Best Blueberry Brioche Recipes

BLUEBERRY BRIOCHE BREAD PUDDING

Steps:

• 1. Preheat the oven to 325 degrees F. Combine the milk, cream, vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a small saucepan and bring to a boil over medium heat. Remove from the 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 deep top side down on the center of a slice of bread to cut out a disk the size of cup. Discard the bread trimmings and set the bread disk aside. Repeat with the remaining 3 bread slices. 3. Fill 4 baking cups halfway with blueberries. Pour the warm milk mixture over the blueberries to fill each cup 3/4 full. Place 1 bread disk in each cup over the blueberry mixture. Transfer to the oven and bake for 20 to 25 minutes (the custard should not be completely set). Turn on the broiler and broil until the bread is nicely toasted. Remove from oven and set aside to cool. Refrigerate 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.

FRESH BLUEBERRY BRIOCHE

Steps:

• Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
• Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.
• Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.
• Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.
• Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.
• Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
• Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.
• Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.
• Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.

BLUEBERRY BRIOCHE

Steps:

• In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt.
• Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour.
• Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.).
• Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.

BLUEBERRY BRIOCHE PUDDING

Steps:

• Heat oven to 325 degrees. Lightly butter 4 (8-oz) custard cups or ramekins. Slice brioche crosswise into 1/2 inch thick slices. Lightly butter each slice with remaining softened butter.
• Divide brioche slices among custard cups, arranging them randomly upright and horizontal. Scatter 1/4 cup blueberries between and around brioche slices in each cup.
• In a medium-size bowl, beat together milk, eggs, 1/4 cup sugar, orange rind, and vanilla until well blended. Divide egg mixture evenly among custard cups, pouring it over brioche slices and berries. (tops of brioche will not be covered by egg mixture). Sprinkle remaining tablespoon sugar over each pudding.
• Place puddings in a 13 x 9 inch baking pan; pour hot water into pan to come halfway up sides of custard cups. Bake 35-40 minutes or until the brioche slices are toasted and each pudding is set around edges but slightly soft in center. Cool until warm before serving.

BLUEBERRY BRIOCHE

Steps:

• Dissolve yeast and granulated sugar in 1/4 c. warm water; set aside until frothy (about 10 min). Add half of the brown sugar, milk, butter, syrup, eggs and yolks to yeast mixture. Stir well with a fork. Add flour and salt. Mix with hands into a rough ball. Transfer dough to a lightly floured surface; kneed until smooth, 3-4 min. Grease a large bowl with 1 tbsp oil, nestle dough inside. Cover bowl with plastic. Set aside to let rise in a warm spot until dough doubles in size (about 1 hr). Preheat oven to 350. Transfer dough to lightly floured surface and knead gently for 30 seconds. Roll nto a 10" x 16" rectangle. Sprinkle remaining brown sugar and blueberries over top and roll up very tightly lengthwise, tucking in any escaped filling. Grease 2 6-muffin tins with remaining oil (don't use a 12-muffin tim or the brioche in the middle won't have room to expand) Cut dough crosswise into 12 equal rolls. Place rolls, flat side up in tins, gently squeezing them to fit. Set aside, covered with plastic to let rise for 15 min. Uncover and bake brioche until cooked through and light golden (about 35 min.) Unmold on a rack to cool. Dust with confectioners sugar.