Blueberry Lemon Bread Pudding
(from saymyname’s recipe box)
Source: Heirloom Baking with the Brass Sisters
Serves 16 peopleCategories: Blueberries, Dessert
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
- Topping:
- 2 tablespoons butter, melted
- 1/3 cup sugar
Directions
-
Set oven rack in the middle position; preheat oven to 350°; coat a 13 × 9 inch ovenproof glass baking dish with cooking spray.
-
Set aside a large metal pan and rack for the water bath.
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Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
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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.
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Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
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Pour half the custard over brioche and sprinkle with half the berries.
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Add remaining brioche, custard, and blueberries in layers.
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Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
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Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
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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.
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Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
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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.
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Store covered with a paper towel and plastic wrap in the refrigerator.