Tales of food, sex and friendship




Brioche Bread Pudding with Berries

September 22, 2011


Even if you don’t love the fact that Sarah gave Tom this recipe, you can’t help but love the dish itself. Gooey, spongy and not too sweet, it’s a proper old fashioned pudding without that heavy I-couldn’t-eat-another-morsel feeling. Looks great served in individual tea-cups and saucers. (Inspired by Tartine bakery in San Francisco.)

Serve with Mascarpone or icecream. Serves 6.

6 brioche slices, cut 1-inch thick

8 large eggs

3/4 cup brown sugar

4 cups whole milk

1 1/2 tsp. vanilla

1/2 tsp. salt

1/2 tsp nutmeg

1/2 tsp cinnamon

Raspberries, Blueberries, Mulberries for topping

Preheat the oven to 180ºC. Grease a 9X5 inch glass loaf dish with butter. Place brioche slices on a baking sheet and put in oven for 4-10 mins until lightly toasted. Remove from the oven and set aside to cool.

To make the custard, crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk again. Pour the mixture through through a fine-mesh sieve.

Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard.

Just before baking, top off the dish with more of the custard if needed. Cover the dish with foil, place in the oven, and bake the pudding for about 1 hour. You can ascertain the pudding is done when you push a knife in and only a little liquid remains. The custard will continue to cook when the dish is removed.

Let the pudding cool for about 10 minutes. Poke holes in the top of the pudding to let steam out and then cover the top with a generous serving of fresh berries (raspberries, blueberries etc.). Add a sprinkling of caster sugar if desired. If berries are not in season, you can sauté any other fruit in some butter and sugar and load it onto the top. Peaches, plums or any other stone fruit work well.

Serve warm immediately or refrigerate, removing 30 mins before serving. Serve with mascarpone and/or vanilla ice cream.