Blackberry Lavender Blossom Bread Custard with Lemon Creme


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Garden blackberries, fresh lavender blossom, and bread custard, topped with a sweet lemon cream, the perfect ending for any summer gathering.~Amy

Blackberry Lavender Blossom Bread Custard with Lemon Creme

4 cups milk, whole milk or half and half
4 eggs lightly beaten
1 cup sugar
1/4 cup butter, melted
1 tbsp vanilla extract
1 lavender blossom, minced or 1/4 tsp dried and crushed

1 24 inch loaf, stale french bread, broken into pieces

2 cups blackberries, coarsely chopped

Butter a 11×7 baking dish, or use french paper liners in a muffin tin.

Heat oven to 350 degrees

In a large sized bowl, whisk together, eggs, sugar, and butter. Add in milk, vanilla, and lavender, whisking to blend well. Add in bread pieces and let soak, when most of the liquid has been absorbed, gently fold in berries. Pour into prepared pan or cups and bake for 45-50 minutes or until golden brown and cake tester comes out clean. Remove from oven and cool. Serve with Lemon Creme

Makes 8 servings

Lemon Creme

1 1/2 cups heavy cream
1/4 cup powdered sugar
3-4 tbsp lemon curd, store purchased, at room temperature

With an electric mixer, beat lemon curd with a small amount of cream to lighten, add remaining cream and powdered sugar and beat until soft peaks.

Makes 2 1/2 cups

Recipes by Amy Richardson

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