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1
Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes.
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2
Remove and let cool slightly.
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3
Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat.
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4
Whisk together the eggs and yolks in a medium bowl.
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5
Slowly whisk the warm milk into the eggs and add the vanilla.
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6
Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard.
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7
Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
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8
Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish.
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9
Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes.
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10
Remove from the water bath and let rest at least 15 minutes before serving.
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11
Toss the remaining 1/4 cup sugar with the blackberries.
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12
Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
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13
Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
