Recipe Bank - Blueberry Brioche Bread Pudding
Blueberry Brioche Bread Pudding
This lighter version of bread pudding has a minty flavor and is
bursting with deep-purple baked blueberries. The pudding can be
prepared a day in advance. It is best when refrigerated for at
least 6 hours before serving.
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and scraped, or a few drops pure vanilla
extract
5 sprigs mint, 1 sprig, leaves only, reserved for garnish
Freshly grated zest of 1 lemon
1/2 cup sugar
4 gelatin sheets or 1 packet unflavored Knox gelatin
4 slices brioche or challah bread, cut 1/3-inch thick
8 ounces fresh blueberries
Preparation
1. Preheat the oven to 325 degrees F. Combine the milk, cream,
vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
small saucepan and bring to a boil over medium heat. Remove from
the heat, stir in the sugar and gelatin, and let set for 3 minutes.
Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
top side down on the center of a slice of bread to cut out a disk
the size of cup. Discard the bread trimmings and set the bread disk
aside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
mixture over the blueberries to fill each cup 3/4 full. Place 1
bread disk in each cup over the blueberry mixture. Transfer to the
oven and bake for 20 to 25 minutes (the custard should not be
completely set). Turn on the broiler and broil until the bread is
nicely toasted. Remove from oven and set aside to cool. Refrigerate
for several hours before serving.
To Serve:
To unmold, run a small blade around the side of each cup and invert
the blueberry bread pudding onto a dessert plate. Garnish with
reserved mint leaves.
Makes 4 servings.
Source: BRAISE: A Journey Through International Cuisine
By Chef Daniel Boulud
This lighter version of bread pudding has a minty flavor and is
bursting with deep-purple baked blueberries. The pudding can be
prepared a day in advance. It is best when refrigerated for at
least 6 hours before serving.
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and scraped, or a few drops pure vanilla
extract
5 sprigs mint, 1 sprig, leaves only, reserved for garnish
Freshly grated zest of 1 lemon
1/2 cup sugar
4 gelatin sheets or 1 packet unflavored Knox gelatin
4 slices brioche or challah bread, cut 1/3-inch thick
8 ounces fresh blueberries
Preparation
1. Preheat the oven to 325 degrees F. Combine the milk, cream,
vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
small saucepan and bring to a boil over medium heat. Remove from
the heat, stir in the sugar and gelatin, and let set for 3 minutes.
Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
top side down on the center of a slice of bread to cut out a disk
the size of cup. Discard the bread trimmings and set the bread disk
aside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
mixture over the blueberries to fill each cup 3/4 full. Place 1
bread disk in each cup over the blueberry mixture. Transfer to the
oven and bake for 20 to 25 minutes (the custard should not be
completely set). Turn on the broiler and broil until the bread is
nicely toasted. Remove from oven and set aside to cool. Refrigerate
for several hours before serving.
To Serve:
To unmold, run a small blade around the side of each cup and invert
the blueberry bread pudding onto a dessert plate. Garnish with
reserved mint leaves.
Makes 4 servings.
Source: BRAISE: A Journey Through International Cuisine
By Chef Daniel Boulud
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