Dish: Summer Berry Bread Pudding with Fresh Lemon Whipped Cream
Good For: Brunch for 4-6, summer-suitable comfort food, awesome re-heatable breakfast, dessert
Shopping List: 1 1/2 cups whole milk ($0.75), standard sized baguette ($2.50), 4 eggs ($0.75), 2 cups seasonal berries (price varies, about $3.50), 1 lemon ($0.50), 1 cup heavy cream ($1.75)
Pantry Items: Sugar, vanilla
Total Cost: $9.75
Bread pudding is pretty awesome and pretty underrated. The UK is doing their thing basically calling everything pudding and livin’ the life, while the US proudly sticks with those little Jell-O brand guys. Besides in the south, of course, where they know their stuff with banana pudding. Bread pudding is pudding because the bread absorbs the “pudding,” the custard of milk, eggs and sugar. The result is like 12 or so pieces of French toast cozily nestled together conveniently baked all at the same time. Amazing-tasting, easy and cheap since the main ingredient is bread.
Berries, on the other hand, aren’t quite notoriously cheap, but in the summer when the good stuff is around you actually get your money’s worth. A great destination for a pint of whatever’s at the store this week would be speckling a sweet and rich dish of bread pudding. Top it off with some freshly whipped, lemon-zested cream melting over the whole thing and you are good to go for what I like to call breakfast and/or dessert, but breakfast sounds good to me.
Jen Cantin graduated from Clark University with a degree in English and Journalism. She shares other (a)musings at Deep Fried Epiphany and dedicates this post to Pennsylvania’s Amish and their spectacular produce. Pretty sure you’re not reading this, but this one’s for you!
Summer Berry Bread Pudding with Fresh Lemon Whipped Cream
Recipe adapted from Tyler Florence
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla
One baguette cut into one inch cubes yielding about 3 cups
2 cups berries (blueberries, strawberries, raspberries, blackberries, etc.)
Juice of half a lemon (Zest it first and save zest for whipped cream!)
Whipped cream (recipe follows)
In a medium bowl, whisk together milk, eggs, sugar and vanilla until combined. Put bread in 8 or 9 inch round or square glass casserole dish. Pour milk mixture over bread. Cover and refrigerate for at least one hour.
Pre-heat oven to 350°F. Pour berries over soaked bread mixture and stir around if you’d like your berries more evenly distributed. Squeeze lemon juice over the pudding. Bake for about 30 minutes or until the pudding is set and barely jiggly. Serve warm and top with a dollop of whipped cream.
Fresh Lemon Whipped Cream
Recipe from Epicurious
Makes about 1 1/2 cups
1 cup heavy cream
Zest of one lemon
Juice of half a lemon
2 tablespoons sugar or more to taste
Combine all ingredients in a medium bowl and use hand or stand mixer to beat on increasingly higher speeds until desired texture is reached. Alternately, whisk by hand. Taste and add more sugar, if desired. Can be made ahead of time and refrigerated.