Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2U3dkpHWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Blackberry Summer PuddingRecipe courtesy of Food Network KitchenTotal: 35 minActive: 35 minLevel: EasyIngredients2 teaspoons grated lemon zest1 tablespoon fresh lemon juiceUnsalted butter, for the dish1 loaf (about 1 pound) sliced white sandwich bread1 vanilla bean1 cup heavy cream2 tablespoons confectioners' sugar8 cups blackberries (about 6 half-pints), plus more for serving3/4 cup granulated sugar2 tablespoons honey or agave syrupDirectionsToss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkRecipe of the Day: Blackberry Summer Pudding | Food Networkhttps://youtu.be/p2HgGhrvCxY