Blueberry Lemon Bread Pudding

Directions

1. 1
   Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
2. 2
   Set aside a large metal pan and rack for the water bath.
3. 3
   Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
4. 4
   Prepare the bread: brush brioche slices with melted butter.
5. 5
   Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
6. 6
   Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
7. 7
   Pour half the custard over brioche and sprinkle with half the berries.
8. 8
   Add remaining brioche, custard, and blueberries in layers.
9. 9
   Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
10. 10
    Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
11. 11
    Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
12. 12
    Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
13. 13
    Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
14. 14
    Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
15. 15
    Store covered with a paper towel and plastic wrap in the refrigerator.