Deliciously sweet berries combine with rich brioche in this indulgent summer pudding. We've never known anyone to regret making this one...
Ingredients
- 400g brioche loaf, crusts removed and sliced into 6mm (1/4in) slices
- 150g (5oz) seedless raspberry jam
- 250g (9oz) blackberries, raspberries or blueberries
- 3 free-range eggs
- 300ml (½pt) single cream
- 150ml (¼pt) milk
- 50g (2oz) icing sugar
- 1tsp vanilla bean paste
- 1 tbsp caster sugar
you will also need
- 2 litre (3½pt) baking dish, lightly buttered
Method
- Spread the brioche slices with the jam, and cut into triangles. Put them in the baking dish and scatter over a few berries.
- Whisk together the eggs, cream, milk, icing sugar and vanilla paste, and pour the mix over the brioche. Press the bread down into the custard with a fork and leave for 2 hours
- Heat the over to 180C, 160C fan, 250F, gas 4. Scatter over the remaining berries and sprinkle with caster sugar. Bake for 30 to 40 minutes until just set, but still wobbly.
-
Woman & Home's Vanity Edit: Our favorite launches and products this week
We highlight the latest and greatest beauty heroes on the market, from ultra-thin eyeliners to magnetic mascaras. Here's what's currently in trend.
By Dominique McIntee •
-
Demi Lovato shares post calling out "transphobic" gender reveal parties
The star reposted the series of nine posts to her Instagram feed earlier this week
By Lucy Abbersteen •
-
Prince Harry reveals surprising opinion of Netflix show 'The Crown'
The prince has just been interviewed by James Corden for The Late Late Show
By Lucy Abbersteen •