Delicious individual brunch cups made from brioche bread and a mixture of eggs, buttermilk, sugar, and wild berries. Perfect for Spring gatherings and served with powdered sugar and warm maple syrup.
1: Preheat the oven to 375°F.
2: Spray a nonstick muffin tin with nonstick spray or grease with butter.
3: Cut the brioche into bite-size squares (4 vertical cuts and 3 horizontal cuts).
4: In a large mixing bowl, add the eggs, buttermilk, melted butter, brown sugar, cinnamon, salt, and vanilla. Stir well.
5: Pour in the frozen blueberries and raspberries, and add the cubed brioche.
6: Gently toss everything together and allow the brioche to soak up the egg/buttermilk mixture.
7: Overfill each muffin cup with the wild berry brioche mixture.
8: Add a few more frozen berries on top of each brioche cup.
9: Bake at 375°F for 35 - 40 minutes, or until golden and the egg has set.
10: Poke a knife into the center to check for doneness.
11: Serve warm, sprinkled with powdered sugar and warm maple syrup for dipping.
12: For party prep, make the cups the day before, cool in the muffin tin, cover with foil, and refrigerate. Reheat at 350°F for an additional 10 minutes before serving.
