Brioche Pudding with plums
The Brioche Pudding with Plums is a Euro-inspired dessert that exudes the warmth and richness of autumn. Discovered in a quaint cafe, this delightful treat combines the lush sweetness of plum jam and the creamy luxury of mascarpone into a soul-warming dish. Its soft, buttery brioche layers perfectly contrast with the velvet texture of plum jam and the smooth mascarpone, offering a medley of comforting flavors. Inspired to recreate this dessert, the quest involved balancing the tartness of plums with the sweetness of brioche, aiming to replicate that unforgettable cozy cafe experience. This recipe, now shared, invites everyone to experience the rich, indulgent flavors and textures, bridging cherished memories and the essence of European autumn with every bite.
Equipment
- 1 blender
- 1 steamer
Ingredients
- 150 grams of bread brioche
- 150 ml whipping cream 33%
- 60 g of mascarpone if you can find the cream fat content more than 43%, you can simply take 250 ml of cream instead of a mixture of 33% + mascarpone
- 3 eggs
- 3 tbsp Roma
- 4 tbsp caster sugar
- 300 g plums without bones
- cinnamon to taste
- 2 tbsp plum jam
Instructions
- Cut the crust from the bread, cut or broken into smaller pieces.
- Soak the brioche with cream and mascarpone. You can knead the bread good hands, that no pieces or split using a blender.
- Plum cut in half and remove pits.
- Beat the eggs with the sugar, rum and cinnamon. Connect with the soaked brioche and plum.
- gauze folded into three layers, put the dough on it, tie a knot. The dough should be is covered in gauze tightly on all sides. Cook in a steamer for 1 hour, adding water if necessary. You can cook in a saucepan: pour water (1 4 volumes), put the pudding in a colander, tightly close the lid.
- Dilute 1 tablespoon jam water and pour over the pudding.