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Recipe: Raspberry Brioche Bread Pudding

Authoradmin
DifficultyBeginner

We love this breakfast favorite, Raspberry Brioche Bread Pudding recipe. Simple and delicious to prepare for weekend feasts and brunch.

Yields1 Serving
Prep Time5 minsCook Time1 hr 5 minsTotal Time1 hr 10 mins
 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
1

Preheat the oven to 350 degrees with the rack in the middle.

2

Grease a 13X9 inch casserole dish with the softened butter.

3

Place the bread cubes in the casserole dish.

4

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.

5

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.

Ingredients

 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

Directions

1

Preheat the oven to 350 degrees with the rack in the middle.

2

Grease a 13X9 inch casserole dish with the softened butter.

3

Place the bread cubes in the casserole dish.

4

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.

5

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.

Recipe: Raspberry Brioche Bread Pudding

~ Marla Meridith

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