Brioche and Berry Bread Pudding with Lemon Fondant

Name: Brioche and Berry Bread Pudding with Lemon Fondant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 cups powdered sugar; 2 tablespoons water; 2 lemons, zested and juiced

Servings: persons

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
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced

1
Butter and sugar 6 (6-ounce) ramekins.
2
In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar.
3
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.
4
Preheat the oven to 350 degrees F.
5
Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine.
6
Equally divide the berries among the ramekins and top with the bread mixture.
7
Gently press down so they are packed evenly.
8
Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
9
Bake for 25 minutes in the center of the oven.
10
The pudding is ready when it has puffed up and the custard is set.
11
The top should be a nice golden color.
12
Remove and allow to cool slightly.
13
Make the fondant.
14
In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
15
Once the pudding has cooled slightly, invert onto an individual serving plate.
16
Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, room temperature, 4 eggs, 3/4 cup whole milk, 3/4 cup heavy cream, and more.

Yes, Brioche and Berry Bread Pudding with Lemon Fondant falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!