Description
This luscious Lemon Blackberry Bread Pudding combines the tartness of fresh blackberries with the bright zest of lemons enveloped in a rich custard baked to golden perfection. Made with challah or French bread, soaking in a creamy mixture of whole milk, heavy cream, and eggs, this comforting dessert is perfect for brunch or a cozy afternoon treat.
Ingredients
Scale
Main Ingredients
- 1 pint fresh or frozen blackberries
- 1 loaf Challah bread (crust on, cut into 1-inch chunks; can substitute French bread)
- 2 1/4 cups whole milk
- 2 1/4 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1/4 tsp kosher salt
- Zest of 4 lemons (or the zest of 3 lemons and 1 minced preserved lemon peel)
- 3 large eggs
- 3 egg yolks
- 1/4 tsp cinnamon
- 1 Tbsp granulated sugar (for topping)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Layer Blackberries and Bread: Evenly spread the blackberries across the bottom of the baking dish. Top the berries with the 1-inch chunks of challah bread, ensuring a nice even layer.
- Heat Milk Mixture: In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, kosher salt, lemon zest, and minced preserved lemon peel if using. Stir constantly for about 5 minutes until the mixture is hot and the sugar is fully dissolved. Remove from heat and set aside.
- Mix Eggs and Incorporate Milk Mixture: In a separate bowl, whisk the 3 large eggs and 3 egg yolks until combined. Gradually add the warm milk mixture to the eggs in small increments, whisking constantly to temper the eggs and prevent scrambling.
- Assemble and Soak: Pour the combined custard mixture evenly over the bread and blackberry layers. Use a spatula to gently press down the bread chunks into the custard to help them absorb the liquid thoroughly.
- Bake Partially and Add Topping: Bake the pudding in the preheated oven for 40 minutes. Remove it and sprinkle evenly with a mixture of 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon.
- Finish Baking: Return the pudding to the oven and bake for an additional 10 minutes until the top is golden and the custard is fully set.
- Cool and Serve: Remove from the oven and allow the bread pudding to cool for at least 15 minutes before serving. Serve warm for the best flavor and texture.
Notes
- Challah bread works best for its slightly sweet, rich texture, but French bread is a good substitute.
- You can use fresh or frozen blackberries depending on the season; thaw frozen berries before using.
- Tempering the eggs by slowly adding warm milk mixture is crucial to avoid curdled custard.
- Allowing the pudding to rest after baking helps the custard set completely for cleaner slices.
- Optional preserved lemon peel adds a deeper citrus flavor; adjust according to citrus preference.
