We’ve used berries and brioche to give the British classic, bread and butter pudding, a summer pud a make-over.
SERVES 6 – PREP 15 MINS – COOK 40 MINS
150g strawberry jam
300ml single cream
50g icing sugar
1tsp vanilla bean paste
1tbsp caster sugar
1 Preheat the oven to 180C, Gas4. Spread the brioche with the jam and cut into triangles. Arrange them in a 2 litre ovenproof dish and scatter over half of the berries.
2 Crack the eggs into a jug, add the cream, milk, icing sugar and vanilla bean paste and mix together with a fork.
3 Pour the egg mixture over the brioche leave to soak.
4 Scatter over the rest of the berries and the sugar and bake for 30-40 mins until just set.
Per serving: 500 cals, 20g fat, (11g saturated), 68g carbs