Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raspberry brioche pudding. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Raspberry Brioche Pudding is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Raspberry Brioche Pudding is something which I’ve loved my whole life.
An elegant version of bread and butter pudding that ups the wow factor by using brioche. BerryWorld raspberry brioche pudding - This pudding has a sharp fruity flavour from the raspberries with lovely sweet brioche. Try with ice cream for added indulgence.
To begin with this particular recipe, we have to prepare a few components. You can have raspberry brioche pudding using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry Brioche Pudding:
- Take 10-12 slices brioche
- Make ready 45 g butter
- Get 300 g raspberries
- Take 125 g sugar
- Make ready 4 eggs
- Get 500 ml double cream
- Make ready 300 ml milk
- Make ready 1 orange, zest only
Some popular breads to use for bread pudding include; brioche, challah, and sourdough bread. This raspberry brioche bread and butter pudding is made with an orange zest-flecked custard. Butter a large shallow ovenproof pie dish. In a jug beat the egss, milk and sugar and pour over the brioche.
Instructions to make Raspberry Brioche Pudding:
- Butter the brioche and cut the slices in half diagonally. Lay half of the slices in the bottom of a large ovenproof baking dish so that the corners overlap.
- Mash half of the raspberries with 3tbsp of sugar and spread over the brioche. Arrange the rest of the slices over the crushed raspberries then scatter over the remaining whole raspberries, tucking them in between the slices and nestling in any crevices.
- Beat the eggs in a bowl or large jug then beat in the remaining sugar, cream, milk and orange zest until well combined. Pour all over the brioche.
- Heat the oven to 170C/150C fan and allow the pudding to soak while the oven comes up to heat. Once hot, cook for 35-40 minutes so that the centre of the pudding has a wobble but there’s no runny liquid.
- I used Berry World raspberries because they are big and juicy and don't dry out in the oven. The recipe works well with Blackberries too.
White Chocolate and Raspberry Brioche Bread Pudding. Slice a brioche loaf into thick slices, and butter on one side, and arrange into a small or medium baking dish. Mix the brioche into the custard. Brioche can stale quite quickly; when it does, don't throw it away, as it's your secret weapon when making this yummy, indulgent pudding. Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries.
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