Blueberry Lemon Bread Pudding

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 3 cups blueberries
• 2 tablespoons flour
• 14 -16 slices brioche bread, trimmed of crusts and cut in half (1/2-inch thick slices)
• 1/2 cup butter, melted
• 2 tablespoons butter, melted
• 2 cups milk
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon nutmeg
• 1 1/3 cups sugar
• 2 teaspoons grated lemon zest
• 3/4 teaspoon lemon extract
• 1 teaspoon vanilla
• 6 eggs, beaten
• 2 tablespoons butter, melted
• 1/3 cup sugar

Recipe

• 1 set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
• 2 set aside a large metal pan and rack for the water bath.
• 3 prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
• 4 prepare the bread: brush brioche slices with melted butter.
• 5 prepare the custard: combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
• 6 layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
• 7 pour half the custard over brioche and sprinkle with half the berries.
• 8 add remaining brioche, custard, and blueberries in layers.
• 9 use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
• 10 let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
• 11 place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
• 12 place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
• 13 remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
• 14 carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
• 15 store covered with a paper towel and plastic wrap in the refrigerator.