Lemon Berry Bread Pudding 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).

BLUEBERRY LEMON BREAD PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
• Set aside a large metal pan and rack for the water bath.
• Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
• Prepare the bread: brush brioche slices with melted butter.
• Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
• Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
• Pour half the custard over brioche and sprinkle with half the berries.
• Add remaining brioche, custard, and blueberries in layers.
• Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
• Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
• Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
• Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
• Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
• Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
• Store covered with a paper towel and plastic wrap in the refrigerator.

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.

LEMON-BLUEBERRY BREAD PUDDING

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in large bowl with whisk 2 min. Whisk in granulated sugar, eggs, zest and juice until blended. Add bread; stir to evenly coat. Gently stir in blueberries.
• Spoon into 9-inch square baking dish sprayed with cooking spray.
• Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. Sprinkle with powdered sugar just before serving; top with COOL WHIP.

LEMON BREAD AND BUTTER PUDDING

Steps:

• Leave the raisins to soak in the lemon juice.
• Preheat the oven to 180C and butter a 7" x 9" (18 x 23cm) shallow oven-proof dish.
• Butter the bread, spread thickly with lemon curd and cut in to quaters.
• Arrange one layer of bread, covering the bottom of the dish and add the raisins and brown sugar before adding the next layer.
• Continue like this until all the bread is used up (making about 3 layers).
• Beat the eggs and milk together and pour over the bread then leave to stand for 10 mins.
• Cook at 180C for about 20 mins or until golden and crisp on the top.

LEMON BERRY BREAD PUDDING

Steps:

• 1. Bread Pudding: cut bread into large cubes into a greased 9x13 baking dish. Then mix together the cream, milk, eggs, vanilla, cinnamon, & brown sugar. Pour over the bread and allow to sit for about 30 minutes to 3 hours or cover & refrigerate over night if you would like depending on how much time you have.
• 2. When you are ready to cook this then add your berries, lemon juice & lemon zest and mix them into the mixture well. Then pat mixture down and put into a preheated 350 degree oven. Bake for 55 to 60 minutes. Until a knife inserted in center comes out clean. Serve warm or cold with Lemon sauce poured over top.
• 3. Lemon Sauce: Melt butter in sauce pan. Add sugar, water, lemon juice & cook over medium heat until sugar has dissolved stirring constantly. (This doesn't take long, just a few minutes). Then temper your egg yolk by taking some of the sauce from the pan and stir it into the yolk (stir constantly) then add the yolk mixture into the saucepan and stir for 1 minute. Remove pan from heat and add lemon zest. Pour over bread pudding and serve.