Lemon Curd & Raspberry Brioche Pudding (fancy bread and butter pudding) 


Serves 4 


8 slices brioche

1/2 cup lemon curd

150g fresh or frozen raspberries

3/4 cup single (pouring) cream

3/4 cup milk

1 teaspoon vanilla extract

2 tablespoon vanilla extract

2 tablespoons caster sugar

3 eggs

white sugar extra for sprinkling

icing sugar for dusting

vanilla icecream to serve


Preheat oven to 180 degrees C.

Spread one side of the brioche slices with lemon curd and place in a 1.5litre capacity baking dish.

Sprinkle with the raspberries, alowing some to fall between the layers of the brioche.

Place the cream, milk, vanilla, caster sugar and eggs in a bowl and whisk to combine.

Pour the egg mixture over the brioche sprinkle with extra sugar and cover with foil.

Bake for 20 mins, uncover and bake for a further 15 mins or until pudding is just set and golden.

Stand for 5 mins, dust with icing sugar and serve with vanilla icecream.


Recipe Source:  

Last Revised: Sunday, 7 October 2012 by anne

Last Viewed: Sunday, 26 September 2021