Lemon Berry Bread Pudding

Name: Lemon Berry Bread Pudding
Ingredients: 12 oz raspberries (fresh or frozen); 2 tbsp sugar; 1 tsp lemon juice; 1 large loaf Brioche or Challah, cut into 1-inch cubes (about 6 cups total); 3/4 cup sugar; 1 tbsp lemon zest; 4 whole eggs; 2 egg yolks; 2 cups heavy cream; 1 cup whole milk; 2 tbsp lemon juice; 1 tsp vanilla extract; 4 oz cream cheese, softened; 4 tbsp butter, softened; 1 1/2 cups powdered sugar; 1 tsp vanilla; 1-2 tsp milk (optional)

An extremely soft, seedless lemon-berry bread pudding soaked for maximum moisture and baked in a water bath for a silky, custard-like texture, topped with velvet cream cheese frosting.

Original post

Ingredients

12 oz raspberries (fresh or frozen)
2 tbsp sugar
1 tsp lemon juice
1 large loaf Brioche or Challah, cut into 1-inch cubes (about 6 cups total)
3/4 cup sugar
1 tbsp lemon zest
4 whole eggs
2 egg yolks
2 cups heavy cream
1 cup whole milk
2 tbsp lemon juice
1 tsp vanilla extract
4 oz cream cheese, softened
4 tbsp butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla
1-2 tsp milk (optional)

Method

1
Combine raspberries, 2 tbsp sugar, and 1 tsp lemon juice in a saucepan over medium heat and simmer for 8–10 minutes until the berries break down into a thick sauce.
2
Press the mixture through a fine-mesh sieve into a bowl, scraping the bottom of the sieve to collect all pulp; discard seeds and set the puree aside to cool.
3
Place cubed bread into a buttered 9x13 baking dish.
4
In a large bowl, combine 3/4 cup sugar and lemon zest, rubbing the zest into the sugar with your fingertips until fragrant.
5
Whisk in 4 whole eggs and 2 egg yolks, then whisk in heavy cream, whole milk, 2 tbsp lemon juice, and 1 tsp vanilla extract until completely smooth.
6
Pour the custard evenly over the bread cubes, pressing down gently with a spatula to submerge every piece.
7
Drizzle the berry coulis across the top and use a butter knife to gently swirl it into the bread layers.
8
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
9
Preheat oven to 325°F.
10
Place the baking dish inside a larger roasting pan and carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the bread pudding dish.
11
Bake for 45–55 minutes until slightly golden on top with a gentle jiggle in the center.
12
Beat softened cream cheese and butter until light and fluffy, then mix in powdered sugar, 1 tsp vanilla, and 1–2 tsp of milk if needed to make it spreadable.
13
Spread the frosting over the bread pudding while it is still warm.