Berry Brioche Bread Pudding
Have you ever noticed how versatile bread pudding is? You can eat it for breakfast or lunch, snack on it during the day and even serve it for dessert after dinner. It’s easy to take to a picnic or bbq, too.
The fourth of July is just around the corner and I am not yet sure what Samuel and I will be doing to celebrate. The only thing I am confident about is that I will be making something on the dessert side of the menu.
Berry Brioche Bread Pudding will be perfect this weekend regardless of what time of day I get together with friends. The raspberries and blueberries bring in the red, white and blue theme for the holiday and the flexibility of the bread pudding makes it the ideal choice for whatever time our get together takes place.
I debated all day long whether or not to put a sauce with Berry Brioche Bread Pudding, which was calling my name to it from the moment it came out of the oven. Ultimately, I made a raspberry liqueur sauce that packs a huge WOW factor in and of itself. However, if you do not have the time to make the sauce, don’t worry about it because Berry Brioche Bread Pudding has no problem standing on its own.
How are you going to celebrate the 4th?
| Berry Brioche Bread Pudding | Print |
- 10 ounce loaf of brioche bread, cut into ¼" pieces
- 4-6 ounces red raspberries
- ½ to 1 pint blueberries
- 3 eggs, divided
- 1 egg yolk
- 1 cup milk
- 2 cups heavy whipping cream, divided
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2½ tablespoons unsalted butter, divided
- 1 tablespoon raspberry liqueur
- Preheat the oven to 325°.
- Overlap the brioche slices in a 9" nonstick baking pan.
- Place berries in between the slices. The amount of raspberries and blueberries added is a personal preference.
- Place 2 eggs, egg yolk, ¾ cup sugar, vanilla, milk and 1 cup of cream into a large bowl. Whisk to combine.
- Gently pour the egg mixture over the bread and use a spoon to gently press the bread into the liquid so that all of the pieces have been moistened.
- Cut a 9" square piece of parchment paper. Butter one side of the paper with ½ tablespoon of butter. Place the buttered side onto the bread pudding, pressing it gently down.
- Bake at 325° for 40 minutes. Remove the parchment paper and continue baking another 15 minutes. Remove from the oven.
- While the bread pudding is baking prepare the raspberry liqueur sauce.
- Beat 1 egg into 1 cup cream.
- Place ¼ cup sugar and cornstarch into a small saucepan. Gradually stir in the cream and cook over medium heat. Add 2 tablespoons butter and continue stirring until the mixture has thickened, 6-8 minutes.
- Remove from the heat and transfer the sauce to a small bowl. Add the raspberry liqueur.
Berry Brioche Bread Pudding is delicious served hot, warm, room temperature or cold.
Although the pan was a lovely gift from the people at Meyer Corporation, the opinions that follow are strictly my own. I loved how the pan worked and, therefore, am sharing a link for you to purchase your very own. I am, also, sharing links to non-metal serving pieces because metal serving pieces should not be used with nonstick ceramic bakeware.
