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Brioche Berry Pudding – something gorgeous for mom on Mother’s Day!
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by Zoe, April 27, 2009
Filed Under Recipes, Special techniques | 26 Comments
Some things are worth a little more effort, right! Like a dessert for your mom on Mother’s Day. This berry pudding is really very simple to make, but I admit it will take just a bit longer than 5 minutes to put together. Berry puddings are a slightly retro English sweet and I think they deserve a come back. Their drop dead gorgeous color comes from the dark berry juice soaked brioche, hiding a treasure of sweet, slightly drunken berries within.
You just can’t resist something this wonderful and if you have a bucket of brioche on hand it will go together really very easily. Happy Spring to you all!
Berry Pudding:
makes 8 small Ramekins (6 oz.)
2-pound loaf of Brioche, baked in a loaf pan
8 cups fresh or frozen berries
2/3 cups sugar
1/4 cup port
1 teaspoon lemon zest
2 teaspoons lemon juice
I baked a 2-pound loaf of brioche in a Loaf Pan
Using a Round Cookie Cutter cut a piece of the bread to fit the bottom of your ramekin. I used my individual Charlotte molds, but you can use any size ramekin. It is very dramatic to present this as one large pudding as well as individuals.
Then you will want to cut off the crusts and cut strips to line the sides of the ramekins.
In a pot mix together the berries, sugar, port, lemon juice and zest.
Cook just for a few minutes until the berries start to release some of their juices.
Using a Slotted Spoon
Using the cookie/biscuit cutter cut another circle to fit over the top of the berries.
Spoon some more of the juice over the top of the puddings.
Cover the ramekins with plastic wrap and then weigh them down with cans or something else heavy. Place the puddings in the refrigerate to set for about 24 hours. You will want to check them after several hours to make sure that they have enough juice to soak the bread. If they do not, add more of the reserved juices and return to the refrigerator.
When you are ready to serve them, invert onto a serving plate. I like mine with a bit of Creme Anglaise or ice cream and an edible flour to garnish.
Comments
Kelly said...
April 27, 2009 at 1:08 pm
What a beautiful color! I love that it is filled with berries. I would love to try it with strawberry, raspberry or even blueberries!
Jenni said...
April 27, 2009 at 1:11 pm
This is just lovely. Berry puddings are so wonderful and easy to make. That they’re a vibrant fuchsia is just an added bonus!
Jen Yu said...
April 27, 2009 at 1:13 pm
An absolutely stunning color. I’ve seen the reds, but never such a lovely purple. What a delightful treat for Mom.
Tammy Gardner said...
April 27, 2009 at 3:14 pm
This is lovely. I have a few questions unrelated to this. I checked the book out on Saturday.
I saw that there are two different temperatures listed for the buttermilk dough. 350 if you’re baking it in a loaf, and 375 if you are baking it freeform? Is this accurate?
In the pecan caramel rolls, you use unsalted butter for the top, and salted butter for the filling. How much salt would I put in if I used unsalted butter there, too?
And Instead of the barley flour in the ksra, can I just grind pearl barley or hulled barley in the blender instead?
Thank you for your patience.
Rhiannon said...
April 27, 2009 at 5:25 pm
What a gorgeous color 
And it looked like these were a ton of work. But mom’s are always worth the efforts! Nice job!
Sharon said...
April 28, 2009 at 1:13 am
Hi Zoe, THAT LOOKS SSPECTACULAR….So beautiful……can’t help but praise God for all these wonderful flavors and colors He has blessed us with for us to enjoy!
YOU ARE GIFTED, NO DOUBT! So simple and yet…
Ramya said...
April 28, 2009 at 5:01 am
Wow, loved the colour. A delight for berry lovers. Nice one!
Jeff said...
April 28, 2009 at 7:10 am
Great idea and looks amazing. I have never attempted a brioche dough before but I think that may have to be remedied.
Plus it would throw mom off if I showed up with something that I baked.
Suzan said...
April 28, 2009 at 8:43 am
Looks terrific! If I wanted to make one large pudding, what is the best way?
Tracy said...
April 28, 2009 at 11:56 am
This is wonderful! I will definitely have to try it.
Mary said...
