BLUEBERRY BRIOCHE BREAD PUDDING
This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for at least 6 hours before serving.
Yield: 4 servings
- 1 cup milk
- 1 cup heavy cream
- 1/2 vanilla bean, split and scraped, or a few drops pure vanilla extract
- 5 sprigs mint, 1 sprig, leaves only, reserved for garnish
- Zest of 1 lemon, grated
- 1/2 cup sugar
- 4 gelatin sheets or 1 packet unflavored Knox gelatin
- 4 slices brioche or challah bread, cut 1/3-inch thick
- 8 ounces fresh blueberries
Place a baking cup 3 inches in diameter and 1 1/2 inches deep top side down on the center of a slice of bread to cut out. A disk the size of the cup. Discard the bread trimmings and set the bread disk aside. Repeat with the remaining 3 bread slices.
Fill 4 baking cups halfway with blueberries. Pour the warm milk mixture over the blueberries to fill each cup 3/4 full. Place 1 bread disk in each cup over the blueberry mixture. Transfer to the oven and bake for 20 to 25 minutes (the custard should not be completely set). Turn on the broiler and broil until the bread is nicely toasted. Remove from the oven and set aside to cool.
Refrigerate for several hours before serving.
To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves. Serve.
Recipe from Cooking with Daniel Boulud.
Reproduced by permission from Random House,Inc.
Copyright © 1993 by Daniel Boulud
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