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Empty CartRaspberry Brioche Pudding
- Duration: 110 min
- Amount: 16 People
Ingredients
- 590g fresh raspberries
- 120g sugar
- 1½ tablespoons lemon juice
- 3½ tablespoons cornstarch
- 420g milk
- 335g heavy cream
- 3 large eggs
- 100g sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons vanilla extract
- 380g stale brioche, torn into chunks
- 100g flour
- 70g sugar
- ½ teaspoon fine sea salt
- 70g salted butter, soft
- flowers
- ice cream
Method
Preheat the oven to 175°C and line a 23 × 23 cm square tin with parchment paper. In a bowl, combine the raspberries with the sugar and lemon juice, then set aside to macerate. Meanwhile, gently heat the milk and cream until just steaming. In a large bowl, whisk together the eggs, sugar, salt and vanilla until smooth, then slowly pour in the hot milk mixture, whisking constantly to avoid curdling. Add the brioche chunks and allow them to soak for 15 minutes, give the mixture a stir, and leave it to sit for a further 15 minutes.
In a separate bowl, mix the flour, sugar and salt, then rub in the butter until the mixture resembles a crumble. Stir the cornflour into the raspberry mixture until no dry patches remain. Pour the soaked bread and custard mixture into the prepared tin, spreading it evenly, then spoon the raspberries over the top and sprinkle with the streusel.
Bake for 50 to 60 minutes, then leave to cool for about 40 minutes before serving. If desired, decorate with fresh fruit and serve with ice cream.
Bake for 50 to 60 minutes, then leave to cool for about 40 minutes before serving. If desired, decorate with fresh fruit and serve with ice cream.