An Inspired Cook

Bread pudding is one of my favorite things on earth.  In fact, I’ve never met a bread pudding I didn’t like.  I had my boys over for dinner and made this especially for them.  They showed up about the time this came out of the oven and as soon as the pictures were taken it was devoured!  Normally, I would take the time to make a loaf of brioche myself, but I found this great brioche bread at Sprouts that is so good!   If you have a Sprouts store, you must try this bread.  It’s already sliced and perfect for french toast and easy to cube for a pan of bread pudding.   Adding just a hint of lemon juice to the sweetened whipped cream turned out to be a big hit.  Another reason I chose this dessert is because this is my 300th post of An Inspired Cook.  I thought this would be the perfect dessert to mark the occasion!

You’ll need a loaf of Brioche bread, blackberries, eggs, salt, heavy cream, half and half, sugar, and vanilla.

Take the loaf of brioche bread and slice into cubes.

In a medium sized heavy bottomed saucepan combine the half and half, heavy cream, salt, sugar and vanilla.

Stir the pot over medium heat while the sugars dissolve.

Heat just until you reach a low simmer.

Remove the pan from the heat and begin to ladle 1 cup at a time into the egg mixture whisking after each addition.

Now that you have all the liquids stirred into the eggs it’s time to pour the custard over the bread cubes.

Melt a tablespoon of butter in a 10 inch cast iron skillet.  Swirl the pan so that the butter touches every corner of the pan.

Add the brioche cubes to the pan and lay blackberries over top.

Begin to ladle the custard over the bread cubes and blackberries.

Sprinkle a little lemon zest over top.

Preheat oven to 350 degrees.  Place skillet in oven loosely covered with aluminum foil for 30 minutes.

At the 30 minute mark, remove the foil and continue baking for 40 – 45 minutes.  You can see that the blackberries still need to cook a bit and the custard hasn’t absorbed and cooked into the bread yet.

You can tell now that the custard has cooked into the bread cubes and the blackberries are soft. As you cut a slice the juice from the berries will drip down the side and look so appealing.  While you set this out to cool, make the lemony whipped cream.  Combine one cup of heavy whipping cream with 1 tablespoon of lemon juice and 2 tablespoons of sugar in a small mixing bowl.  Use the whisk attachment of a hand mixer and whip until it thickens and forms small peaks.  Spoon a dollop over top of bread pudding.

Can you taste it yet?





Skillet Blackberry Bread Pudding with Lemony Whipped Cream

1 loaf Brioche Bread, cut into cubes, (about 8 cups)
4 cups fresh Blackberries
6 Eggs, whisked
1/2 teaspoon Salt
2 cups Half and Half
1 cup Heavy Whipping Cream
1/2 cup Sugar
1 teaspoon Vanilla
Zest of 1 lemon, to top berries if desired
Lemony Whipped Cream, recipe follows

Preheat oven to 350 degrees.  Prep a 10 inch cast iron skillet by melting a tablespoon of butter in the skillet and swirling it around so that it touches every surface of the pan.  Transfer brioche cubes into the skillet.  Whisk eggs in a medium sized bowl and set aside.

Combine half and half, heavy cream, salt, sugar and vanilla in a medium saucepan.  Heat over medium heat stirring to dissolve the sugar and bring to a low simmer.  Remove the pan and ladle 1 cup at a time into the eggs, whisking after each addition.  Once you have incorporated all the cream into the eggs, ladle the custard a spoonful at a time over the bread cubes.  Layer berries over the top of the soaked bread cubes and loosely cover with aluminum foil.

Place skillet in oven for 30 minutes, then remove foil and continue baking for an additional 40 – 45 minutes.  Bread should appear slightly crisp and brown on the top and custard set in the center.  Serve with Lemony Whipped Cream

Lemony Whipped Cream

1 cup Heavy Whipping Cream
1 tablespoon Lemon Juice
2 tablespoons Sugar

Combine heavy cream, lemon juice and sugar in a small mixing bowl.  Use the whisk attachment of a hand held mixer and whisk on medium high speed until the cream becomes thicker and forms small peaks. Cover and refrigerate any unused whipped cream.

Serves 8 – 10