Lemon Curd Bread Pudding

Ingredients:

Brioche bread pudding

• 4 brioche buns
• 4 eggs
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1 tbsp vanilla extract
• 1 teaspoon lemon zest
• 0.5 cups sugar, plus extra for sprinkling the pan and topping
• 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries) plus extra for garnish
• Butter, room temperature
• Additionally: 6 ramekins (ceramic molds) with a capacity of 170 ml each, greased with butter and sugar.

Lemon fudge

• 2 cups powdered sugar
• 2 tablespoons of water
• 2 lemons, zest and juice

Preparation:

1. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Whisk thoroughly until combined. Let the mixture sit until no air bubbles remain on the surface, as these can cause lumps in the cream.
2. Preheat oven to 175°C.
3. Tear the brioche slices into large pieces by hand, add them to the cream, and stir to coat. Divide the berries evenly among the ramekins and pour the bread mixture over them. Press gently to distribute them evenly. Sprinkle with a generous amount of sugar and refrigerate for 10-15 minutes.
4. Bake for 25 minutes in the center of the oven. The pudding is ready when it's puffed up and the custard has set, with a golden top. Remove the pudding from the oven and let it cool slightly.
5. Prepare the fondantIn a mixer bowl, combine sifted powdered sugar, water, lemon zest and juice.
   
   Once the pudding has cooled slightly, turn each mold upside down on a separate plate. Drizzle the warm pudding with lemon curd and serve garnished with fresh berries.