This is the most spontaneous post ever. I wasn’t planning on blogging this at all; was just going to post a photo or two on instagram and call it a day…but then it came out SO INSANELY GOOOOOD I couldn’t not share the recipe with you guys! That would be just plain selfish.
It is an incredibly indulgent yet simple affair. Every culture has some sort of traditional bread pudding, our Egyptian version is called “Omm Ali”, which translates to ‘Ali’s Mother’. Don’t ask. We always used to giggle about that as kids, because my cousin’s name is Ali and so we would call the pudding “Tant Nora”, which is his mother’s name. So mature.
Omm Ali is usually loaded with nuts and shredded coconut, and doesn’t involve eggs. I love it, but I would always request mine minus all the additions. I have nothing against nuts and coconut, but I just loved the gooey and soft milky pudding in its simplest squishy & comforting glory.
I have always wanted to try a version with brioche bread, just because it is so rich and fluffy and buttery…so I thought it would make a wonderful Easter breakfast treat! The addition of raspberries gives it bursts of fruity tanginess that just balances it so perfectly. A great thing about this pudding too is how easy it is to throw together, then the oven does all the work for you. It puffs up from the eggs and turns a gorgeous golden colour, with bits of the exposed bread turning crispy and contrasting the softness of the rest of the pudding wonderfully.
As indulgent Brioche bread is, I still tried to keep it on the (slightly) healthier side by sweetening it only ever so lightly with honey. It tastes even better and has more depth because of that.
This is the perfect thing to make for a lazy weekend breakfast or holiday, especially if you are feeding a crowd.
Happy Easter everyone!
- • 4-5 thick (2.5cm) slices of brioche bread
- • 4 eggs
- • 2 cups milk (500ml)
- • 1 tsp. vanilla extract or seeds from one vanilla pod
- • 3 tbsp. honey
- • ⅓ tsp. salt
- • 1 cup frozen raspberries (or mixed berries)
- • butter for greasing
- Preheat the oven to 180 degrees C. Place the brioche slices on a baking tray and toast them in the oven for 5-10 minutes until slightly golden. Cool slightly and cut each slice into 2 triangles.
- Use a bit of butter to grease a deep baking dish (the one I used is 24cm x 15cm). Arrange the triangles of bread into the dish, overlapping and squishing them together to fill up the dish. Scatter the raspberries on top, & push a few in between the slices of bread.
- In a bowl, whisk the eggs, milk, vanilla, salt & honey together well. Pour this mixture over the bread. Let stand for 10 minutes to absorb some of the liquid, then bake in the oven for 45-50minutes, or until deep golden and puffed up and the centre is still slightly jiggly. Serve warm.