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Deconstructed Lemon and Raspberry Bread Pudding

Indulge in the delightful dessert with our Deconstructed Lemon and Raspberry Bread Pudding, a treat that masterfully marries brioche, tangy lemon and tart raspberries into a delicious treat.

The airy, tender crumb structure of the sliced brioche load absorbs the rich custard mixture, crafted from heavy whipping cream, large eggs and sugar. This combination ensures a velvety, luxurious consistency that envelops each slice of brioche, making every bite a delight. Pure vanilla extract adds depth and a warm, aromatic sweetness that perfectly complements the other flavors.

Limoncello's bright flavor infuses the custard with a fresh, invigorating taste. Fresh lemons further enhance this flavor, providing a burst of tanginess. Sprinkled throughout the pudding are dried cranberries, which offer a chewy texture and a tart sweetness to the recipe.

The homemade cranberry sauce, made from fresh cranberries, sugar and water, is a vibrant, tangy topping that ties the dessert together. The fresh cranberries provide a natural tartness that balances the sweetness. This sauce enhances the flavor and adds a touch of elegance to the recipe.

We incorporate a rich, buttery toffee made from unsalted butter and sugar. This toffee introduces a delightful crunch that complements the creamy and chewy bread pudding. The toffee's slight saltiness highlights the sweetness of the other ingredients.

Our Deconstructed Lemon and Raspberry Bread Pudding recipe is an easy dessert recipe for the whole family. This exquisite blend of rich, creamy, tangy and sweet components ensures that every bite explores different sensations and tastes, making every bite a memorable experience.

Prep Time: 30 minutes (plus 2 hours to cool)   |   Cook Time: 1 hour, 10 minutes (plus 10 minutes to steep)   |   Total Time:  1 hour, 40 minutes (2 hours, 10 to cool and steep)   |   Number of Servings: 16

Ingredients

Bread Pudding:

  • 1 Specially Selected Plain Sliced Brioche Loaf
  • 2 tablespoons Countryside Creamery Unsalted Butter
  • 4 cups Friendly Farms Heavy Whipping Cream
  • 3 Goldhen Large Eggs  
  • 2 1/4 cups Baker's Corner Granulated Sugar, divided
  • 1 tablespoon Stonemill Pure Vanilla Extract       
  • 1/4 cup Limoncello
  • 4 ounces Southern Grove Dried Cranberries       
  • 1/2 teaspoon lemon zest, plus additional for garnish     

Fresh Cranberry Sauce:

  • 2 cups fresh cranberries*
  • 1/4 cup Baker's Corner Granulated Sugar
  • 1 cup water

Toffee:

  • 1/2 cup Countryside Creamery Unsalted Butter
  • 1/2 cup Baker's Corner Granulated Sugar
  • 1/4 teaspoon Stonemill Iodized Table Salt

*These are ALDI Find or Seasonal items that are only in stores for a limited time and may no longer be available.              

Directions:

  1. For the bread pudding croutons: Preheat oven to 350°.   Line a rimmed baking sheet with a silicone baking mat. Cut sliced brioche into approximately 4 pieces per slice. Lay bread on sheet and bake for about 15 minutes, or until the bread is toasted and dry, but not browned.
  2. Place bread cubes in a large bowl. Melt butter and drizzle over bread, tossing lightly to coat. Pour heavy cream over the bread, and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically.   Strain mixture through a sieve over medium pot. Return bread to the large bowl. Reserve cream in pot.
  3. Whisk together eggs, 1 3/4 cups of sugar, and vanilla. Pour egg mixture over the bread and toss to ensure all pieces are coated. Let sit for 5 minutes, tossing periodically.   Strain mixture through a sieve over medium bowl for 5 minutes. Return bread to large bowl. Reserve egg mixture.
  4. In a small saucepan over low heat, bring limoncello to a simmer. Turn off heat and add dried cranberries, cover, and let sit for 10 minutes.  
  5. Stir in lemon zest and combine with the bread.
  6. Spread bread onto the silicone-lined baking sheet in an single layer and sprinkle generously with half of 1/4 cup of sugar. Bake at 350° for 20 minutes.   Flip the bread and sprinkle with remaining sugar. Bake for another 20 minutes.  
  7. Meanwhile, heat reserved cream and 2 1/2 tablespoons of sugar in a pot over medium-low heat, and bring to a simmer. Temper the egg mixture into the cream by slowly streaming the hot cream into the eggs while rapidly whisking the mixture. When all of the cream has been whisked in, return the mixture to the pot and cook on medium-low until it comes to a boil, whisking constantly.  
  8. Once the mixture is boiling, cook for one more minute. Immediately strain mixture through a sieve over a bowl; discard solids. Cover the custard with plastic wrap, making sure the plastic touches the entire surface of the custard. Refrigerate until cool, about 2 hours.
  9. Meanwhile for the fresh cranberry sauce: combine all ingredients in a saucepan, simmer until cranberries become plump.   Remove from heat.  
  10. Pour into a blender and blend until smooth.   Strain through a fine mesh sieve.   Discard solids.   Wrap sauce and let rest in refrigerator.  
  11. For the toffee: Melt butter in a small saucepan.   Whisk in sugar and salt until melted.   Cook to a golden brown about 4-5 minutes.    
  12. Immediately spread onto a silicone-lined baking sheet with an offset spatula to get the toffee as thin as you can. Let cool, then break into shards.
  13. When custard is cooled, remove plastic wrap and spoon on top of serving platter.   Top with bread pudding croutons and toffee pieces. Spoon cranberry sauce throughout and serve.           

Recipe Courtesy of Chef Robyn, ALDI Test Kitchen