Raspberry Brioche Bread Pudding

• Vegetarian

• Produce

  • 1 Navel orange, Zest of
  • 1 cup Raspberries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 tbsp Cane sugar, organic
  • 1/4 tsp Sea salt, fine-grain
  • 1 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 loaf Brioche bread

• Dairy

  • 1/2 cup Creme fraiche or sour cream
  • 1 cup Whole milk

Found on forkknifeswoon.com

Ingredients

• 1 loaf brioche bread¹, cubed
• 3 Tbsp organic cane sugar, divided
• zest of one navel orange
• 1/4 tsp fine grain sea salt
• 2 large eggs
• 1/2 cup crème fraîche or sour cream
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup raspberries²

Directions

• Preheat the oven to 350° F. Lightly grease a baking dish with softened butter. Set aside.
• In a medium mixing bowl, use your fingers to combine 2 Tbsp sugar with the orange zest until fragrant and completely incorporated. Stir in the salt followed by the eggs, whisking until smooth. Whisk in the crème fraîche, milk, and vanilla.
• Evenly arrange the brioche cubes in the prepared baking dish. Spoon the egg mixture over the bread, being sure to completely moisten the top layer.
• Top with the raspberries, and sprinkle with the remaining 1 Tbsp sugar.
• Bake for 30-35 minutes, until puffed and golden. Cover loosely with aluminum foil as needed, if the bread begins to brown too quickly.
• Remove from the oven, and let cool for fifteen minutes, to set a bit before serving. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream.