Mixed Berry Bread Pudding with Lemon Whipped Cream

Lately, is it driving anyone crazy to go grocery shopping or shopping at farmers' markets? It's making me crazy because there is so much beautiful produce coming in, and it's impossible for me to buy it all up and do something with it. I usually run out of time and it ends up spoiling.

I ran into this problem with fruit recently. I bought bananas, blueberries, strawberries and blackberries all in the same day. What was I thinking? I just couldn't help myself; all of it looked SO good and it was SO cheap. Of course I couldn't eat it all in time, and it was starting to get old. Here's what I did:

This is a great tip for you. I feel like Martha Stewart. I feel like this is a tip you could find in a food magazine. Okay, so I washed the fruit and placed it evenly on a sheet pan and froze it. When it was frozen, I placed the fruit in a plastic bag and kept it in the freezer. Whenever I want fresh fruit to put on my cereal in the "morning" I just grab a handful from the bag. It goes great on generic Honey Bunches of Oats.



So convenient and easy! When you freeze fruit like that, it doesn't clump together so much. Give it a try, okay? That's my first and only tip for you.

This Mixed Berry Bread Pudding with Lemon Whipped Cream is something I made right when I bought the berries. Berries and bread pudding are a perfect match. All you need to go with it is a little sweetened whipped cream with lemon zest.

The perfect, easy dessert for summertime.

Mixed Berry Bread Pudding with Lemon Whipped Cream (Recipe by Me)
Printable Recipe

3 large eggs
1 cup milk
1 1/4 cups granulated sugar, plus an additional 2 tablespoons
1 teaspoon almond extract
4 cups coarsely chopped good, buttery, eggy bread or rolls
1 1/4 cups mixed berries
1 cup heavy whipping cream
1 teaspoon finely grated lemon zest

Heat oven to 350 degrees F. Line 6 (1-cup) ramekins with foil; coat with cooking spray.

In a large bowl, whisk together eggs, milk, 1 1/4 cups sugar and almond extract until well combined; stir in bread and allow to sit for 10 minutes. Stir in berries, then divide into ramekins.

Bake for 35-45 minutes or until golden brown and set. Cool for 15 minutes before lifting foil out of ramekins. Flip puddings over and remove foil. Top with lemon whipped cream and serve.

To make the lemon whipped cream, in a medium bowl, using a mixer on high speed, beat together additional 2 tablespoons sugar, cream and lemon zest, for 1-2 minutes, until stiff peaks form.

Makes 6 servings