Maple Sweetened Mixed Berry Bread Pudding
Servings:
8
prep time:
1 hour 0 mins
cook time:
50 mins
Total time:
1 hour 50 mins
Ingredients
FOR THE CUSTARD
-
1 loaf Brioche Bread, cut into 1-inch cubes
-
6 large eggs
-
2 large egg yolks
-
2 cups half and half
-
1 cup whole milk
-
¾ cup maple syrup
-
2 teaspoons vanilla extract
-
¼ teaspoon ground cinnamon
-
¼ teaspoon salt
FOR THE BREAD PUDDING
-
1 tablespoon butter, for greasing the casserole dish
-
2 cups mixed berries, fresh or frozen
-
Vermont Creamery Classic Goat Cheese, crumbled
8 oz
-
1 tablespoon cane sugar , optional
-
Vermont Creamery Crème Fraîche
¼ cup for topping (optional)
Directions
- Pre-heat the oven to 350º
- Spread the cubed Brioche on a large baking sheet and bake for 8-10 minutes, making sure to flip the bread halfway through to make sure they are evenly toasted. Take it out and let it cool on the counter for 10 minutes. Turn the oven off.,Whisk together the eggs, egg yolks, half and half, milk, maple syrup, vanilla extract, cinnamon, and salt in a bowl until totally combined
- Transfer the now-cooled Brioche cubes into the bowl and press gently to make sure that the bread is completely submerged into the liquid. Let it sit for 30 minutes, 15 minutes into it, turn the oven back to 350º
- To make the bread pudding, grease the bottom of a casserole dish thoroughly with butter. Add in half of the soaked Brioche and sprinkle it with half of the berries and half of the goat cheese. Repeat the same process with the rest of the bread, berries, and goat cheese. If preferred, sprinkle it with a tablespoon of cane sugar
- Bake 45-50 minutes or until the top of the bread pudding is golden brown. Let it cool for 45 minutes to an hour or until it is fully set.,When ready to serve, scoop some to a bowl and top it off with creme fraiche and seasonal berries (or any other fruit you like).
