Happy Monday everyone- Hope you had a great weekend!
This is a yummy, make ahead dessert that is perfect for Mother's Day brunch or any summer event. While individual portions look adorable, it can easily be made in a 9x13 dish.
1 cup heavy cream
2 3/4 cups half and half
1 1/4 cups sugar plus more for dusting
6 large eggs
2 egg yolks
1 teaspoon vanilla
zest from one lemon
1 bag frozen berries
1 loaf Hawaiian Bread or 16 ounce french loaf
fresh berries for garnish
2 lemons, zested and juiced
2 tablespoons water
2 cups powdered sugar
Preheat oven to 325
Thaw and drain frozen berries on paper towels. Be sure to let them sit for a bit to remove any excess juice otherwise your pudding will be watery.
Gently remove the thin skin from the Hawaiian Bread. Cut into small cubes.
Spread on a baking sheet in a single layer and toast in the oven until lightly golden on all sides, about 15 minutes. Remove and let cool slightly. Increase oven temperature to 350 degrees.
In a large bowl, whisk together cream, half and half, sugar, vanilla, eggs, egg yolks, and zest.
Place on baking sheet and cook for about 25 minutes or until pudding is puffed and golden in color. Remove from oven.
Make the glaze by whisking together all ingredients.
If inverting the pudding onto a plates like the first photo- let pudding cool slightly. Run a knife around the edge of the ramekin and invert on individual plates. Top with fresh berries and drizzle with glaze.
If serving in ramekins- let cool completely then top with fresh berries and glaze.
Yummy! Yummy! Off to another great week!