Blueberry Brioche Recipes
BAKED BLUEBERRY FRENCH TOAST CASSEROLE
Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 9
Steps:
- Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
- Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.
BLUEBERRY BRIOCHE
Rich, white rolls filled with brown sugar and blueberries, dusted with powdered sugar. The picture looks delicious- I can't wait to try it! From Saveur magazine.
Provided by Random Rachel
Categories Breads
Time 41m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt.
- Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour.
- Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.).
- Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.
Nutrition Facts : Calories 506.7, Fat 14.8, SaturatedFat 7.5, Cholesterol 87, Sodium 314.4, Carbohydrate 85.1, Fiber 2.3, Sugar 32.3, Protein 9.2
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the ingredients —in a stand mixer or bread machine — to form a smooth, shiny dough. This can take up to 15 to 20 minutes when kneading at medium speed in a stand mixer; we don’t recommend trying to knead this by hand.
- When the dough is developed (it will be very soft), transfer it to a greased bowl, cover, and let rise for 1 hour before refrigerating for at least 2 hours, or up to overnight.
- To make the filling: Whisk together the blueberry powder, confectioners’ sugar, and Instant ClearJel.
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- Pour the lukewarm milk into the bowl of a stand mixer and whisk in half of the sugar. Sprinkle the yeast over top of the mixture and allow it to dissolve, about five minutes. You may need to stir the yeast after a few minutes to allow it all to dissolve. Once dissolved, stir in the rest of the sugar, 1 cup of the flour, the eggs, salt, and cinnamon. Once incorporated, add in an additional 1-3/4 cups of flour, stirring on low to combine. Using the paddle attachment, increase the speed to medium (I use 4 on my mixer) and begin adding the butter a piece at a tim, stirring to barely incorporate after each addition. Continue to beat, scraping the sides of the bowl twice throughout the process, for 4 minutes or until the dough is moistened and stretchy, forming strands of stringy dough between the beater and the bowl. Toss the blueberries with the remaining 3 tablespoons of flour and stir or knead the blueberries into the dough on low speed until they’re combined and barely starting to burst
- Once the dough has doubled in volume, dump the dough out onto a barely floured surface and divide it in two equal pieces using a bench scraper or a sharp knife. Pat one piece of dough out into a rectangle roughly 8″x11″ and fold it lengthwise like you fold a letter, folding the bottom third up and the top third over top of it. Rotate the dough 90 degrees and pat it out into a rectangle again, repeating the folding process. Lightly grease two loaf pans (8 1/2″ x 4 1/2″ x 2 ¾) and gently work the dough into each pan with the seam facedown and cover the pans with plastic wrap. Allow them to rise a second time, about 1-1/2 hours until the bread has risen just barely over the lip of the pan, about ½-1”. The bread will continue to rise in the oven, so don’t worry if it’s not a lofty loaf yet. Keep in mind if you use a larger or smaller loaf pan, your rise will be slightly different.
- While the bread is rising, preheat the oven to 350 degrees and make the crumb topping. Stir together the flour, sugar, and cinnamon until combined. Then, use a fork to cut the butter and vanilla into the mixture until it is a coarse meal consistency. When the loaves have risen, gently brush them with a thin layer of cream and sprinkle the crumbs on top. You may have some crumbs leftover. Bake in the preheated oven for about 35-40 minutes, or until the loaves have tanned and are 190 degrees in the inside. Allow to cool for 20 minutes in the pan and then continue cooling on a cooling rack.
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