Thu, 3 January 2019
Ingredients
400g brioche loaf, thickly sliced
100g unsalted butter, very soft
125g raspberries
125g blueberries
350ml vanilla yoghurt (*The recipe contains very little sugar so the vanilla yoghurt is important for sweetening it)
150ml milk
3 eggs
Zest from ½ lemon
1 tbsp demerara sugar
Directions
1. Pre-heat oven to 180°C/160°C Fan/gas 4.
2. Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
3. Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
4. Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
5. Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.
Fri, 3 July 2026
Chef: Simon O’Connell
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