Well, this is my third dessert from Tyler Florence, and I have to say that he is batting a hundred, or batting a thousand, or whatever it is you bat when you are really, really good. Because this was…really, really good.
I bought a bag of organic frozen mixed berries from my grocery store because they were on sale. I had no idea what to do with them, but I’d been reading about all the great antioxidant properties of berries. When I saw this recipe, I thought, well why not??
I didn’t have any Brioche, which to my understanding, is a rich, buttery bread. What I did have was some already stale cubed bread in my freezer. Anytime I have a loaf of bread that is not going to get used up before it gets moldy, I cube it and toss it in a bag in my freezer. I then pull them out to make fresh bread crumbs, or croutons for a salad, or bread pudding like this!
The combination of the sweet berries and the eggy bread pudding and the sweet, but tart lemon fondant sauce is to-die-for. Lovely! The recipe is also listed on the Food Network website, but it’s slightly different. I am using the version from Tyler Florence: Stirring the Pot.
Berry-Brioche Bread Pudding with Lemon Fondant
Serves 6 – 8
6 eggs, plus 2 egg yolks
3/4 cup whole milk
3/4 cup heavy whipping cream
3/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest
1 12-14 oz loaf brioche (see my note above)
2 cups mixed berries (blueberries, raspberries, blackberries)
1 recipe lemon fondant (see recipe, below)
In a large bowl whisk together the eggs and egg yolks, the milk, cream, 3/4 cup sugar, vanilla, and lemon zest. Tear the brioche into large pieces; 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 that bread soaks up the liquid. Set in the refrigerator for 10 to 15 minutes.
Preheat oven to 350. Sprinkle the bread pudding liberally with granulated sugar. Bake in the middle of the oven for 40 to 45 minutes, until pudding has puffed up slightly and the custard has set. (If it gets too brown on the top, tent it with foil while baking.) Serve warm bread pudding with a drizzle of Lemon Fondant.
Lemon Fondant – Thoroughly combine 2 cups confectioner’s sugar, the juice of 2 lemons, and 2 teaspoons lemon zest in a bowl. (If necessary, add a splash of water to achieve a drizzling consistency.)
This will be my entry for this week’s Tyler Florence Fridays! Be sure and look for the round up sometime Friday afternoon!