Blueberry Mint Brioche 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.

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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