Prep 10 mins
Cook 25 mins
Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).
- room temperature butter, for greasing the dish
- sugar, for coating the dish
- 4 eggs
- 3⁄4 cup whole milk
- 3⁄4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon grated lemon zest
- 1⁄2 cup sugar, plus more for topping
- 4 large slice challah or 4 large brioche bread
- 2 cups mixed berries, plus more for garnish (blueberries, strawberries, raspberries, blackberries)
- 2 cups confectioners' sugar
- 2 tablespoons water
- 2 lemons, zest of
- 2 lemons, juice of
- Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
- Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
- Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
- In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
- When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.