This bread pudding was inspired by a recipe I found in “The Craft of Baking”. I picked up this cookbook at the library and as I thumbed through it I found myself drawn to the page with the berry brioche pudding. It looked so good with the crispy squares of bread on top fused together with juicy berries and a warm custard. With berries in the freezer and a loaf of brioche bread on hand I set about making this berry bread pudding.
Pat of Butter, to prep baking pan
2 tablespoons Turbinado Sugar, divided
1 Brioche Loaf, cut into cubes (about 8 cups) **Bread is better when stale
3 cups fresh or frozen Berries, (I used Blackberries and Raspberries)
2 Egg Yolks
1/2 teaspoon Kosher Salt
1 1/2 cups Heavy Cream
1 cup Half and Half
2/3 cup Sugar
1 teaspoon Vanilla
Prep a 9 X 9 baking dish by brushing butter over the bottom and sides of pan, and sprinkle it with 1 tablespoon of the Turbinado sugar.
In a large mixing bowl, whisk eggs, egg yolks and salt together.
Cut the brioche loaf into cubes and transfer to a large bowl. Add the berries and gently toss.
Combine the heavy cream, half and half, sugar and vanilla in a large saucepan. Heat over medium heat stirring to dissolve the sugar and bring to a low simmer. Remove the pan from heat and ladle 1 cup at a time into the egg mixture whisking after each addition. Pour into the bowl with the brioche cubes and berries. Gently stir to coat all of the bread.
Pour into the prepped baking dish, sprinkle with remaining 1 tablespoon Turbinado Sugar and bake at 350 for 25 minutes covered with aluminum foil. Remove foil and continue baking an additional 20 – 25 minutes or until bread is crisp and custard is set. Serve warm with whipped cream if desired.
Makes 6 – 8 servings
1/2 cup Heavy Cream
1/2 tablespoon Sugar
Combine ingredients into a small mixing bowl. Either whisk by hand or use a hand mixer on high until cream becomes thick and forms small peaks. Cover and refrigerate until ready to use.
Place a dollop over bread pudding if desired.