Blackberry Lime Bread Pudding

By vail28

Ingredients

• 1 loaf stale brioche
• 2 cups heavy cream
• 2 cups almond milk
• 4 eggs
• 1 cup brown sugar
• 1/4 cup vanilla sugar
• 1 tbsp vanilla bean paste
• 9 oz semisweet chocolate chips
• 12 oz blackberries
• 1/4 cup water
• Juice of one lime
• 6 tbsp sugar
• 1 tbsp flour
• 1/2 tsp vanilla

Details

Servings 24
Adapted from joanne-eatswellwithothers.com

Preparation

Step 1

1. Preheat oven to 350. Tear the brioche into small-ish cubes. In the bowl of a stand mixer, combine the eggs, milks, sugars, vanilla and chocolate chips.

2. Put the bread into a large bowl. Pour the milk mixture over it and use a spatula to push the bread into the milk so that it get soaked. Refrigerate for at least 30 minutes and as long as overnight.

3. While bread is soaking, make the blackberry lime sauce. In a food processor, combine the blackberries, water, sugar, vanilla and lime. Pulse until pureed. Pour into a small pan and bring to a boil. Mix in the tbsp of flour. Simmer until thickened, about 5-10 minutes. Set aside.

4. Grease two muffin tins. Scoop the bread pudding batter into the tins, evenly. Top with a layer of the blackberry sauce. Bake for 30 minutes, rotating the tins among the bottom and top shelf about halfway through. Allow to cool before eating.