Blackberry Brioche Bread Pudding

Not only are we in the depths of winter at the moment in Melbourne, but we are also at the very start of our second lockdown to try and beat COVID-19. Going into this a second time, I think it was safe to say that there were some lessons that all of us took from what we experienced initially. While nowhere near as drastic as some other parts of the world, staying home except for quick, and essential, trips to the supermarket has become the new normal for us, for now. I’m lucky enough to have the space and time to be able to work from home and work on some new projects. For you that means plenty of new recipes coming soon!

I worked solidly through the first lockdown period – weekdays and weekends blended into one, so I didn’t really stop and take a break. What else was there to do? This time around I’m being kinder to myself – working on recipes that spark joy for not only me, but for my husband Isaac, and our neighbours who invariably end up with a lot of food on their doorstep. One of my favourite winter warmers, this blackberry brioche bread pudding, is not like any bread pudding you’ve had before. The inclusion of ever-so-perfect Driscoll’s blackberries takes a normally beautiful dish to delicious new heights. I can’t tell you how easy this recipe is to make – all it requires is a spot of patience to let the sumptuous cream mixture soak into the subtly sweet brioche overnight. As tempting as it may be to bake straight away, sit tight – I promise it is worth it in the end.

In addition to the bread pudding, I’m also sharing with you this incredible recipe for spiced pumpkin pancakes. Not only are they stunning with cinnamon and blackberries, they also pack hidden veg, which is always a bonus. Pairing the blackberries with mascarpone to adorn the spiced pumpkin pancakes was a stroke of genius. I can safely say that I’ll be using that combo for years to come.

Blackberries are not only amazing because of the burst of flavour they can give to any dish, but also are high in antioxidants, Vitamins C and E, folate and fibre – making them great for little kids (and big kids) alike! I remember picking blackberries a few different times as both a child and an adult. There was always a high likelihood of getting scratched. But an even higher likelihood of being rewarded with one of the most beautiful berries you can get. That first bite lets you know that it was all worth it.

I still love cracking open a punnet of Driscoll’s blackberries. With over 100 years’ experience, and one of Australia’s biggest Australian-grown berry distributors, I’m never disappointed with the quality and flavour of what I’ve bought. These two recipes show off these stunning in-season berries beautifully and I have no doubt the whole family will be rapt to see either of these dishes waiting for them on the kitchen table!

Happy cooking, Mel x

This post was made possible in partnership with Driscoll’s Berries.

Blackberry Brioche Bread Pudding

Serves 6

Ingredients:

1 loaf of brioche bread, sliced into 8 or so thick slices

300mL thickened cream

300mL milk

5 eggs

Rind of half an orange

1 tsp vanilla bean paste

125g punnet Driscoll’s Blackberries

½ cup chopped dark chocolate

2 tbs brown sugar

Method:

Slice each square slice of brioche in half, creating two triangles.

Place them into a baking dish ‘standing up’ with the point of the bread sticking out of the dish. You can squash the bread in to make it fit to your dish if need be.

In another bowl, whisk together cream, milk, eggs, orange and vanilla. Pour the cream mixture over the sliced bread, letting it soak in. Poke the blackberries and chocolate pieces in between the bread slices. Let the pudding soak for at least an hour or overnight in the fridge.

Preheat the oven to 180C and sprinkle the sugar over the top of the pudding. Bake for 45-50 minutes until the top is golden and crusty.

Depending on your baking dish, you might need a little less or more time in the oven so just check it after 35 minutes. Best served warm.