BLUEBERRY BRIOCHE BREAD PUDDING RECEIPE - Desserts Receipes

This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for atleast 6 hours before serving.

Ingredients
1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split and scraped, or a few drops pure vanillaextract

5 sprigs mint, 1 sprig, leaves only, reserved for garnish

Freshly grated zest of 1 lemon

1/2 cup sugar

4 gelatin sheets or 1 packet unflavored Knox gelatin

4 slices brioche or challah bread, cut 1/3-inch thick

8 ounces fresh blueberries
How to make Bread Pudding:

1. Preheat the oven to 325 degrees F. Combine the milk, cream,vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in asmall saucepan and bring to a boil over medium heat. Remove fromthe heat, stir in the sugar and gelatin, and let set for 3 minutes.Remove the mint and vanilla bean.
2. Place a baking cup 3 inches in diameter and 1-1/2 inches deeptop side down on the center of a slice of bread to cut out a diskthe size of cup. Discard the bread trimmings and set the bread diskaside. Repeat with the remaining 3 bread slices.
3. Fill 4 baking cups halfway with blueberries. Pour the warm milkmixture over the blueberries to fill each cup 3/4 full. Place 1bread disk in each cup over the blueberry mixture. Transfer to theoven and bake for 20 to 25 minutes (the custard should not becompletely set). Turn on the broiler and broil until the bread isnicely toasted. Remove from oven and set aside to cool. Refrigerated for several hours before serving.
To Serve: To unmold, run a small blade around the side of each cup and invert the blueberry bread pudding onto a dessert plate. Garnish with reserved mint leaves.