Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, raspberry brioche pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Raspberry Brioche Pudding is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Raspberry Brioche Pudding is something which I have loved my entire life. They’re fine and they look fantastic.
Raspberry Brioche Bread Pudding - an easy, indulgent dessert or sweet breakfast casserole recipe, made with brioche bread, a sweet vanilla orange custard, and vibrant raspberries. Top with powdered sugar or ice cream. Perfect for the holidays or feeding a crowd!
To begin with this recipe, we must prepare a few components. You can have raspberry brioche pudding using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Raspberry Brioche Pudding:
- Make ready 10-12 slices brioche
- Prepare 45 g butter
- Take 300 g raspberries
- Make ready 125 g sugar
- Make ready 4 eggs
- Take 500 ml double cream
- Prepare 300 ml milk
- Take 1 orange, zest only
Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries. This sumptuous classic raspberry summer pudding recipe from Tom Aikens makes the most of seasonal summer berries, offset by a cooling quenelle of vanilla crème fraîche. You need to prepare the puddings a day before serving, which makes them perfect for a fuss-free summer dinner party. Butter a deep pie dish and place brioche and raspberries into it.
Steps 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.
Serve warm with double cream or vanilla ice-cream. The custard within the bread pudding will continue to set up as it cools. Arrange the brioche in the dish to cover the base, filling in all the gaps. Raspberry Brioche Pudding: This pudding has a sharp fruity flavour from the raspberries with lovely sweet brioche. Try with ice cream for added indulgence.
So that’s going to wrap it up for this special food raspberry brioche pudding recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
