brioche bread and butter pudding with lemon drizzle

Impress your friends with this surprisingly easy dish perfect for a brunch party. 

Total time: 1hr 10 min

Prep: 30 min

Inactive prep: 15 min

cook: 25 min

Yield: 6-8 servings

Level: easy

Ingredients: 

BREAD AND BUTTER PUDDING: 

butter room temperature

4 eggs 

3/4 cup whole milk 

3/4 cup heavy milk 

1 tbsp vanilla extract 

1 tsp lemon zest

1/2 cup sugar 

4 large slices brioche bread 

2 cups mixed berries ( blueberries, strawberries, raspberries, blackberries) plus more for garnish.

LEMON FONDANT: 

2 cups icing sugar 

2 tbsp water 

2 lemons, zested and juiced

Method: 

1.butter and sugar 6 ramekins

2.in a medium bowl, whisk together the eggs, milk, ream, vanilla extract, lemon zest and sugar. combine well with a whisk- then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise ( custard)

3.preheat oven to 180 degrees celcius. 

4. tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. equally divide the berries among the ramekins and top with the bread mixture. gently press down so they are packed evenly. sprinkle with more sugar then refrigerate for 10- 15 minutes to let it all soak. 

5. bake for 25 minutes in the centre of the oven. the pudding is ready when it has puffed up and the custard is set. the top should be a nice golden colour. remove and allow to cool slightly. 

6. make the fondant. in a mixing bowl combine sifted icing sugar, water, lemon zest and juice. 

7. once the pudding has cooled slightly, invert onto an individual serving plate. drizzle the lemon fondant over the warm break pudding and serve with some extra fresh berries.