Brioche & Berry Pudding From Vicki Wells, Pastry Chef, Mesa Grill Yield: 4 servings

Wine suggestion Everybody loves Muscat. There are great examples from all over the world. Try one from one of the progressive winemakers in California.

 

• 1/2 loaf of brioche
• 2 Golden Delicious apples, peeled, cored and coarsely chopped
• 1/2 cup sugar
• 1/2 fresh vanilla bean, split & scraped
• Juice of 1 orange
• 3/4 cup wild blueberries
• 3/4 cup mixed raspberries, chopped strawberries and blackberries
• 2 teaspoons freshly squeezed lemon juice
• 1 Tablespoon crème de cassis
• 1 1/2 sticks unsalted butter, melted

Place the apples, sugar, vanilla bean and seeds, and orange juice in a medium nonreactive pot and cook over low heat until the apples begin to soften. Add the blueberries and cook, stirring frequently, until the mixture softens and most of the liquid evaporates. Remove from heat and let cool. Remove vanilla bean. Fold in mixed raspberries, strawberries and blackberries.

Preheat oven to 375°F. Slice brioche in 1/4-inch-thick slices and remove the crust. Brush each slice of the brioche with the butter on both sides and then cut each slice into 4-6 rectangles.

Line four 4-inch ramekins with brioche pieces, overlapping to create a secure lining. Fill each ramekin with the apple-berry mixture, packing tightly. Place the ramekins on a baking sheet and bake until bread is golden brown, about 12-15 minutes. Let sit for 5 minutes, unmold and serve warm with mixed berry ice cream or whipped cream.

Wine suggestion

Everybody loves Muscat. There are great examples from all over the world. Try one from one of the progressive winemakers in California.