Blueberry Brioche Pudding

The perfect ending to a summer meal! At this time of year you may have an over-load of berries. Yes, this works with just about all berries. The attraction here is not only the deliciousness but the absolute ease of this recipe. Try it today. You and your family will not be disappointed.

Recipe

You will need a quart size bowl to use as a mold.

5 Cups fresh or frozen blueberries
Scant 1/2 cup water
1/2 Cup sugar
Pinch or 2 of cinnamon, optional
Teaspoon of lemon juice, optional
Generous 1/4 teaspoon salt

Brioche bread slices (7 to 8) cut 1/2 to 3/4 inch thick
Softened butter-2 to 3 tablespoons

Whipped cream for garnish, optional

In a medium sauce pan add all 6 of berry ingredients. Stir to mix and bring to a simmer over medium heat. Turn heat to low and simmer until all sugar is well dissolved and berries begin to become tender. If you prefer al dente berries remove from heat sooner. Set aside.

Butter each slice of brioche on one side. Line the bowl with the slices, butter side against the sides of the bowl. Fill in gaps with pieces of bread. Place a slice on the bottom of the bowl too.

Pour the berry mixture into the bowl. Top with remaining slice or two of brioche, butter side down. Again fill in any gaps.

Use a saucer that can rest inside the bowl’s edge slightly. Press firmly. Tilt the bowl to drain any excess juice. Juice can be served on the side later if desired.

Refrigerate for 5-6 hours.

Remove just before serving. Run a knife around the edge of the bowl to loosen. Invert the pudding onto a serving plate.

Serve with whipped cream flavored with your best vanilla extract and sweetened with powdered sugar. Or serve with sour cream or whipped creme fraiche.