{"id":591,"date":"2011-05-03T13:01:08","date_gmt":"2011-05-03T20:01:08","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=591"},"modified":"2011-05-03T20:35:27","modified_gmt":"2011-05-04T03:35:27","slug":"brioche-berry-pudding-something-gorgeous-for-mom-on-mothers-day","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2011\/05\/03\/brioche-berry-pudding-something-gorgeous-for-mom-on-mothers-day\/","title":{"rendered":"Brioche Berry Pudding – something gorgeous for Mother’s Day!"},"content":{"rendered":"
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This is a post I did a couple of years ago on Mother’s Day. It is bright, cheery and gorgeous, just the thing to make for mom,especially after such a long winter. We MN mom’s need a bit of sunshine!<\/p>\n
Some things are worth a little more effort, right! Like a dessert for your mom on Mother’s Day.\u00a0 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.<\/p>\n
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!<\/p>\n
Berry Pudding:<\/strong><\/p>\n makes 8 small Ramekins (6 oz.)<\/a><\/p>\n 2-pound loaf of Brioche<\/a>, baked in a loaf pan<\/p>\n 8 cups fresh or frozen berries<\/p>\n 2\/3 cups sugar<\/p>\n 1\/4 cup port<\/p>\n 1 teaspoon lemon zest<\/p>\n 2 teaspoons lemon juice<\/p>\n <\/p>\n I baked a 2-pound loaf of brioche in a Loaf Pan<\/a>. I let it rise for about 2 hours and it baked for almost 50 minutes. traditionally you would use stale bread for this pudding so you can bake the bread a day or two ahead<\/em>. Cut the loaf into 1\/4-inch thick slices.<\/p>\n <\/p>\n Using a Round Cookie Cutter <\/a>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.<\/p>\n <\/p>\n Then you will want to cut off the crusts and cut strips to line the sides of the ramekins.<\/p>\n <\/p>\n In a pot mix together the berries, sugar, port, lemon juice and zest.<\/p>\n <\/p>\n Cook just for a few minutes until the berries start to release some of their juices.<\/p>\n <\/p>\n