We love this breakfast favorite, Raspberry Brioche Bread Pudding recipe. Simple and delicious to prepare for weekend feasts and brunch.
2 tbsp unsalted butter, softened
1 – 14 oz loaf brioche bread, cut into 1 inch cubes
6 large eggs
2 cups whole milk
2 cups heavy cream
1 Navel orange, juiced
3/4 cup pure maple syrup
1 tbsp pure vanilla extract
1 tsp cinnamon
1/2 teaspoon salt
12 ounces fresh raspberries, divided
powdered sugar for garnish
Preheat the oven to 350 degrees with the rack in the middle.
Grease a 13X9 inch casserole dish with the softened butter.
Place the bread cubes in the casserole dish.
In a medium bowl, whisk together the eggs, milk, cream, orange juice, maple syrup, vanilla, cinnamon and salt. Fold in 1/2 of the raspberries. Pour the mixture over the bread and gently press into the bread with a spatula. Allow to soak for 10 minutes. Top with the remainder of the raspberries.
Cover the french toast with foil. Bake for 30 minutes. Remove the foil and bake for an additional 35 minutes or until the casserole is puffed and golden brown. Spoon pudding onto plates and serve with maple syrup and softened butter.