Raspberry Brioche Bread Pudding

Serves 8
by Tenina Holder

On my recent trip to the USA, I encountered a restaurant based entirely around bread! Kneaders became my new favourite lunch place…we Knead one here…I need to knead, and I need to Kneaders! So in an effort to recreate their humbly named dessert of note; Bread Pudding, which sports some raspberries and to die for custard, I made my own version of brioche from For Food’s Sake without the chocolate and cherries and then proceeded with the following recipe. If you don’t want to get so extreme with the whole 'making your own brioche' thing, just buy some and then let it go stale. (A crying shame I know…but a good end result!)

Need

Do

1  

Cut brioche into cubes. Butter a deep pie dish and place brioche and raspberries into it. Set aside.

2  

Place all remaining ingredients except raw sugar into TM bowl and blend 20 sec/speed 6.

3  

Pour over brioche, allowing bread to soak in the egg custard mixture a little at a time until you have finished the mixture.

4  

Preheat oven to 170ºC while you allow the pudding to soak for at least 10 minutes.

5  

Sprinkle generously with raw sugar and bake 30 minutes. Turn dish around and bake further 15 minutes until golden and crunchy on the top and a little wobbly in the middle…a lot like me really!

More

Serve warm with vanilla custard.

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