Vanilla Brioche Bread Pudding with Raspberries
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
- 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
Adapted from mattersofthebelly.com
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.
• 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.