Blueberry Brioche Bread Pudding with Bourbon Sauce and Blueberry Compote


For Blueberry Compote:
For Bread Pudding:
  • 3 cups Stale Brioche or French Bread
  • 2 cups Milk
  • 2 Eggs
  • 1 cup Sugar
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 4 tbsp Butter, melted and cooled
  • 1/2 cup Dried Blueberries
For Creme Anglais:
  • 1/2 cup Whole Milk
  • 1/2 cup Whipping Cream
  • 3 large Egg Yolks
  • 3 tbsp Sugar
  • 1-2 inch piece of Vanilla Bean, split


For Bread Pudding:
  1. Preheat oven to 350 degrees
  2. Place stale bread in a bowl with milk and combine until bread is well-saturated with milk.
  3. With an electric mixer on high speed, in a separate bowl, beat eggs and sugar until thick and pale.
  4. Stir in vanilla, cinnamon, nutmeg and raisins into egg mixture. Add soaked bread to egg mixture and stir well. Let stand for 30-minutes.
  5. Transfer mixture to a greased baking dish.
  6. Bake until firm or until knife inserted comes out clean, about 45-50 minutes.
  7. Let bread pudding cool slightly.
For Creme Anglais:
  1. Combine milk and cream in a heavy saucepan. Scrape seeds from vanilla bean; add to milk. Bring milk to mixture to simmer and remove from heat.
  2. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk milk mixture into egg yolk mixture. Return mixture to saucepan and stir over low heat until thickened, about 5-minutes. Store in covered container and chill.
For Blueberry Compote
  1. Drain Blueberries and reserve ½ cup juice
  2. Bring juice and sugar to boil uncovered for 5 minutes
  3. Add cornstarch mixed with a small amount of cold reserved Blueberry juice
  4. Stir into boiling Blueberry and sugar mixture
  5. Cook until thickened
  6. Add Blueberries – cook for 3-5 minutes
  7. Remove from heat and stir in lemon juice
To Assemble:
  1. Plate warm bread pudding.
  2. Drizzle with Creme Anglais
  3. Top with blueberry compote
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