Brioche Bread Pudding With Fresh Raspberries |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It's so rich and decadent. you only live once, right? :-). Ingredients:
3 eggs plus 1 egg yolk |
1 1/2 cups half & half |
1/2 vanilla bean pod, seeds scraped or 1 tablespoon vanilla extract |
1 teaspoon lemon zest |
1 teaspoon cinnamon |
1/2 cup sugar, plus more for sprinkling on top |
pinch of kosher salt |
4 large slices brioche bread: simple brioche loaf |
2 cups raspberries, plus more for garnish if desired |
Directions:
1. In a medium bowl, whisk together the eggs, milk, cream, vanilla bean or extract, lemon zest, salt and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
2. Preheat the oven to 350 degrees F.
3. Butter a baking dish. Cut the brioche into small cubes, add to baking dish and sprinkle with cinnamon. Equally divide the berries among the top of the bread. Pour the custard even;y over the bread and gently press down with a spoon to help soak the bread. Cover with plastic then refrigerate 1 hour to let soak.
4. Remove plastic wrap and sprinkle a little sugar on top. Bake for 25-30 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.
5. Serve warm with vanilla ice cream or lightly sweetened whipped heavy cream.
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