Berry Brioche Bread Pudding With Lemon Fondant

I am reluctant to use this recipe title because I didn't use brioche or any kind of stale bread. I used challah. But, despite my total recipe interference, it turned out great. It looks pretty too, don't you think? Hooray for challah and for the strawberries that came in my bag of frozen berries.

This recipe came to my attention from a wonderful cook in Tennessee. Unlike me, she actually follows recipes as they are written, although she occasionally puts her own spin on them. I also suspect she has a crush on the Food Network's Tyler Florence.

This particular recipe came from his cookbook, Tyler Florence: Stirring the Pot.


Berry Brioche Bread Pudding with Lemon Fondant

Serves 6 - 8

Ingredients:
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
2 cups mixed berries (blueberries, raspberries, blackberries)
1 recipe lemon fondant (see recipe, below)

Directions:
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. 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.

Definition of fondant:
noun. sugar paste: a smooth paste made from boiled sugar syrup, often colored or flavored, used as a filling for chocolates or a coating for cakes, nuts, or fruit.