Brioche Mango Berry Bread Pudding
- 173 g Tree Top Blueberry Puree
- 1 g lemon zest
- 12 g lemon juice
- 3 g honey
- 15 g cornstarch
- 28.50 g sugar
- 30 g brandy
- 162 g Tree Top Mango Puree
- 160 g Brioche or egg bread Loaf
- 150 g egg
- 117 g whipping cream
- 107 g whole milk
- 60 g sugar
- 26 g Frangelico or Amaretto
- 16.80 g vanilla extract
- 1.20 g almond extract
Preheat oven to 350 F. Cut bread in 1-inch cubes and place on baking sheet; toast for 10 minutes.
Whisk eggs, cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl. Pour over bread, pressing bread into custard mixture to soak all liquids.
Bake uncovered for 30-35 minutes. Cool slightly. Serve with Blueberry Coulis.
Place all ingredients in a medium saucepan and heat on medium heat to a simmer, stirring. Serve warm on bread pudding.