Lemon Sage Bread Pudding with Sweet Corn and Blackberry Jam Ice Cream

Lemon Sage Bread Pudding with Sweet Corn and Blackberry Jam Ice Cream
This is a sweet and savory delight! Try it with our sourdough baguette or brioche loaf!

Yields 10 servings

Bread Pudding
1 qt Half-and-half
1 qt Heavy cream
2 cups Egg yolks
2 cups Light brown sugar
2 tsp Salt
1 tbs Vanilla
2 tbs Lemon zest, finely grated
1/4 cup Fresh sage, roughly chopped
Sourdough baguette, sliced into 1⁄4-inch pieces

1. Mix all ingredients, except bread, together.
2. Place bread in baking dish and pour custard over bread. Reserve, refrigerated, until bread is soaked through.
3. Bake at 350 degrees F in a water bath until custard sets.
4. Cut rounds of bread pudding and place on center of plate. Top with ice cream and serve.

Ice Cream
2 qts Sweet corn, fresh-cut off cob
1 1/2 cups Honey
1 cup Egg yolks
2 cups Heavy cream
1 tbs Kosher salt
Blackberry jam as needed

1. Mix corn and honey and reserve for at least 30 minutes, so corn starts to release its liquid. Place mixture in a blender and purée; then drain liquid, discarding solids. (It should yield 1 quart of liquid, if it is slightly shy, add heavy cream to make up difference.)
2. Heat corn and honey mixture in a saucepan. Meanwhile whisk egg yolks, remaining 2 cups of cream and salt. Add yolks to heated corn liquid and stir until mixture is thickened and has come to 180 degrees F.
3. Chill ice cream base, preferably overnight and process in an ice cream machine according to manufacturer’s instructions. When removing ice cream from machine, layer in container with blackberry jam. Swirl into ice cream with spatula. Reserve, frozen.

Recipe and photo courtesy of www.plateonline.com