April 28, 2009 at 1:40 pm
Wow!! Those are so beautiful. Do you think they could be made in a muffin pan? So, they do not get baked and are served cold?
Jen said...
April 28, 2009 at 1:58 pm
Simply stunning! A great idea for mom!
zoe said...
April 28, 2009 at 9:24 pm
Hi Tammy,
I bake the buttermilk at 350 degrees for both loaf pan and free form loaves.
I like salt in my caramel rolls so I usually use salted butter for both the top and the filling. If you use unsalted butter than just add salt to taste, perhaps start with a 1/2 teaspoon and see what you think.
I’ve never tried to grind my own barley, but it is certainly worth a try. It should work to grind either variety.
Thanks, Zoë
zoe said...
April 28, 2009 at 9:28 pm
Hi Suzan,
Depending on the size of the large mold you choose, you will have to piece the bread together to make it fit. Line the mold, just as I did and fill it with all of the berries. if you have some left over, just spoon them onto the plate when serving.
If this didn’t address your question let me know.
Cheers, Zoë
zoe said...
April 28, 2009 at 9:30 pm
Thank you everyone. I wish I could take credit for the color, but that is good old mother nature at work!
Zoë
Nake-id Knits said...
April 29, 2009 at 7:36 am
Can woman live on bread alone?…
Can woman live on bread alone?…
Tammy Gardner said...
April 29, 2009 at 8:20 am
Thank you Zoe. Please add this typo to the errors page. In the introduction to the buttermilk bread recipe, it says to bake at 375. It says 350 in the recipe. I haven’t seen barley flour in the store, so I would pulverize it in the blender or food processor. I’ve done that with oatmeal. Some of the errors still haven’t been fixed, even in the book I got at Barnes and Noble. The pudding looks delicious.
Tammy Gardner said...
April 29, 2009 at 3:15 pm
Hi, it’s me again. I baked a loaf today and it worked pretty well. I have yet another question. In the Sun-dried Tomato bread on page 112, it says to roll the dough out to 1/4 inch thick. Is this accurate? All the others have you rolling it out to 1/2 inch. Next, I’m going to try deli rye bread. Thank you.
zoe said...
April 29, 2009 at 7:22 pm
Hi Tammy,
I’m thrilled that you are baking so many recipes from the book. Yes, the directions on page 112 are correct for the sun-dried tomato bread. It is rolled thin and stuffed with the tomatoes and cheese then rolled back up. When you slice it you will have a lovely spiral.
Enjoy, Zoë
Julia said...
April 30, 2009 at 8:28 am
That’s beautiful, Zoe. A feast for the eyes and for the palate!
How do you get your loaf breads to rise so much? Mine have great crust and crumb, but they never rise enough — even with oven spring — to overflow the edges of the pan and make a real “sandwich bread” style loaf. Any tips or tricks?
zoe said...
April 30, 2009 at 9:38 am
Hi Julia,
I filled my loaf pan nearly to the top, let it rest for nearly two hours before baking and baked it for almost an hour. just more dough in the pan should do the trick.
Thanks, Zoë
Margot Miller said...
May 3, 2009 at 9:30 am
Zoe! Couldn’t wait for Mothers’ Day. I tried this yesterday in a small deep (1 qt ?) tapered bowl and it was perfect even though I had only 10 hours to chill and compress it!
I lined the bowl with brioche bread pieces and used sliced frozen strawberries and frozen blackberries for the center.
This was fun, easy and VERY impressive.
Thank you both for all of your interactive help for your fans.
Margot
zoe said...
May 3, 2009 at 9:37 pm
Hi Margot,
I can’t tell you how excited I am that you tried this! Isn’t it just lovely. I don’t think people believe the color in the photo, you just have to make it to believe it!
Thanks, Zoë
IK said...
May 4, 2009 at 7:11 am
I may have a strange question but I am looking at converting the enriched dough recepie into a vegan one: can I use the Bob’s Red Mill Egg replacer instead of eggs to achieve the briosh dough?
jeff said...
May 5, 2009 at 3:16 pm
Hey, it’s worth a try. I haven’t done it and I’m pretty sure Zoe hasn’t either. Will you let us know how it comes out?
Maria said...
April 27, 2009 at 1:05 pm
LOVE the color! Such a fun dessert!