• 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


  1. Preheat the oven to 350° F. Lightly grease a baking dish with softened butter. Set aside.
  2. 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.
  3. 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.
  4. Top with the raspberries, and sprinkle with the remaining 1 Tbsp sugar.
  5. Bake for 30-35 minutes, until puffed and golden. Cover loosely with aluminum foil as needed, if the bread begins to brown too quickly.
  6. 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.

RASPBERRY BRIOCHE BREAD PUDDING Rating: 4.5 Diposkan Oleh: First House