Frenchie Brioche Breakfast Pudding

Bread Pudding muffins, Kahlua whipped cream and raspberry and blueberry compote.

This recipe was created this morning when I had the craving for french toast and bread pudding. I figured why not make a breakfast for now and a dessert for later. I was not feeling great when I woke up and I needed something to put me in a better mood. When I make french toast, I typically use 2 slices of brioche or challah bread to keep the serving small especially since french toast is such a rich dish. I wanted something that would still give me that serving size of french toast but with a bread pudding preparation. By opting for this, I could stick them in the oven, continue my morning routine and also roast some sweet potatoes for a meal later. Two birds, one stone.

This recipe is a great way to use fresh berries and satisfy your sweet tooth without overdoing it.

Makes 6 muffins; serves 6 for dessert and 3 for breakfast.

Ingredients:

2 cups milk

1 1/2 tbsp butter

1/2 teaspoon vanilla extract

1/4 tsp cinnamon 

1/8 tsp nutmeg

1/8 tsp ground ginger

2 1/2 tbsp sugar

6 Slices brioche toast

1 egg, beaten

Whipped cream:

1/2 cup heavy cream

1 tsp sugar

1 teaspoon Kahlua 

Berry Compote:

1/4 cup raspberry 

1/4 cup blueberry 

1 tbsp unsalted butter

1/4 tsp vanilla extract

1 tsp brown sugar

Confectioners sugar for garnish. (You can also add pure maple syrup, I omitted it to reduce the amount of sugar in the dish)

Bread Pudding mixture:

Preheat oven to 350 degrees. In a saucepan on low heat, add milk, butter, vanilla extract and sugar. Cook until the butter is melted, set aside to cool. Butter a 1/2 dozen muffin pan. Cube the bread. When the milk has cooled, add in the beaten egg and whisk; place the bread into the mixture and let sit for about 10 minutes letting it absorb the custard. Place bread mixture into the greased muffin pan and bake for 12 minutes, or until custard has set. It should still be a little wobbly and the edges browned. Serve warm. 

Kahlua Whipped Cream:

Whisk heavy cream and sugar until it peaks. Add in Kahlua and lightly mix until completely blended. Keep refrigerated while you make the berry compote.

Berry Compote:

Add butter to saucepan. When the butter has melted, add in the berries, sugar and vanilla extract. On medium heat cook the berries for 4 minutes. Lower to low heat and cook for another 4 minutes. 

Plating:

Place muffin in the center of a saucer sized plate. Top with the berry compote. Sprinkle the muffin and plate with confectioners sugar and add a dollop of Kahlua whipped cream on top.

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