Brioche bread puddings are rich with berries of summer

Did I hear “bread pudding”? My ears are tuned to those lovely words, and even though I’m distracted by the post-breakfast cleanup chores, I detect the “sounds” of bread pudding coming from the Food Network show that I have on in the background.

Yes!! It’s Tyler Florence and he has created some beautiful bread puddings full of blueberries, blackberries, and strawberries, which he’s nestled in individual ramekins. The dishes can wait. I put aside my wash cloth and watch as Tyler whips up a topping of powdered sugar, lemon rind, and juice to top these little delicacies.

I like the Tyler Florence recipes because they’re something I’d try myself – not too fancy and with a homey touch. They’re easy to put together and good enough to impress company, or just the immediate company of your family for a comfy weeknight meal.

This particular recipe is from Tyler’s Ultimate, which on this particular episode featured a Chicken Paillard with Creamy Parmesan Salad for the main course. I watched as he took the individual puddings out of the oven, and drizzled them with the lemon fondant. Well, I’d just call it a glaze, but I guess if you’re a Food Network guy you have to come up with something that sounds more special.

BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT
(Recipe courtesy Tyler Florence 2008 from the Tyler’s Ultimate show, Ultimate Chickan Paillard episode)

Brioche Bread Pudding:
Butter, room temperature
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 cup sugar, plus more for dusting and topping
4 large slices brioche bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish

Lemon Fondant:
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced

Butter and sugar 6 (6-ounce) ramekins. In medium bowl, whisk together eggs, milk, cream, vanilla extract, lemon zest and sugar. Combine well with whisk, then let it settle so there are no air bubbles on the surface otherwise they will cause lumps in your anglaise.
Preheat oven to 350 degrees F.
Tear brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide berries among ramekins and top with bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
Bake for 25 minutes in center of oven. The pudding is ready when it has puffed up and custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
Make fondant. In mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
Once pudding has cooled slightly, invert onto individual serving plate. Drizzle lemon fondant over warm bread pudding and serve with extra fresh berries.