Blackberry Summer Puddings
Brioche is made with milk, eggs and as much butter as a bread dough can possibly hold, adding luxury to this simple dessert. The bread’s fine, cake-like texture soaks up the inky juice of fresh summer blackberries to create a flavorful casing. A spoonful of crème fraîche added just before serving lends an extra measure of richness along with a pleasant tang to offset the intensity of the sweet-tart pudding.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 brioche loaf, about 1 lb.
- 4 pints blackberries
- 3/4 cup sugar
- Pinch of salt
- 1 lime
- Crème fraîche for serving