This shortcut bread and butter pudding recipe is made with berries and lemon curd for a summery twist.
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Ingredients
- 400g brioche loaf (about 9-10 slices)
- Softened butter for spreading
- 500g tub fresh vanilla custard
- 200ml double cream
- 100g raspberries
- 100g blueberries
- 6 tbsp lemon curd
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Method
- Preheat the oven to 160°C/fan 140°C/gas 3. Thickly slice the brioche and butter one side of each slice. Cut each slice into large triangles and layer in a 2 litre ovenproof dish (or cut into smaller triangles and layer in 6 x 300ml ovenproof dishes).
- Mix the custard with the double cream, then pour in and around the brioche slices, pressing the bread down gently. Leave to stand and absorb for 20-30 minutes.
- Scatter the pudding with the berries, tucking them between the brioche slices, then drizzle and dollop with the lemon curd.
- Bake for 40-50 minutes if making a large pudding (or for 30 minutes if making small ones). Leave to stand for 10 minutes before serving with a jug of cream, if you like.
Nutrition
- 495kcals Calories
- 30.9g (19.2g saturated) Fat
- 7.6g Protein
- 46.4g (19.8g sugars) Carbs
- 1.6g Fibre
- 0.6g Salt
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