Berry and lemon curd bread and butter pudding

Method

1. 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).
2. 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.
3. Scatter the pudding with the berries, tucking them between the brioche slices, then drizzle and dollop with the lemon curd.
4. 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.