|
Lemon Curd & Raspberry Brioche Pudding |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
8 slices of brioche
175g store-bought lemon curd
150g fresh or frozen raspberries
180ml single (pouring) cream
180ml milk
1tsp vanilla extract
2 tbsp caster sugar
3 eggs
white sugar, extra for sprinkling
icing (confectioner's) sugar for dusting
|
|
-
Preheat oven to 180C/ Fan
160/Gas 4. Spread one side of the brioche slices with the
lemon curd and place in a 1.5 -litre capacity baking dish.
-
Sprinkle with the raspberries,
allowing some to fall between the layers of 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 the extra sugar and cover with
aluminium foil.
-
Bake for 20 minutes, uncover
and bake for a further 15 minutes or until the pudding is
just set and golden.
-
Stand for 5 minutes, dust with
icing sugar and serve.
|
|
DAILY
DINNERS 
