Black and Blue Bread Pudding
2 loaves brioche or soft white bread, crusts removed and cubed
1 pint prepared black and blue jam (see recipe below)
1 quart prepared custard (see recipe below)
1 pint mixed blackberries and blueberries for the fruit layer and garnish
2 oz. butter for greasing the skillet
Set the EGG for direct cooking without a convEGGtor at 300°F.
Pour the custard over the prepared bread. Mash the bread into the custard until fully integrated; set this mixture aside.
Generously grease a 10-inch Cast Iron Skillet with 2 oz. salted butter. Fill the skillet halfway with the brioche, making sure that there are no holes in the bottom layer. Add the fresh berries in a layer, pressing them gently into the brioche. Top with the remaining brioche.
Place the skillet in the EGG and bake for 30-35 minutes. Top with the Black and Blue Jam and extra berries if desired.
Black and Blue Jam Ingredients:
1 pint blackberries
1 pint blueberries
1 cup sugar
2 teaspoons lemon zest
Black and Blue Jam Instructions:
Into a Dutch oven, add the berries, sugar and lemon zest. Cook, stirring often, for 10 minutes. Remove from the EGG and pour into a large bowl; set aside to cool.
1 pint heavy cream
1 cup whole milk
¾ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
Combine the cream and milk in a Dutch oven. Place on the cooking grid until it begins to simmer. Remove the mixture from the EGG; add the convEGGtor to the EGG and set for indirect cooking at 350°F.
Add the eggs to a medium bowl; whisk in the sugar, vanilla and salt. Carefully and slowly, drizzle in the cream mixture, whisking constantly. This creates the custard.