We’ve used berries and brioche to give the British classic, bread and butter pudding, a summer pud a make-over.


400g brioche loaf, sliced

150g strawberry jam

250g blackberries

3 eggs

300ml single cream

150ml milk

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

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