1 large loaf of brioche bread
2 cups mixed berries (blueberries, raspberries, blackberries)
6 eggs plus 2 yolks
3/4 cups whole milk
3/4 cup heavy cream
1 ∏ teaspoons pure vanilla extract
3/4 cup sugar, plus more for the top
1/2 teaspoon lemon zest
2 cups powdered sugar
Juice of 2 lemons
2 teaspoons lemon zest
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla and lemon zest. Tear the brioche up into large pieces then layer with the mixed berries in a deep 9-inch pie dish. Pour the egg mixture over the top and press down gently on top with the flat side of the spoon so the bread soaks up all the mixture. Set in the refrigerator for 10-15 minutes to let it all soak up then sprinkle the top liberally with sugar.
Bake for 40-45 minutes in the centre of the oven. The pudding is ready when it has puffed up slightly and the custard is set. If it gets too brown on the top whilst cooking tent it with foil.
Make the fondant. In a mixing bowl, combine confectioners sugar, lemon juice and lemon zest. Add a splash of water to achieve a thinner consistency if desired. Serve warm bread pudding with a drizzle of lemon fondant.