Summer Berry Brioche Mini Bread Pudding

Yield: 4

Author: Foodie On The Fly

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Summer Berry Brioche Mini Bread Pudding

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 3 ½ cups stale bread, preferably brioche, but any stale bread will do
• 4 eggs
• 2 cups whole milk
• 1 ½ cups fresh or frozen mixed berries (raspberries, blueberries, or blackberries)
• ¼ cup granulated sugar
• 1 tbsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/8 tsp salt
• four ramekins, buttered

Instructions

1. Slice the bread into medium cubes, set aside in a bowl.
2. In a separate bowl, combine the milk, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined. Pour this mixture into a measuring cup.
3. Place a handful of bread cubes into the well-buttered ramekins. The cubes should come over the top of each ramekin. Pour half the custard mixture over the bread cubes. Make sure each cube has a bit of moisture. The cubes may sink slightly and, if it does, you can add a few more bread cubes. Top with mixed berries.
4. Cover the ramekins with aluminum foil. Place ramekins on top of a sheet tray in a preheated 350°F oven, and bake for 35-40 minutes. The bread pudding is perfectly baked if a skewer or paring knife, when inserted, comes out with a few moist crumbs.
5. Remove from the oven and place on a wire rack. Let cool for about ten minutes.
6. Serve warm with any topping you like. (i.e. maple syrup, ice cream, whipped cream, powdered sugar)

Notes:

For a sweeter bread pudding, you can add another 1/4 cup of sugar.

Use unsalted butter for buttering the ramekins.

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