Seriously, it’s hard to imagine a dessert that looks this delicious and tantalising to eat. Well, here it is – your very own Brioche and Berry Pudding Recipe.
Serves 6 Preparation 10 minutes (plus soaking time) Cooking time 25 minutes
INGREDIENTS
8 slices brioche
1 cup berries (raspberries, strawberries or blueberries)
1/2 cup dark chocolate chips or pieces
3 eggs
⅓ cup caster sugar
1 cup milk
1 cup pouring cream
1 tsp vanilla paste
METHOD
1 Preheat the oven to 180°C.
2 Lightly grease a 6-cup, ovenproof baking dish and lay the brioche slices across its base. Scatter with the berries and chocolate chips. Whisk the remaining ingredients together, then pour this mixture over the brioche, pressing the slices down so each one is immersed in the custard.
3 Cover the dish with plastic wrap and leave for 10 minutes so the brioche can soak up as much custard as possible. You can also leave it in the fridge for a few hours if you want to make it in advance.
4 Uncover and place it in the oven for 25 minutes, or until the pudding is just beginning to colour and most of the liquid has been baked into the brioche.
Cook’s Notes I include this recipe for my father-in-law, Andrew, who is a big fan of bread and butter puddings, but I suspect (hope) it will appeal to many others too! It’s foolproof, an absolute crowd-pleaser, and with lots of custard in the recipe, there’s no risk of the pudding drying out at all. Make it well in advance and keep it in the fridge till about 40 minutes before you plan to serve pudding. If you can’t lay your hands on a brioche loaf, just use thickly sliced sourdough. (Generic sliced white bread won’t hold up under all the custard, so try to avoid using it here.)
This recipe comes from Sophie Hansen’s Book “Local is Lovely”. You can find the book at all good bookstores or from the blog Local is Lovely
