Meyer Lemon Blackberry Bread Pudding With Meyer Lemon Whipped Cream Recipes

Steps:

• 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. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• 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. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Add ½ of the blackberries during this stage if desired or save all for a topping later with the whipped cream.
• 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. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving.
• To make whipped cream, combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. Top pudding with dollops of cream and remainder of berries.

Steps:

• Ingredients for pudding: 3 cups bread cubes (about ¾ inch cubes). (Stale bread works better but if you don't have it use fresh cubed and toasted in the oven till a little dried out). Choose whatever bread you like. A combo of honey wheat and white looks pretty. I like to use leftover homemade white bread cubes.
• 2 ½ cups milk 3-4 large eggs 2 tablespoons Meyer Lemon infused olive oil (or juice from one Meyer lemon plus the zest, or lemon flavoring) 2 teaspoons vanilla extract 1 ½ teaspoons cinnamon Mix of all the above until creamy. (The oil will float to the top but that's okay). Pour over bread cubes. Let soak while preparing the fruit. Pour the mixture into your baking dish (small casserole). Top with ¼ cup dark brown sugar (sprinkled over the top). Allow the sugar to stand on top of the bread mixture until it starts to become a syrup. Then slowly stir it into the bread mixture making some swirls of sugar.
• 1 small nectarine 1 small plum 1 small pluot (plum/apricot) Remove the stones and slice into wedges approximately ¼ to ½ inches thick. Preheat the oven to 300 degrees and start a teakettle on the stove. In a non-stick saute pan, melt 2 tablespoons of butter over medium heat. When the butter starts to bubble add the fruit and stir around until it starts to soften a little (doesn't have to cook through because it will be baked with the pudding). Add 2 tablespoons of Vanilla flavored Whiskey or Bourbon or vanilla liquor or flavoring. Allow the fruit to cook a little longer (about 3 minutes or so). Then add 2 heaping tablespoons of dark brown sugar to create the glaze. Cook another few minutes until sugar has dissolved and starting to thicken. Remove from heat and allow to cool for a few minutes.
• Yes, the bread mixture has been soaking all this time. It's a good thing! Now top the pudding gently with the fruit and some of the glaze (reserve some for serving, yum). Cover with aluminum foil. Set a rectangular baking pan on the middle oven rack (pulled out half way works well) set your pudding in the center and carefully pour in the hot water from the teakettle. Bake at 300 for 1 hour. Carefully remove the foil (without removing the pudding from the water bath) and return to the oven at 350 for ½ hour more (or until center is set). Allow to cool some before serving. Great warm or cold! Enjoy!

Steps:

• 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. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• 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. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
• 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. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
• Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.
• In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
• Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.

Steps:

• Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
• Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
• Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.