Another way to make brunch feel special is to open a few beautiful wines. (And if you are a parent, you know what I mean when I say sometimes you could use a glass of wine at 11am, amirite?) Right now I’m really into Gloria Ferrer. Alex and I actually visited the winery on a trip to Sonoma a few years back, and I loved the wines so much I’ve made a point to seek them out ever since. The winemakers at Gloria Ferrer are known as experts in the production of pinot noir and chardonnay, and their wines have earned over 400 gold medals and 50 90+ scores in the last 5 years.
- 1 (14 to 16-ounce) loaf day old challah or brioche
- 4 large eggs
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1 (6-ounce) package raspberries
- 1/2 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup slivered almonds
- 5 tablespoons unsalted butter, diced
- Unsweetened whipped cream, for serving
- Preheat the oven to 350°F. Spray a 2-quart baking dish (like a 9-inch square dish) with nonstick spray or grease it with butter.
- Slice the bread into large cubes (about 1 1/2 inches). In a large bowl, whisk the eggs, sugar, milk, and vanilla. Add the bread cubes and toss to coat. Fold in the raspberries. Transfer the mixture to the prepared baking dish, drizzling any remaining liquid over the top. Set aside while you prepare the crumb topping.
- Combine the flour, brown sugar, cinnamon, almonds, and butter in a food processor and pulse until the mixture starts to come together in clumps, about 15 to 20 pulses.
- Scatter the topping evenly over the bread pudding and bake until the pudding is puffy and the topping is golden brown, 40 to 45 minutes.
- Allow to cool slightly, then serve with the whipped cream.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.