Meyer Lemon And Blackberry Bread Pudding With Meyer Lemon Whipped Cream Recipes
MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
My sister made this for us last Thanksgiving. What a wonderful dessert and change from the normally served on this day. The Meyer lemon is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. Meyer lemons are a little hard to find some places. If you are unable to find add about 1/2 C sugar to the recipe of both the Pudding and Whipped Cream.
Provided by Julia Miller @JewlesfromJules
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Add ½ of the blackberries during this stage if desired or save all for a topping later with the whipped cream.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving.
- To make whipped cream, combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. Top pudding with dollops of cream and remainder of berries.
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- Put all the ingredients into a medium saucepan and give it a good whisk to combine and break up the yolks. Let the mixture sit for 5 minutes, then stir again to make sure the cornstarch is dissolved. Don't worry about tiny lumps, they'll dissolve as the pudding cooks.
- Cook over medium heat, stirring almost constantly with a whisk at first, then switching to a silicone spoonula as it thickens. You want to avoid the pudding scorching on the bottom or sides of the pan, so modulate the heat and keep stirring.
- Just as the pudding comes to a boil, it should be thick and glossy. Remove from the burner just as the first large bubbles surface, don't let it continue to boil.
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