Blueberry Mint Brioche Pudding

Blueberry Mint Brioche Bread Pudding

What can you do to make buttery brioche buns better? Why, soak it in vanilla-infused cream and milk, of course. Adding fresh antioxidant-rich blueberries isn’t such a bad idea as well, mainly so you can convince yourself that the resulting mess of creamy goodness is somewhat healthy.

Since this is based on a Daniel Boulud recipe, I felt like showing this amateur how it’s supposed to be done. I added my own twist to his instructions and put a bit more (way too much?) effort into the presentation. I also added contrasting warm and cool elements as well as crisp and creamy textures to make the brioche bread pudding light and decadent at the same time.

Alright then.

This is why late afternoon trips to Starbucks should be avoided, kids.

recipe adapted from Daniel Boulud
Yeastspotting at Wild Yeast Blog

Blueberry Mint Brioche Pudding

makes 8 servings

8 mint brioche rolls

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and scraped, or a few drops of vanilla extract
zest of 1 lemon
1/2 cup sugar
1 packet (7 grams) unflavored gelatin
8 ounces fresh blueberries

1 sprig of mint for garnishing (optional)

Notes:

  • The ingredients and instructions for this recipe are tweaked specifically for mint brioche rolls baked in a muffin pan or fluted brioche pans. The original recipe uses larger brioche loaves and calls for the addition of mint to the vanilla bean, milk, and cream mixture.

Preheat the oven to 325ºF. In a small saucepan, combine the milk, cream, vanilla, and lemon zest to a boil over medium heat. Remove from the heat and stir in the sugar and gelatin until thoroughly incorporated. Let cool for a few minutes. Strain the mixture to remove the mint and vanilla bean.

Go medieval on the petites brioches à tête and cut the tops off. Reserve the brioche tops. Using a melon baller or a small spoon, scoop out the inside of the brioche rolls, leaving a 1/4 inch thick crust on the sides and bottom.

Replace the hollow brioche in the pan used to bake it. Fill the brioche cups with blueberries and fill to the top with the warm cream mixture. Let the cream mixture soak into the bread for a few minutes and fill to the top again.

Blueberry Mint Brioche Bread Pudding in Pan

Bake for 15 to 20 minutes at 325ºF. Let the pudding cool in the pan to set, cover with plastic wrap, and refrigerate for a few hours before serving. Do not remove the pudding from the pan until thoroughly chilled.

To Serve:

Toast the brioche tops until crisp and completely warmed through. Gently remove the chilled bread pudding from the pan and plate. Garnish with mint leaves and replace the toasted brioche tops.

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29 Responses to “Blueberry Mint Brioche Pudding”

  1. Susan/Wild Yeast says:

    You are seriously trying to kill me, aren’t you? Blueberries/antioxidants notwithstanding. Holy crow those look good.

  2. Dee says:

    So apparently, it’s not just the camera that adds 10lbs! This is too much really, Jude ;)

    last blog post: Another one for the bread loony bin

  3. We Are Never Full says:

    what a beautiful display! looks delicious and “healthy” – i use that word loosely since i see fruit. great blog.

  4. [eatingclub] vancouver || js says:

    Daniel Boulud got nothin’ on these babies! ;) These are gorgeous: I thought nothing can top those cutesy brioche pawns. Well, I suppose technically you’re not topping them, you’re just putting the pudding inside.

    last blog post: Thai Basil Stir-fry

  5. Psychic Advice says:

    Great blog, subscribed to your rss feed. Thanks.

  6. MyKitchenInHalfCups says:

    Wooo, I think maybe we should all be trapsing over to get an over load of coffee. I’d happily start drinking espresso in the afternoon if I could come put with something as brilliant as this Jude. This is beautifully over the top excellent. Do you realize how messy it is to smile and drool at the same time!?

  7. Lydia (The Perfect Pantry) says:

    As if brioche weren’t over-the-top enough, now you’ve gone and made it completely beautiful! I love the idea of the cups filled with berries — what a sweet surprise.

    last blog post: The (More) Perfect Pantry: What’s out, what’s in, and enchiladas

  8. Becky says:

    Yum. These look perfect. I’d be perfectly satisfied with simple brioche but adding blueberries makes it irresistible.

    last blog post: Catching Up

  9. Jescel says:

    Got curious about your blog because I remember (faintly) the TV show Apple Pie, Patis, atbp during the 80’s, and I thought, you must be Filipino. I’m glad to have stumbled upon your blog through Foodbuzz..I always look forward to “meeting” Pinoy foodies….
    And hey, wow, I love brioche, I love blueberries and I love pudding.. and you’ve put them all together! this must have been awesome!

    last blog post: Hazelnut Tulipe

  10. Madam Chow says:

    How do you not weigh 300 pounds?! This looks wonderful!

  11. Susan – I’m hoping they cancel each other out.

    Dee – They’re in small portions. Should take about an hour on the treadmill to burn off.

    Amy – No guilt as long as it has fruit, right?

    js – Fun to eat, too. Just put the whole thing in your mouth and…

    Psychic – thanks!

    Tanna – I’m still shaking from the caffeine

    Lydia – It got an “awwww” reaction.

    Becky – I’m glad it didn’t turn the whole roll purple.

    Jescel – The documentary was such a big deal back then.. It’s a good representation of what the blog is about :)

    Madam – One word: Stairmaster

  12. Dragon says:

    These are so lovely and delicate. It almost seems a shame to eat them. Almost. :)

    last blog post: Herbed Artisan Bread

  13. Y says:

    Those are too cute. I love the idea! Am about to do something with brioche myself. Too bad I didn’t make individual ones, or I could’ve gone medieval on the tops as per instructions :D

    last blog post: Nuts over bananas, bananas over nuts.

  14. Clumbsy Cookie says:

    This is such a beautiful idea! Your blog is gorgeous!

    last blog post: Cookie Chips?????

  15. african vanielje says:

    I dunno, coffee is always good in my book, and too much effort for food is way better than too little. Besides, they look worth it to me.

    last blog post: Chocolate, children and perfect puppies.

  16. YeastSpotting July 18, 2008 | Wild Yeast says:

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  17. Cakelaw says:

    These puddings are so cute, and with those lusciosu blueberries, I am sure they were delicious.

    last blog post: Vanilla cupcakes with pink vanilla buttercream

  18. Ivonne says:

    Oh my, Jude, that is just stunning! Your blog is beautiful and very well-written.

    I love how you used the blogs as a vessel here. Nicely done!

    last blog post: Grain Power

  19. redmenace says:

    omigod. these are beautiful!!!!

    last blog post: This is living. A simple summer meal.

  20. dragon – Yeah almost.

    y – Should work fine with bigger brioche :)

    clumbsy – Thanks!

    vanielje – I stop when my hands start shaking from caffeine overdose

    cakelaw – Yup. Delicious stuff.

    ivonne – Thanks! Appreciate the kind words.

    redmenace – Thanks!

  21. peabody says:

    Those look absolutely adorable.

    last blog post: Are you pregnant?…nope, just fat

  22. YeastSpotting July 25, 2008 | Wild Yeast says:

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  23. Tom Aarons says:

    Wow! These look so incredibly beautiful and delicious.

    last blog post: Cambodian Sandwich Series (5) – Pate

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    I can’t believe how adorable these are!

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