Berry Bread Pudding

This recipe goes really well as a dessert to follow the Chicken Paillard.

Stick of butter at room temperature for greasing your dishes.
4 eggs
3/4 cup of whole milk
3/4 cup of heavy cream
1 tablespoon of vanilla
1 tsp of lemon zest
1/2 cup of sugar
4 slices of a really crusty bread such as French from the bakery
2 cups of berries (fresh are the best however frozen can work)

Preheat oven to 350Degrees

Butter and sugar 6 ramekins or a 6 serving jumbo muffin tin is what I use.
In a bowl whisk the first six ingredients together. Combine well and let settle so there air bubbles come to the top.
Tear the bread into pieces and combine with the egg mixture. Equally divide the berries into the six dishes and top with the bread mixture. Press down gently so they are packed evenly. Sprinkle with sugar and then refrigerate for 15-20 minutes this gives the bread time to soak up the egg mixture.
Bake in the center of the oven for 25 minutes. The tops should be golden brown when they are finished cooking. Remove and allow to cool slightly.

Make Lemon Fondant to drizzle over the top.

2 cups of powdered sugar
2 tablespoons of water
2 lemons zested and juiced

Whisk ingredients together .

Once the puddings have cooled slightly carefully turn upside down on a plate. Drizzle the Fondant over the top and top with extra berries.

Quickly get a fork and enjoy:)