I’m not a huge fan of bread pudding, but for some reason the desire to make it overcame me today. Why? I don’t know. Maybe because Colin had his second to last exam of his first year of dental school? Maybe to use up some fruit before our trip to Greece? Maybe just to say I’ve tried it? I’m still not sure how I got it into my head. I didn’t even really know what was in it.
Usually if I’m going to attempt a new dish, I will look up some recipes online right before leaving work to see if I need to pick any ingredients up on my way home. I suppose I was feeling particularly spontaneous today (or forgetful…) and I didn’t look anything up at work. As I walked home, I figured some nice buttery bread, eggs, cream, sugar would probably be the key ingredients, and that I could wing the rest. I would say it worked fairly well.
The bakery on the way home didn’t have full brioche loaves, so I got 4 muffin sized brioche… buns? I looked up some recipes once home, and this is the closest one that mine resembles. I used all 4 brioche buns, and the specified amount of custard filling in the recipe. The amount of bread was good, but I think maybe it needed a little more custard. And definitely more fruit on the bottom. There’s always next time.
Blueberry-Cherry Bread Pudding
4 brioche buns
1 c light cream
¾ c 2% milk
4 eggs
½ c organic sugar
1 tbsp vanilla extract
a handful cherries, pitted and cut into pieces
a couple of handfuls blueberries (total amount of fruit barely covered the bottom of the dish in a single layer)
a couple of tbsp large grain vanilla sugar (optional)
non-stick spray
Preheat the oven to 350ºF. Coat the bottom of a baking dish (maybe 8×8 or 9×9?) with spray. Set aside.
In a large bowl, whisk together the cream, milk, eggs, sugar, and vanilla until well combined. Let sit for a little till the bubble subside. While waiting, tear the brioche into pieces, and then add to the custard mixture. Mix gently till the brioche pieces are completely coated.
Places the berries and cherries in an even layer in the baking dish. Pour the brioche/custard mixture over the berries, trying to keep the berries under the brioche. Pat the brioche down with a fork, making sure they cover the entire surface (poke any berries back under the brioche). Sprinkle all over with vanilla sugar. Place the dish in the refrigerator for 10- 15 minutes.
Bake for 40-50 minutes, or until custard is set and the bread is golden around the edges. Remove from the oven and let cool slightly. Serve warm.
Serves ~6
