Blueberry Brioche Bread Pudding

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 vanilla bean, split and scraped, or a few drops pure vanilla
• extract
• 5 sprigs mint, 1 sprig, leaves only, reserved for garnish
• Freshly grated zest of 1 lemon
• 1/2 cup sugar
• 4 gelatin sheets or 1 packet unflavored Knox gelatin
• 4 slices brioche or challah bread, cut 1/3-inch thick
• 8 ounces fresh blueberries

1. 1. Preheat the oven to 325 degrees F. Combine the milk, cream,
2. vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
3. small saucepan and bring to a boil over medium heat. Remove from
4. the heat, stir in the sugar and gelatin, and let set for 3 minutes.
5. Remove the mint and vanilla bean.
6. 2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
7. top side down on the center of a slice of bread to cut out a disk
8. the size of cup. Discard the bread trimmings and set the bread disk
9. aside. Repeat with the remaining 3 bread slices.
10. 3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
11. mixture over the blueberries to fill each cup 3/4 full. Place 1
12. bread disk in each cup over the blueberry mixture. Transfer to the
13. oven and bake for 20 to 25 minutes (the custard should not be
14. completely set). Turn on the broiler and broil until the bread is
15. nicely toasted. Remove from oven and set aside to cool. Refrigerate
16. for several hours before serving.
17. To Serve:
18. To unmold, run a small blade around the side of each cup and invert
19. the blueberry bread pudding onto a dessert plate. Garnish with
20. reserved mint leaves.

milk, heavy cream, vanilla bean, mint, lemon, sugar, gelatin sheets, bread, blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-brioche-bread-pudding-50042622 (may not work)