Blueberry and orange brioche pudding

Made with brioche rather than a standard loaf, this is a lovely light pudding. The combination of oranges and blueberries add a sharp fruity flavour to the otherwise creamy dish.

Ingredients

For the brioche bread

  • 500g flour gluten free
  • 5g xanthan gum
  • 10g dry yeast
  • 1tsp salt
  • 30g sugar
  • 6 eggs
  • 240g butter

For the cream mix

•    75g blueberries
•    2 egg yolks
•    2 whole eggs
•    40g sugar
•    300ml cream
•    Zest of 2 oranges

Method

For the brioche bread

  1. In a bowl mix the flour, yeast, salt and sugar followed by the eggs.
  2. Whisk for 10 mins, cover the bowl and leave it to rest in a warm place until the dough has doubled the size.
  3. Knock the dough and place it in the prepared tins.
  4. Leave it to prove in a warm place until it rises.  
  5. Meanwhile preheat the oven at 190°c and bake for approximately 30 mins.

For the cream mix

  1. Beat the egg yolks , whole eggs and sugar together until creamy.
  2. Add the cream, milk and the orange zest.  
  3. Slowly pour the mix over the brioche bread.
  4. Bake at a temperature of 160°c for approximately 30 mins.

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