RASPBERRY BRIOCHE PUDDING

Name: RASPBERRY BRIOCHE PUDDING
Prep time: 15 min
Cook time: 32 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 piece brioche bread, cubed; 3 tbsp granulated sugar; 2 piece eggs; 0.5 cup sour cream; 1 cup whole milk; 2 tsp vanilla; 1 cup fresh raspberries; 0.5 piece orange zest

15 mins prepServes 6

Fluffy, pillowy brioche bread soaked in a fragrant custard bath — a simple & decadent sweet spring treat.

6 servings

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Instructions

Preheat oven to 350 F. Slice the brioche loaf into small cubes and set aside. In a large bowl, whisk together the eggs, sour cream, milk, vanilla, 2 tbsp sugar, and orange zest (if using). Add cubed bread and gently fold into the mixture until the bread has soaked up the custard. Be careful not to over mix and break up the bread. Transfer to a buttered baking dish and top with raspberries. Sprinkle with remaining 1 tbsp sugar and bake for 30-35 minutes. Cover with foil halfway through baking to avoid browning. Top with powdered sugar and a scoop of vanilla ice cream, serve warm. Enjoy!

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RASPBERRY BRIOCHE PUDDING

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