Lemon Blackberry Bread Pudding
Lemon Blackberry Bread Pudding is an easy to make, light and lemony bread pudding filled with egg custard and it would make a sweet ending to your Easter meal.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pint fresh or frozen blackberries
- 1 loaf Challah bread (crust on, cut into 1-inch chunks, can substitute French bread)
- 2+1/4 cup whole milk
- 2+1/4 cup heavy whipping cream
- 2/3 cup granulated sugar
- 1/4 tsp kosher salt
- zest of 4 lemons (or the zest of 3 lemons and 1minced preserved lemon peel)
- 3 large eggs
- 3 egg yolks
- 1/4 tsp cinnamon
- 1 tbsp granulated sugar
Instructions
- 1
Preheat the oven to 350 degrees and spray non-stick cooking spray on a 9x13-inch baking dish.
- 2
Place the blackberries in the bottom of the pan and spread out evenly. Top with the chunks of bread.
- 3
Place the milk, cream, sugar, salt, lemon zest and preserved lemon if using in a medium saucepan over medium heat. Stir to combine and continue stirring for about 5 minutes until the liquid is hot and the sugar has dissolved. Set aside.
- 4
Place the eggs and egg yolks in a separate bowl and whisk until they are combined. Add just a little of the milk mixture at a time, whisking constantly until all of it has been added.
- 5
Pour this mixture over the bread and blackberries. Use a spatula and press the bread down into the custard mixture to help the bread absorb it.
- 6
Bake for 40 minutes and remove from the oven. Combine the sugar and cinnamon and sprinkle over the top. Bake for an additional 10 minutes. Remove from the oven and let cool for at least 15 minutes before serving. Serve warm.