Berry and lemon curd bread and butter pudding

Name: Berry and lemon curd bread and butter pudding
Yield: Serves 8
Cuisine: British recipes
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

Published: 31 Aug 13
Updated: 18 Mar 24

Test kitchen approved

This shortcut bread and butter pudding recipe is made with berries and lemon curd for a summery twist.

Serves 8
Takes 10 minutes to make, 40-50 minutes to cook, plus standing

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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

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.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 495kcals
Fat: 30.9g (19.2g saturated)
Protein: 7.6g
Carbohydrates: 46.4g (19.8g sugars)
Fibre: 1.6g
Salt: 0.6g

delicious. tips

NEXT TIME… For an even more indulgent version that’s just as quick, dot the brioche with chunks of dark chocolate (instead of the berries) and add a splash of amaretto to the custard (instead of the lemon curd).

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