Bought brioche and blueberries on sale. Berries are in season, super sweet and juicy, bursting with goodness vitamin C in particular. While berries are also perfect for breakfast or salad, they are also excellent in dessert such as this pudding. Make the most of blueberries with this must try pudding. 

Google” Brioche is a soft, rich, and lightly sweet French bread or pastry that’s made with eggs, butter, milk, and sugar. Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac, or with many other different savory fillings, such as fillet of beef en croute, foie gras, sausage, or cervelat lyonnais. Brioche can also be served with sweet fillings, especially fresh fruits, vanilla cream, or jam. Stale brioche can be topped with frangipane to make bostock.”

If you want some dessert that’s simple, quick and easy to make plus applaud from your guests. This is a truly comfort after meal dessert. While you entertain your guests. The dessert can be cooked in oven. Even when you are eating your main. Just put the timer next to you. This brioche is buttery soft, soaked in marsala wine and vanilla custard, and delicious. It’s a great pudding to end your meal. Let’s bake!!!

Ingredients

1 brioche gourmet sliced loaf, 500 g
1/2 brioche butter loaf, 200 g
300 ml thickened cream
300 ml vanilla custard
120 g granulated sugar
2 Tbs water
2 Tbs marsala wine
250 g blueberries, divide
2 Tsp vanilla extract
4 large eggs, beaten
2 large egg white, chilled
125 ml marsala wine, divide
butter or oil for greasing

Method

Preheat oven 160 degrees C. Greased the baking dish with butter. Tear or cut brioche into pieces and put in a deep baking dish; with a capacity of about 500ml / 2 cups for this; place about a third at the bottom of baking prepared dish. Make sure pieces fit so that there are no gaps; brioche is fabulously soft and mouldable, so this isn’t a hard job. Drizzle 75 ml marsala over it so that brioche lining is dampened. Scatter 125 g blueberries on top.

Repeat the process, lay brioche, drizzle remaining marsala then followed by blueberries. It looks like a beautiful golden patchwork. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

Caramelise the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes. Turn heat down to low and add thickened cream, vanilla extract and vanilla custard. Beating well to combined, then add 2 Tbs marsala wine. Take off the heat and, still beating, add the beaten eggs and the chilled egg white.

Pour the caramel marsala wine custard over the brioche and leave to soak for 10 minutes. Bake for about 40-60 minutes until golden and cooked. Let it cool for 10 minutes before serving. Serve with ice cream, vanilla custard, or thickened cream. Enjoy!!!

Note: Oven temperature may vary, you might need less or more time. You may want to use frangelico instead of marsala wine. You might want to use double cream instead of vanilla custard. You can use croissant, panettone or any stale bread.

https://helenscchin.com/2019/01/10/brioche-blueberries-pudding/

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