Ingredients:

  • 6 cups (450g) day-old brioche or challah, cubed into 1-inch pieces
  • 2 cups (300g) fresh mulberries
  • 2 tbsp (30g) unsalted butter, melted
  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) pure vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (60ml) maple syrup
  • 1 tbsp (15g) unsalted butter, melted

Instructions:

  1. Grease a 9x9 inch baking dish with 30g of melted butter.
  2. Scatter the brioche cubes evenly across the pan and toss in the fresh mulberries, pressing them gently into the gaps.
  3. In a large bowl, whisk the eggs and granulated sugar vigorously until the mixture becomes pale and slightly frothy.
  4. Slowly stir in the whole milk, heavy cream, vanilla extract, cinnamon, and salt.
  5. Pour the custard mixture evenly over the bread and mulberries, using a spatula to press the cubes down so they are fully submerged.
  6. Allow the pudding to rest for 10 minutes to ensure the bread absorbs the liquid.
  7. Preheat the oven to 350°F (175°C) and bake for 45–50 minutes until the top is mahogany-brown and the center has a slight jelly-like jiggle.
  8. Combine maple syrup and 15g of melted butter to create a glaze, then drizzle over the hot pudding before serving.