Blueberries, blackberries and raspberries are scattered through brioche cubes before the custard goes over, so the fruit bakes into every square.
While the pudding bakes, a small vanilla sauce is cooked on the stove from half-and-half, egg yolks, sugar and a teaspoon of cornstarch.
Why This Recipe Works
- Brioche soaks up custard and stays tender.
- Three berries give blue, black and red fruit through the pudding.
- Cornstarch helps the sauce thicken smoothly.
- Stirring constantly keeps the yolks from catching.
Oven and Stove at Once
The sauce is made while the pudding bakes.
In the oven
- Assemble
Brioche and berries in the buttered dish, custard poured over.
- 15 minutes
Rest so the bread absorbs the custard.
- 40 to 45 minutes
Bake at 350°F until set and 160°F in the center.
On the stove
- Whisk
Half-and-half, yolks, sugar, vanilla and cornstarch in a saucepan.
- Cook
Medium-low heat, stirring constantly, until thickened and at least 160°F.
Serve
Warm pudding over the vanilla sauce, finished with fresh mint.
How to Make It
Dish buttered
Heat oven to 350°F and coat a 9-inch square baking dish with unsalted butter.
Bread and berries
Spread brioche cubes, blueberries, blackberries, and raspberries in the dish.
Custard poured
Whisk 5 large eggs, whole milk, heavy cream, 2/3 cup granulated sugar, 2 teaspoons vanilla extract, and fine salt; pour over the bread and berries. Rest 15 minutes.
Baked to 160°F
Bake 40 to 45 minutes, until the center reaches 160°F and is set.
Vanilla sauce
For the vanilla sauce, whisk half-and-half, 2 large egg yolks, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and cornstarch in a saucepan. Cook over medium-low heat, stirring constantly, until thickened and at least 160°F.
Served
Serve the bread pudding with the vanilla sauce and fresh mint.
Ingredient Notes
- Day-old brioche
- Eight cups of cubes.
- Berries
- One cup each of blueberries, blackberries and raspberries.
- Half-and-half
- One cup, the base of the vanilla sauce.
Success Tips
- Toss the berries in among the cubes rather than piling them on top.
- Cook the sauce over medium-low heat and keep the whisk moving.
- Pour the sauce onto the plate first and set the pudding on top.
Serving Ideas
Spoon vanilla sauce onto each plate, set a warm square on it and finish with mint leaves.
Storage and Reheating
Refrigerate
Refrigerate the bread pudding and the vanilla sauce separately for up to 4 days.
Frequently Asked Questions
How thick should the vanilla sauce be?
Lightly thickened and at least 160°F, enough to coat a spoon.
Which berries go in?
Blueberries, blackberries and raspberries, one cup of each.
