banana and blueberries brioche pudding

ingredients:

• 5 bakerly brioche rolls
• 1 ½ cups of milk
• 1 egg
• 1/3 cup of sugar
• 1 tsp of vanilla extract
• 1 large ripe banana (or 2 smalls if you are a banana lover)
• ½ cup of fresh or thawed blueberries
• 1 pinch of grated nutmeg
• 1 pinch of cinnamon

instructions:

1. Let’s get it started: set your oven to low broil.
2. Cut your brioche rolls into small cubes, align them on a baking tray and place it in the oven for 2 minutes or until golden.
3. Let the brioche croutons sit for around 10 minutes to let them harden.
4. In the meantime, preheat your oven to 325˚F.
5. Once the brioche cubes are nice and crunchy, put them in a large bowl, add the milk, and set aside, always making sure to stir the mixture every now and then to ensure all the brioche cubes absorb the milk.
6. In another bowl, mash your banana, add the sugar, a beaten egg, the vanilla extract and the spices.
7. Once the brioche rolls absorbed all the milk (around 10 minutes), gently add the brioche to the banana mixture.
8. Add the blueberries and pour the mixture in a small non-stick dish.
9. Place the dish in your oven and cook for 45 minutes.
10. Once cooked, let it cool down, top it off with some fresh fruits (bananas, blueberries or else) and serve. Bon appétit!