Lemon Fudge Bread Pudding

The history of bread pudding dates back to about 800 years. Originally dessert, which appeared in England in the 13th century, was considered the food of the poor and prepared mainly from stale bread soaked in water with sugar and spices. Modern bread pudding like this often it happens, he became much more refined than his ancestor, now he made from sweet buns and soaked in milk with sugar and vanilla. However, all these actions are aimed at refreshing baked pastries, and serve incredibly mouth-watering tea лакомство. Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Brioche Bread Pudding

• 4 brioche buns
• 4 eggs
• 3/4 Art. whole milk
• 3/4 Art. fat cream
• 1 tbsp. l vanilla extract
• 1 tsp lemon zest
• 0.5 tbsp. sugar and optionally to sprinkle the mold and topping
• 2 tbsp. berry mix (blueberries, strawberries, raspberries, blackberries) and optional for decoration
• Butter, room temperature
• Optional: 6 greased with butter and sugar Ramekins (ceramic molds) of 170 ml each.

Lemon fondant

• 2 tbsp. powdered sugar
• 2 tbsp. l water
• 2 lemons, cut the zest and squeeze the juice

Recipes with similar ingredients: brioche bun, lemon juice, icing sugar, eggs, milk, cream, blueberries, strawberries, raspberries, blackberry

Recipe preparation:

1. In a medium-sized bowl, beat eggs, milk, cream, extract vanilla, lemon zest, and sugar. Mix thoroughly with a whisk – let it settle so that no bubbles remain on the surface air, otherwise because of them in the cream may form lumps.
2. Preheat the oven to 175 ° C.
3. Tear the brioche bun slices with your hands into large pieces, pour them into the cream and mix to soak. Equally divide the berries between the ramekins and pour them on top of the bread a mixture. Press gently to distribute them evenly. Sprinkle with a lot of sugar and refrigerate for 10-15 minutes
4. Bake for 25 minutes. in the central part of the oven, the casserole will be ready when it swells and custard hardens, the top should get golden. Remove the pudding from the oven and give a little cool off.
5. Cook the fondant. In the mixer bowl, mix the sifted powdered sugar, water, lemon zest and juice. When the pudding is a bit cool, turn each mold upside down on a separate a plate. Pour lemon fudge over warm pudding and serve, supplementing with fresh berries.