Wild Blueberry Brioche Breakfast Pudding
Recipe and photo contributed by Ame Gilbert
Prep Time: 30 minutes Cook Time: 45 minutes
Rich and fruity, this pudding is perfect for a cozy winter brunch.
7 cups torn brioche, white bread, or challah
Zest from one lemon
2 cups milk
1 cup cream
¼ cup maple syrup
1 teaspoon raw sugar
¼ cup frozen blueberries, divided
½ cup Blueberry Sauce, plus extra for garnish
1 cup vanilla or plain yogurt or Greek yogurt
- Preheat oven to 350°F. Toss the bread and lemon zest in a large bowl. In a small bowl, whisk the eggs, milk, cream, and maple syrup. Strain through a strainer over the bread. Let stand for 10 minutes to absorb the milk mixture.
- Butter a 9 by 5 by 3-inch loaf pan and sprinkle the sugar over the bottom. Pour half of the bread into the pan and smooth with the back of a spoon. Bury half of the frozen blueberries into the bread layer, poking with a finger or small spoon. Spread the Blueberry Sauce on top leaving a thin border around the edges. Pour the remaining bread over the sauce, then poke in the remaining blueberries.
- Place the loaf pan in a roasting pan. Fill the roasting pan with hot water to halfway up the sides of the loaf pan. Bake until pudding is brown on top but still slightly moist in the center, about 45 minutes. Cool for 10 minutes, then run a spatula or butter knife around the edges of the pudding and cut into 1-inch slices (the first slice is a bit hard to get out, but then it’s easy).
- While the pudding is baking, drain the yogurt in a fine mesh sieve over a bowl (or use Greek yogurt and skip the draining). To serve, spoon 1 tablespoon yogurt over the pudding slices, then 1 teaspoon blueberry sauce over yogurt. Serve immediately.
Brioche hamburger buns may also be used for the bread, incorporating the crusts. If using loaf bread, the crust may be trimmed if desired.