This recipe intrigued me since it’s very different from the usual bread pudding recipes. I was also pretty excited that I just happened to have lemon curd and raspberries/blackberries in the fridge and brioche in the freezer. If you don’t have brioche or croissants then this recipe gives a few other suggestions you can use. You can also use a variety of berries and fruits if you prefer them as well.

The hardest thing about this recipe is just converting the amounts. If you’ve got lemon curd on hand, or purchased store bought lemon curd, then this recipe is a cinch. You’re basically just layering everything and then making a custard you pour over the mixture before baking.

Honestly the most frustrating thing about this recipe was trying to figure out a substitute for pouring cream since I have no idea what that is! As far as I can tell the best substitute is melted butter whisked in milk (1/4c unsalted butter, melted and 3/4c whole milk). The thread I found mentioning this noted that if you’re using skim milk, you could mix in a little cornstarch (slurry), to thicken it up.

Once I had everything layered, poured my custard mixture over it, and let it sit for 5 minutes it was time to bake. I let mine bake for 35 minutes since it still seemed a little light on top when I peeked at 30 minutes. We didn’t even bother topping with icing sugar or anything else; it was great on it’s own. I wasn’t really sure what to expect taste wise and was a little worried it would be too lemony but it had a lot of great flavor. I’m so glad I used both blackberries and raspberries as well since it looked really pretty and tasted great. This was really easy to throw together and yielded great results. It does make quite a bit though and while I’m sure it’s good leftover I think it would be great for a larger group while still warm out of the oven.

Recipes used: Recipe Winners