Compote
100g of strawberries
100g of raspberries
100g of cherries
2 cut figs
50g of powdered sugar
Lime juice
1 tablespoon of optional brandy
Bread Pudding
6 eggs
90ml of fresh heavy cream
1/4 teaspoon of ground cinnamon
80g of unsalted butter
12 slices of brioche
Confectioner's sugar
Cranberry Coulis
250g of cranberries
50g of powdered sugar
Compote
100g of strawberries
100g of raspberries
100g of cherries
2 cut figs
50g of powdered sugar
Lime juice
1 tablespoon of optional brandy
Bread Pudding
6 eggs
90ml of fresh heavy cream
1/4 teaspoon of ground cinnamon
80g of unsalted butter
12 slices of brioche
Confectioner's sugar
Cranberry Coulis
250g of cranberries
50g of powdered sugar
Start with the compote
Mix together all the fruits, brandy and powdered sugar
Let it sit for half an hour
Boil for 5 minutes and reserve
Bread Pudding: Mix eggs with heavy cream and whisk lightly
Dip brioche slices in egg mixture and dust with confectioner's sugar
Melt butter in a non-stick skillet and toast the brioche slices on both sides
Cranberry Coulis: Mix cranberries and powdered sugar, then bring to a boil
Turn off heat and whisk rapidly in a blender
Strain mixture through a fine-mesh sieve and let it cool
Yield 6 servings.
