Simple Berry Brioche Bread Pudding Recipe

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Simple Berry Brioche Bread Pudding Recipe :- Our Simple Berry Brioche Bread Pudding promises to provide you with the comfort of a traditional dessert while also incorporating a modern touch. To create a perfect balance that is sure to please your taste buds, this wonderful delicacy mixes the rich, buttery texture of brioche with the vivid, acidic flavours of mixed berries. Your taste buds will be delighted by this combination.

 

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Simple Berry Brioche Bread Pudding Recipe

This dish is simple to prepare and transforms simple ingredients into a decadent dessert. It is suitable for any occasion. The berry-infused bread pudding that we provide is an excellent option for any occasion, whether you are seeking to dazzle guests or simply enjoy a night in with your family. Let’s delve into this mouthwatering dish and savour each and every bite that is both sweet and juicy!

 

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Also Read :- Delicious Banana Upside Down Cake Recipe

 

Ingredients:

  • 1 loaf brioche bread (about 12 ounces), cubed
  • 2 cups mixed berries (blueberries, raspberries, strawberries, blackberries)
  • 4 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Powdered sugar (for dusting, optional)

 

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Instructions:

First, preheat the oven.

Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). A baking dish measuring 9 by 13 inches should be greased with butter or non-stick spray. Bring the Brioche to a boil: The brioche bread should be cut into pieces measuring one inch in size. Evenly distribute the cubes in the baking dish that has been oiled.

 

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Including the Berries:

Arrange the berries in a variety of colours and sizes on top of the bread cubes. Produce the custard by: Eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt should be thoroughly mixed together in a large mixing basin using a whisk until everything is thoroughly blended.

 

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Putting together the pudding:

Pour the custard mixture over the bread and berries in a uniform layer, and ensure that all of the bread is completely submerged in the custard by applying a light amount of pressure.

 

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Nutrition Tips:

Bread made using brioche:

The buttery, rich flavour of brioche bread makes it an excellent choice. Challah or a rich, sweet bread can be utilised as alternatives for brioche in the event that you are unable to locate brioche.

Bread that is Slightly Stale: Using bread that is slightly stale allows it to absorb the custard more effectively without getting overly mushy. Toasting the bread cubes in the oven at 300 degrees Fahrenheit for around ten minutes is a method that can be used to dry out new bread.

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Berries are:

Utilise either fresh or frozen fruit. In order to prevent the pudding from becoming overly watery, it is important to first defrost the frozen berries and then drain any extra liquid.

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To make sure that the custard is thoroughly combined, pour it slowly over the bread pieces so that it covers them all in an even manner. To ensure that the bread is able to completely absorb the custard, lightly press it down.

 

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In the oven:

Make sure the custard is ready at about forty minutes. In the event that it is browning too rapidly, cover it with aluminium foil in a loose manner for the entirety of the remaining baking time. Add a tablespoon of lemon zest for a zesty touch, or add a tablespoon of almond extract for a nutty flavour. These are just two examples of available flavour variations.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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