BLACKBERRY BRIOCHE BREAD PUDDING
Servings: 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
Instructions
- 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.