Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, raspberry brioche pudding. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Raspberry Brioche Bread Pudding - an easy, indulgent dessert or sweet breakfast casserole recipe, made with brioche bread, a sweet vanilla orange custard, and vibrant raspberries. An elegant version of bread and butter pudding that ups the wow factor by using brioche. Some popular breads to use for bread pudding include; brioche, challah, and sourdough bread.

Raspberry Brioche Pudding is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Raspberry Brioche Pudding is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have raspberry brioche pudding using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Brioche Pudding:

1. Take 10-12 slices brioche
2. Take 45 g butter
3. Get 300 g raspberries
4. Get 125 g sugar
5. Prepare 4 eggs
6. Take 500 ml double cream
7. Get 300 ml milk
8. Get 1 orange, zest only

Mix the brioche into the custard. Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream. Brioche can stale quite quickly; when it does, don't throw it away, as it's your secret weapon when making this yummy, indulgent pudding.

Instructions to make Raspberry Brioche Pudding:

1. Butter the brioche and cut the slices in half diagonally. Lay half of the slices in the bottom of a large ovenproof baking dish so that the corners overlap.
2. Mash half of the raspberries with 3tbsp of sugar and spread over the brioche. Arrange the rest of the slices over the crushed raspberries then scatter over the remaining whole raspberries, tucking them in between the slices and nestling in any crevices.
3. Beat the eggs in a bowl or large jug then beat in the remaining sugar, cream, milk and orange zest until well combined. Pour all over the brioche.
4. Heat the oven to 170C/150C fan and allow the pudding to soak while the oven comes up to heat. Once hot, cook for 35-40 minutes so that the centre of the pudding has a wobble but there’s no runny liquid.
5. I used Berry World raspberries because they are big and juicy and don't dry out in the oven. The recipe works well with Blackberries too.

I've used Brioche here but French, Italian or Belgian bread is good too. Cheesecake or bread and butter pudding, that's what he likes most. The Bake Off winner's new column continues with a twist on bread and butter pudding using brioche and raspberries. This raspberry brioche braid is ideal for breakfast, brunch, after school snack or makes a sweet gift We stopped at the store and bought perfect raspberries, I baked a lovely raspberry brioche braid. Comfort pudding with a brioche base, almond frangipane filling and apple topping.

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