

Press the soaked bread on top:

The bread has to soak a little bit more before going onto the oven, so leave them alone for a while. (Now's a good time to do some dishes!) Then bake.

When the puddings are done, you can tell since they puff up like little cakes and turn golden brown. When they are mostly cool, invert to serve. Garnish with more berries and drizzle with lemon syrup.

Enjoy! I got the recipe from Tyler Florence of Food Network, see below:

Berry Bread Pudding

Recipe adapted from Tyler Florence

butter, room temperature
4 eggs
¾ cup whole milk
¾ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
½ cup sugar, plus more for dusting and topping
approx. 2 ½ cups old brioche or challah, cubed
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
1 cup powdered sugar
1 tablespoon water
1 lemon, zested and juiced

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.

Preheat the oven to 350 degrees F.

Add bread 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 golden color. Remove and allow to cool slightly.

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.

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Easy

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