blueberry and raspberry bread and butter pudding
- 1¾ cups (430ml) single cream
- 3 eggs
- ⅓ cup (75g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- ½ cup (140g) natural Greek-style (thick) yoghurt, plus extra to serve
- 1 teaspoon finely grated lemon rind
- 400g brioche loaf, sliced
- 100g unsalted butter, chopped and softened
- 125g raspberries
- 125g blueberries
- 2 tablespoons raw sugar
- Preheat oven to 180°C. Place the cream in a medium saucepan over medium heat and bring to just below the boil. Remove from the heat and set aside.
- Place the eggs, caster sugar, vanilla, yoghurt and lemon rind in a medium bowl and whisk to combine. Gradually add the cream, whisking until well combined.
- Spread each side of the bread with the butter and place in a lightly greased 11cm x 21cm 5-cup-capacity (1.25-litre) loaf tin.
- Scatter the raspberries and blueberries over and between the brioche. Pour over the custard mixture and set aside to soak for 10 minutes.
- Sprinkle with raw sugar and cook for 35 minutes or until golden and just set. Set aside to cool slightly before serving with the yoghurt. Serves 6.
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