Blueberry Lemon Bread Pudding

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READY IN: 2hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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