Whispers of Winter – Nordic Brunch Sweet

Allergens

Eggs, Dairy, Wheat

Ingredients

• 1 cup raspberries, fresh or frozen 2 tbsp granulated sugar 1/4 cup lemon juice 1/2 cup heavy cream 1 tsp vanilla extract 4 slices of brioche bread, day
• old 3 large eggs 1 cup whole milk Pinch of salt Powdered sugar, for dusting

Instructions

1. Begin by preparing the berry compote. In a saucepan, gently simmer raspberries, sugar, and lemon juice over low heat until thickened. Stir occasionally to prevent burning. Once the compote has reached your desired consistency, remove from heat and let it cool. In a separate bowl, whisk together eggs, milk, salt, and vanilla extract. This will be our custard base. Slice the brioche bread into even portions, ensuring each person gets an equal share of indulgence. Preheat your oven to 350°F (175°C). Dip each slice of brioche in the custard mixture, allowing it to soak in fully without becoming soggy. Arrange the saturated slices in a greased baking dish, evenly spaced to allow for perfect portion control. Bake for 20 25 minutes until golden and puffed, with a slight jiggle in the center. Allow the custard bread to cool slightly before plating.

Chef’s Insight

The combination of sweet and savory in this dish is a nod to the Nordic tradition of using local ingredients in innovative ways.

Notes

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