Summer Blackberry Bread Pudding

Ingredients:

• 2 tsp. grated lemon zest
• 1 tbsp lemon juice
• Butter, for greasing the pan
• 1 loaf (about 450 g) sliced ​​white sandwich bread
• 1 vanilla bean
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 8 cups blackberries, plus extra for serving
• 3/4 cup granulated sugar
• 2 tablespoons honey or agave syrup

Preparation:

1. In a medium saucepan, combine 4 cups of blackberries, sugar, honey, and lemon zest and juice. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, uncovered, for about 8 minutes, or until the berries burst. Remove from heat and stir in the remaining 4 cups of berries. Let cool.
2. Grease the inside of a 2-liter soufflé dish with butter and line it with plastic wrap. Trim the crusts from the bread and line the bottom and sides of the dish with the bread crumb in a single layer, trimming the bread as needed to completely cover the dish.
3. Place half the berries and their juices into the prepared pan. Cover with a single layer of bread. Place the remaining berries on top, cover with another layer of bread, and seal the pudding tightly. Pour the remaining berry juice over the top and cover with plastic wrap. Place a small, flat plate on top and press down with a weight, such as a large canned jar. Refrigerate the pudding for at least 6 hours or overnight.
4. Before serving, split the vanilla bean in half lengthwise and scrape out the seeds into a chilled bowl. Add the cream and powdered sugar. Whisk until soft peaks form.
5. Remove the plate and plastic wrap from the pudding and place the pan in a sink filled with 2.5 cm of warm water to loosen the pudding. Cover with a serving dish and invert the pudding onto it. Remove the plastic wrap. Serve the pudding with whipped cream and blackberries.