Vanilla Brioche Bread Pudding with Raspberries

Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins An incredibly indulgent treat, yet so easy and quick to throw together! Brioche bread is drenched in a Vanilla Scented simple Pudding mixture, scattered with Raspberries & baked to golden perfection. Author: Noha Serageldin Serves: 4

Photo by Andrei F.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 4-5

    thick (2.5cm) slices of brioche bread

  • 4

    eggs

  • 2

    cups milk (500ml)

  • 1

    tsp. vanilla extract or seeds from one vanilla pod

  • 3

    tbsp. honey

  • 1/3

    tsp. salt

  • 1

    cup frozen raspberries (or mixed berries)

  • butter for greasing

Directions

Preheat the oven to 180 degrees C. Place the brioche slices on a baking tray and toast them in the oven for 5-10 minutes until slightly golden. Cool slightly and cut each slice into 2 triangles. Use a bit of butter to grease a deep baking dish (the one I used is 24cm x 15cm). Arrange the triangles of bread into the dish, overlapping and squishing them together to fill up the dish. Scatter the raspberries on top, & push a few in between the slices of bread. In a bowl, whisk the eggs, milk, vanilla, salt & honey together well. Pour this mixture over the bread. Let stand for 10 minutes to absorb some of the liquid, then bake in the oven for 45-50minutes, or until deep golden and puffed up and the centre is still slightly jiggly. Serve warm. Notes • You may use croissant instead of the brioche for an even richer version. You could even use hot cross buns, and omit the raspberries for a more Easter-y version.

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