blueberry brioche pudding

How To Make blueberry brioche pudding

• 1

  Heat oven to 325 degrees. Lightly butter 4 (8-oz) custard cups or ramekins. Slice brioche crosswise into 1/2 inch thick slices. Lightly butter each slice with remaining softened butter.
• 2

  Divide brioche slices among custard cups, arranging them randomly upright and horizontal. Scatter 1/4 cup blueberries between and around brioche slices in each cup.
• 3

  In a medium-size bowl, beat together milk, eggs, 1/4 cup sugar, orange rind, and vanilla until well blended. Divide egg mixture evenly among custard cups, pouring it over brioche slices and berries. (tops of brioche will not be covered by egg mixture). Sprinkle remaining tablespoon sugar over each pudding.
• 4

  Place puddings in a 13 x 9 inch baking pan; pour hot water into pan to come halfway up sides of custard cups. Bake 35-40 minutes or until the brioche slices are toasted and each pudding is set around edges but slightly soft in center. Cool until warm before serving.
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