1 (16-ounce) loaf brioche, crust removed and cut into 1-inch cubes
1 tablespoon butter
3 cups half-and-half
1 1⁄4 cups sugar, divided
1 tablespoon lemon zest
1⁄4 teaspoon salt
6 large eggs
1 teaspoon vanilla extract
1⁄2 cup Limoncello
2 tablespoons lemon juice
10 ounces frozen blackberries, or fresh if in season (about 2 cups)
2 teaspoons cornstarch
1⁄2 cup heavy cream
1⁄2 cup creme fraiche
1 tablespoon Limoncello
1 tablespoon plus 1 teaspoon sugar
1 teaspoon lemon juice
Prepare oven according to Mugnaini’s Baking Enviroment, 450°F.
Divide the bread between two sheet pans. toast in the oven until dry and lightly browned. Set aside to cool and then put in a large bowl.
Butter a 10 x 10-inch ceramic baking pan. Place the half-and-half, 1 cup sugar, lemon zest, and salt in a medium saucepan and heat just until the sugar is dissolved.
Crack the eggs into a large bowl. Slowly whisk the warm half-and-half mixture into eggs. Whisk until fully incorporated and then add the vanilla, Limoncello, and lemon juice; stir to combine.
Pour the custard mixture over the bread cubes and gently press bread to submerge in custard; let soak for 30 – 60 minutes.
Place the berries in a medium bowl. Toss with the remaining sugar and cornstarch and pour into mixing bowl with the bread cubes. Gently stir the berries into the mixture, being careful not to break up the bread. Pour the entire contents of mixing bowl into buttered baking dish.
Place in the oven and bake for 25 – 30 minutes or until browned, puffed, and set in the middle. Serve warm with Limoncello Topping.
Place all of the ingredients in a medium blow and whip until stiff peaks form. Refrigerate if not using right away.