Blueberry Brioche Bread Pudding Recipe

How to make it

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• 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.