1) Preheat the oven to 180C/Gas Mark 4. Butter and sugar 6 (175 ml) ramekins. In a medium bowl, whisk the eggs, milk, cream, vanilla, lemon zest, and sugar. Whisk well, then allow to settle so there are no air bubbles on the surface. This will cause lumps in your anglaise.
2) Tear the brioche into large pieces using your hands and add to the custard mixture. Toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
3) Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
For the fondant:
In a mixing bowl combine the icing sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.