Brown Butter Biscuit Bread Pudding Recipe
Blackberries, Lemon Balm, House Made Vanilla Ice Cream
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Make the Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
- 2
Prepare the Custard Mixture
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and salt. Slowly pour in the brown butter, whisking continuously until well combined.
- 3
Combine with Biscuits
Cut the day-old biscuits into bite-sized pieces and place them in a greased baking dish. Gently fold in the blackberries and lemon balm leaves. Pour the custard mixture over the top, ensuring all biscuit pieces are soaked.
- 4
Bake the Pudding
Preheat your oven to 350°F (175°C). Let the mixture sit for about 15 minutes to absorb the custard, then bake for 35-40 minutes, or until the top is golden and a knife inserted comes out clean.
- 5
Serve
Allow the bread pudding to cool for a few minutes before serving. This dish is best served warm with a scoop of house-made vanilla ice cream on top.
