Blueberry & Raspberry Breakfast Pudding

By August 10, 2020

Blueberry & Raspberry Breakfast Pudding


August 10, 2020


1Pre-heat oven to 180°C/160°C Fan/gas 4.

2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.

3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.

4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.

5Sprinkle 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.

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400 g brioche loaf, thickly sliced

100 g unsalted butter, very soft

125 g raspberries

125 g blueberries

350 ml vanilla yoghurt

150 ml milk

3 eggs

Zest from ½ lemon

1 tbsp demerara sugar


3 Reviews

Margaret Smith

September 3, 2020

Love it hot with runny custard, or ice cream!!

Margaret Tucker

January 21, 2019

Georgious much nicer with rasberries love my blueberry in my porrage ,have them everyday

Michele Mearns

January 21, 2019

Ooh yummy xx

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