• Sliced braided brioche Gabriel, thawed
• 3 cups milk or plant based alternative
• 1 tbsp vanilla extract
• ½ tsp ground nutmeg
• ¼ cup softened butter
• ½ cup sugar
• 4 eggs, lightly beaten
• 2 cups frozen wild blueberries
• 1 cup plain yogurt
• 2 tbsp maple syrup
• Place the oven rack on the middle shelf and preheat oven to 350F.
• Cut the brioche into cubes.
• In a big bowl, mix the milk with the vanilla and nutmeg.
• Add brioche to the wet ingredients and mix well. Set aside for a few minutes to let it soak.
• Meanwhile, in another bowl, cream the butter with the sugar with an electric mixer.
• Add the eggs to the butter mix and keep whisking until the mix is light and fluffy, or about 5 minutes. Add to the brioche mix and mix well.
• Add the blueberries and mix delicately.
• Pour the mix into an oven safe dish that can contain 8 cups (2L).
• Bake on the middle shelf for about 1h15 or until the pudding is golden and lightly puffed.
• Meanwhile, in another bowl, mix the yogurt with the maple syrup.
• Enjoy the pudding warm with a big spoon of creamy maple sauce.
• Bon appétit!