BRIOCHE BERRY CRIP
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 8-10
1 loaf Brioche Pasquier Tressée, cut into ½” cubes
1 pint raspberries
1 pint blackberries
1 pint blueberries
1 small container strawberries, hulled and cut in half
1 cup dark brown suga
r ½ tsp. kosher salt
Cooking time: 1 hour
Serves: 8-10
1 loaf Brioche Pasquier Tressée, cut into ½” cubes
1 pint raspberries
1 pint blackberries
1 pint blueberries
1 small container strawberries, hulled and cut in half
1 cup dark brown suga
r ½ tsp. kosher salt
Preheat oven to 350, and generously butter a 2 quart casserole dish.
Place the cubed Brioche Pasquier Tressée in a large mixing bowl and add the berries and brown sugar.
Mix gently to completely combine thoroughly.
Pour into the casserole dish and bake for 1 hour at 350, checking halfway through, and cover the top with aluminum foil if it is browning too quickly.
Serve with whipped cream or a dollop of crème fraiche!
Place the cubed Brioche Pasquier Tressée in a large mixing bowl and add the berries and brown sugar.
Mix gently to completely combine thoroughly.
Pour into the casserole dish and bake for 1 hour at 350, checking halfway through, and cover the top with aluminum foil if it is browning too quickly.
Serve with whipped cream or a dollop of crème fraiche!