Lemon Curd Bread Pudding
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The history of bread pudding dates back approximately 800 years. Originally, the dessert, which appeared in England in the 13th century, was considered a poor man's food and was made primarily from stale bread soaked in water, sugar, and spices. Modern bread pudding, as is often the case, has become much more refined than its ancestor, now made from sweet buns and soaked in milk, sugar, and vanilla. However, all of these steps are intended to refresh the stale baked goods and serve as an incredibly appetizing treat with tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brioche bread pudding
- 4 brioche buns
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 tbsp vanilla extract
- 1 teaspoon lemon zest
- 0.5 cups sugar, plus extra for sprinkling the pan and topping
- 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries) plus extra for garnish
- Butter, room temperature
- Additionally: 6 ramekins (ceramic molds) with a capacity of 170 ml each, greased with butter and sugar.
Lemon fudge
- 2 cups powdered sugar
- 2 tablespoons of water
- 2 lemons, zest and juice
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Recipes with similar ingredients: brioche bun, lemon juice, powdered sugar, eggs, milk, cream, blueberry, strawberry, raspberry, blackberry
Cooking the dish according to the recipe:
- In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Whisk thoroughly until combined. Let the mixture sit until no air bubbles remain on the surface, as these can cause lumps in the cream.
- Preheat oven to 175°C.
- Tear the brioche slices into large pieces by hand, add them to the cream, and stir to coat. Divide the berries evenly among the ramekins and pour the bread mixture over them. Press gently to distribute them evenly. Sprinkle with a generous amount of sugar and refrigerate for 10-15 minutes.
- Bake for 25 minutes in the center of the oven. The pudding is ready when it's puffed up and the custard has set, with a golden top. Remove the pudding from the oven and let it cool slightly.
- Prepare the fondantIn a mixer bowl, combine sifted powdered sugar, water, lemon zest and juice.
Once the pudding has cooled slightly, turn each mold upside down on a separate plate. Drizzle the warm pudding with lemon curd and serve garnished with fresh berries.
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