We know Francesca van Berk from her blog Francesca Kookt! , but recently she published her first (cooking) book Can I still have a snack? on the culinary education of children. We can share a recipe for this delicious brioche pudding with red fruit.
For 4 persons:
- 1 brioche bread, cut into 8 slices
- 3 eggs
- 100 ml whole milk
- 250 ml whipped cream
- 1 packet of vanilla-flavored sugar
- 100 grams of fresh, soft fruit (e.g. raspberries and blueberries)
- Powdered sugar to sprinkle
“An amazing pampering breakfast for the whole family. The bowl is just not licked empty at our house! The recipe is inspired by Donna Hay’s brioche dessert with lemon curd.
With some simple adjustments and less sugar, I found it even better for breakfast. Save the recipe for the weekend or a special occasion.”
Preheat your oven to 180 degrees and prepare a rectangular baking dish or cake tin in which you place the brioche bread slices in an overlapping manner.
Beat the eggs with the milk, cream and vanilla sugar and pour this evenly over the brioche bread. Divide the raspberries and blueberries over it and cover the dish with aluminum foil.
Put the dish in the oven for 20 minutes, covered, and then remove the foil. Bake for another 20 minutes until the top is lightly browned.
Let cool for 5 minutes on a wire rack, sprinkle with icing sugar and serve.
Source: Culy by culy.nl
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