Recipe

Blueberry Brioche Bread Pudding Recipe

	Sufia / All my dishes 4 months, 1 week ago 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. Prep:5m Cook:25m Servings:4	Sufia
	blueberry tasty pudding

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Ingredients

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

Directions

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.

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Comments

valinkenmore 4 months, 1 week ago said:
Sufia:
This sounds very tasty. Blueberries are just ripening where I live so this is a good recipe to try! Thanks for the post and high 5 to you!

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