Blueberry Lemon Bread Pudding
Ingredients
- Blueberry Layers ⓘ
- 3 cups blueberries ⓘ
- 2 tablespoons flour ⓘ
- Bread Layers ⓘ
- 14 -16 slices brioche bread, trimmed of crusts and cut in half (1/2-inch thick slices)
- 1/2 cup butter, melted ⓘ
- 2 tablespoons butter, melted ⓘ
- Custard ⓘ
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon nutmeg ⓘ
- 1 1/3 cups sugar ⓘ
- 2 teaspoons grated lemon zest ⓘ
- 3/4 teaspoon lemon extract ⓘ
- 1 teaspoon vanilla ⓘ
- 6 eggs, beaten ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1115
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).