• 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!