Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, raspberry brioche pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
An elegant version of bread and butter pudding that ups the wow factor by using brioche. Mix the brioche into the custard. This raspberry brioche bread and butter pudding is made with an orange zest-flecked custard. Butter a large shallow ovenproof pie dish.
Raspberry Brioche Pudding is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Raspberry Brioche Pudding is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook raspberry brioche pudding using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Raspberry Brioche Pudding:
- Get 10-12 slices brioche
- Take 45 g butter
- Make ready 300 g raspberries
- Make ready 125 g sugar
- Get 4 eggs
- Prepare 500 ml double cream
- Get 300 ml milk
- Make ready 1 orange, zest only
White Chocolate and Raspberry Brioche Bread Pudding. Slice a brioche loaf into thick slices, and butter on one side, and arrange into a small or medium baking dish. Some popular breads to use for bread pudding include; brioche, challah, and sourdough bread. Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries.
Instructions to make Raspberry Brioche Pudding:
- Butter the brioche and cut the slices in half diagonally. Lay half of the slices in the bottom of a large ovenproof baking dish so that the corners overlap.
- Mash half of the raspberries with 3tbsp of sugar and spread over the brioche. Arrange the rest of the slices over the crushed raspberries then scatter over the remaining whole raspberries, tucking them in between the slices and nestling in any crevices.
- Beat the eggs in a bowl or large jug then beat in the remaining sugar, cream, milk and orange zest until well combined. Pour all over the brioche.
- Heat the oven to 170C/150C fan and allow the pudding to soak while the oven comes up to heat. Once hot, cook for 35-40 minutes so that the centre of the pudding has a wobble but there’s no runny liquid.
- I used Berry World raspberries because they are big and juicy and don't dry out in the oven. The recipe works well with Blackberries too.
Some popular breads to use for bread pudding include; brioche, challah, and sourdough bread. Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream. Brioche can stale quite quickly; when it does, don't throw it away, as it's your secret weapon when making this yummy, indulgent pudding. Cheesecake or bread and butter pudding, that's what he likes most.
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